This Baked Lemon Risotto with Couscous is a delightful and satisfying vegan and gluten-free dish. The lemony flavors combined with colorful vegetables and couscous create a comforting and zesty meal that's perfect for any occasion.
Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1 lemon, zested and juiced. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced zucchini. 1/2 cup diced tomatoes. 1/2 cup frozen peas. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1/4 cup nutritional yeast optional, for a cheesy flavor. Fresh parsley for garnish.
Instructions: Preheat your oven to 375F 190C. In a large ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the diced bell pepper, zucchini, and garlic, and saut for another 3 minutes. Add the couscous to the skillet and stir to combine with the vegetables. Pour in the vegetable broth, lemon juice, lemon zest, dried thyme, dried basil, salt, and black pepper. Stir well. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the couscous is tender and has absorbed the liquid. Remove the skillet from the oven and stir in the diced tomatoes, frozen peas, and nutritional yeast if using. Cover the skillet again and let it sit for 5 minutes to allow the peas to thaw and the flavors to meld. Garnish with fresh parsley before serving. Serve hot and enjoy your vegan and gluten-free Baked Lemon Risotto with Couscous!
Prep Time: 15 minutes
Cook Time: 25 minutes
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