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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.

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

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

Find it online: https://thefamilycooking.com/couscous-with-roasted-vegetables/