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Created by the Genie — AI-generated, review before relying on it
Pearled couscous tossed with charred zucchini, bell pepper, and red onion, brightened with olive oil and lemon.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat the oven to 425°F.
Step 2
Toss the zucchini, red bell pepper, and red onion with 2 tablespoons of the olive oil and half the salt on a baking sheet.
Step 3
Roast for 20 minutes, stirring halfway through, until tender and lightly charred.
Step 4
Meanwhile, bring a pot of salted water to a boil and cook the israeli couscous according to package directions, about 10 minutes, until tender.
Step 5
Drain the couscous and transfer to a large bowl.
Step 6
Add the roasted vegetables, remaining olive oil, lemon juice, and remaining salt.
Step 7
Toss to combine and serve warm or at room temperature.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
