📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the broccoli roasts evenly and becomes delightfully crisp. Trust me, that's key!
2. Chop the broccoli into florets. Aim for uniform size to ensure even cooking. Nobody likes a burnt floret next to a raw one.
3. In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, minced garlic, dried herbs (such as thyme, rosemary, and oregano), salt, and pepper. Make sure every floret is coated. Don't be shy with the garlic!
4. Spread the broccoli in a single layer on a baking sheet. Avoid overcrowding; otherwise, they'll steam instead of roast. If needed, use two baking sheets.
5. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly browned. Keep an eye on it – ovens vary!
6. While the broccoli is roasting, prepare the couscous according to the package directions. Usually, this involves adding boiling water and letting it sit for a few minutes. Fluff with a fork when done.
7. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey (or maple syrup), and garlic. This is your vibrant, zesty dressing.
8. Chop the cucumber, tomatoes, and red onion into bite-sized pieces. Freshness is your friend!
9. Once the broccoli is roasted and the couscous is ready, it's time to assemble the Buddha bowls. Divide the couscous among bowls.
10. Top with roasted broccoli, chopped cucumber, tomatoes, red onion, and crumbled feta cheese. Now it's starting to look tempting, right?
11. Drizzle generously with the lemon-herb dressing. This ties all the flavors together. Taste and adjust seasoning if needed.
12. Garnish with fresh parsley or dill, if desired. A little pop of green always makes a dish look more appealing.
13. Serve immediately and enjoy your flavorful and nutritious Garlic & Herb Buddha Bowl with Roasted Broccoli!