Couscous with Roasted Vegetables

Why You’ll Love This Recipe

This couscous with roasted vegetables is a perfect balance of hearty and healthy. Roasting brings out the natural sweetness and depth of the vegetables, while the couscous soaks up every bit of flavor. It’s quick to make, easily customizable, and great for meal prep or feeding a crowd. Serve it warm, room temperature, or chilled—it’s always delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Couscous (regular or whole wheat)
• Boiling water or low-sodium vegetable broth
• Zucchini
• Bell peppers (any color)
• Red onion
• Cherry tomatoes
• Carrot
• Olive oil
• Garlic
• Lemon juice
• Fresh parsley or basil
• Salt
• Black pepper

Directions

1. Preheat oven: Set your oven to 425°F (220°C).
2. Prepare the vegetables: Chop zucchini, bell peppers, red onion, carrot, and cherry tomatoes into bite-sized pieces. Place on a baking sheet.
3. Season and roast: Drizzle vegetables with olive oil, sprinkle with salt, pepper, and minced garlic. Toss to coat. Roast for 20–25 minutes, stirring once halfway, until tender and golden.
4. Cook the couscous: In a large bowl, pour boiling water or broth over the couscous. Cover and let sit for 5 minutes. Fluff with a fork.
5. Combine: Add the roasted vegetables to the couscous and toss gently.
6. Finish with flavor: Drizzle with lemon juice and add chopped fresh herbs. Toss again and adjust seasoning to taste.
7. Serve: Serve warm or at room temperature.

Servings and timing

This recipe serves 4–6 and takes approximately 35 minutes from start to finish.

Variations

• Add protein: Mix in chickpeas, grilled chicken, or crumbled feta for a more filling dish.
• Spiced version: Add cumin, paprika, or curry powder to the roasted vegetables for extra flavor.
• Nutty twist: Stir in toasted almonds, pine nuts, or sunflower seeds for crunch.
• Dried fruit: Add chopped dried apricots or raisins for a sweet contrast.
• Whole grain: Use whole wheat couscous for added fiber and nutrients.

Storage/Reheating

Store couscous with roasted vegetables in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave in short intervals or warm gently on the stovetop with a splash of water or broth. It also tastes great cold as a salad.

FAQs

What is couscous?

Couscous is a tiny pasta made from semolina wheat. It cooks quickly and has a light, fluffy texture.

Can I use pearl couscous?

Yes, but it will require boiling like pasta. Adjust the cooking time and liquid ratio accordingly.

Do I need to peel the vegetables?

Peeling is optional for most vegetables. Zucchini, carrots, and bell peppers can be roasted with their skins on.

Can I make this dish ahead?

Yes, it’s perfect for meal prep. Store it in the fridge and enjoy throughout the week.

Can I freeze this dish?

Freezing is not ideal, as couscous can become mushy. It’s best enjoyed fresh or refrigerated.

How do I keep couscous from clumping?

Fluff it with a fork after steaming, and add a little olive oil to keep it from sticking.

Can I serve it cold?

Absolutely. It works well as a cold salad for lunches or potlucks.

What vegetables work best?

Any combination of seasonal vegetables works—try eggplant, mushrooms, or broccoli for variety.

Is couscous gluten-free?

No, couscous is made from wheat. For a gluten-free version, substitute with quinoa or rice.

What herbs go best with this dish?

Parsley, basil, mint, and cilantro all pair well, depending on your flavor preference.

Conclusion

Couscous with roasted vegetables is a vibrant, satisfying dish that’s as versatile as it is delicious. With minimal effort and maximum flavor, it’s a go-to recipe for healthy meals any day of the week. Serve it as a hearty side, a light main, or part of a Mediterranean-style feast—it never disappoints.

Couscous with Roasted Vegetables

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Couscous with roasted vegetables is a vibrant, wholesome dish featuring fluffy couscous tossed with caramelized oven-roasted veggies, fresh herbs, and a hint of lemon. It’s quick, versatile, and perfect as a side or light main course.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 cup couscous (regular or whole wheat)
• 1 cup boiling water or low-sodium vegetable broth
• 1 zucchini, chopped
• 1 bell pepper (any color), chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes
• 1 carrot, peeled and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley or basil
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Preheat oven to 425°F (220°C).
2. Place chopped zucchini, bell pepper, red onion, carrot, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and garlic. Toss to coat evenly.
3. Roast vegetables for 20–25 minutes, stirring once halfway, until tender and lightly golden.
4. Meanwhile, place couscous in a large heatproof bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
5. Add roasted vegetables to the couscous and toss gently to combine.
6. Drizzle with lemon juice and sprinkle with chopped herbs. Toss again and adjust seasoning to taste.
7. Serve warm, at room temperature, or chilled.

Notes

• Use broth instead of water for more flavor in the couscous.
• Roast vegetables in a single layer to ensure even caramelization.
• Customize with your favorite seasonal vegetables or spices.
• To make it a main dish, add chickpeas, feta, or grilled chicken.
• Delicious served warm or as a cold salad for meal prep.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 4g
• Sodium: 210mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg