Couscous with Roasted Vegetables

Couscous with Roasted Vegetables is a vibrant, flavorful, and wholesome dish that brings together fluffy couscous and a medley of roasted seasonal vegetables. This recipe is a celebration of color, texture, and taste, making it perfect as a light main course, a side dish, or a hearty vegetarian meal. Roasting the vegetables intensifies their natural sweetness while the couscous absorbs the savory flavors, creating a harmonious and satisfying combination.

This dish is not only visually appealing but also packed with nutrients, making it ideal for anyone looking for a healthy, quick, and delicious meal. It’s versatile, easy to prepare, and works beautifully for weeknight dinners, meal prep, or entertaining guests. The balance of roasted vegetables, olive oil, and herbs makes this couscous a flavorful dish that feels both comforting and elegant.

Why I Love This Recipe

I love this recipe because it’s healthy, vibrant, and endlessly customizable. The roasted vegetables bring out deep, natural flavors, while the couscous provides a light, fluffy base that absorbs every bit of seasoning. It’s a dish that’s satisfying, yet not heavy, and works well for both casual meals and fancy dinner spreads.

Why This Is a Must-Try Dish

• Quick and easy to prepare, yet elegant in presentation
• Full of flavor from roasted vegetables and herbs
• Nutritious and satisfying, perfect for vegetarians
• Can be served hot, warm, or even cold as a salad
• Versatile for meal prep or entertaining

Recipe Overview

Course: Main Course / Side Dish
Cuisine: Mediterranean / Vegetarian
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Calories (approx.): 280 calories per serving

Ingredients

For the Couscous

• 1 cup couscous
• 1 ¼ cups vegetable broth or water
• 1 tablespoon olive oil
• Salt to taste

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 small red onion, chopped
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For Garnish

• Fresh parsley, chopped
• Lemon wedges

Cooking Directions

1. Preheat the oven to 200°C (400°F).
2. Toss vegetables with olive oil, herbs, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
4. Bring vegetable broth to a boil in a saucepan.
5. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.
6. Fluff couscous with a fork and mix with roasted vegetables.
7. Garnish with fresh parsley and serve with lemon wedges.

Step-by-Step Preparation Method

Step 1: Preheat the Oven
Preheat the oven to 200°C (400°F) to roast the vegetables.

Step 2: Prepare the Vegetables
Dice bell peppers, slice zucchini and carrots, chop onion, and halve cherry tomatoes. Toss them with olive oil, oregano, thyme, salt, and black pepper.

Step 3: Roast the Vegetables
Spread vegetables evenly on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized, stirring halfway through.

Step 4: Cook the Couscous
Bring vegetable broth or water to a boil. Add a tablespoon of olive oil and salt. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.

Step 5: Fluff and Combine
Fluff couscous with a fork and gently fold in the roasted vegetables.

Step 6: Garnish and Serve
Sprinkle with fresh parsley and serve with lemon wedges on the side.

How to Serve

Serve couscous with roasted vegetables as a main vegetarian dish or as a side with grilled meats or fish. It can be enjoyed warm, at room temperature, or chilled as a Mediterranean-style salad. Pair with a dollop of yogurt or a drizzle of tahini for extra richness.

Recipe Tips

• Use seasonal vegetables for best flavor and freshness
• Avoid overcrowding the baking sheet to ensure even roasting
• Fluff couscous gently to keep it light and airy
• Add a squeeze of lemon for brightness before serving

Variations

Mediterranean Style
Add olives, sun-dried tomatoes, and crumbled feta cheese.

Spicy Couscous
Sprinkle roasted vegetables with smoked paprika and cayenne pepper before roasting.

Herb-Infused Couscous
Add chopped fresh mint, basil, or cilantro to couscous before mixing.

Nutty Couscous
Toss in toasted pine nuts, almonds, or walnuts for extra crunch.

Grain Mix Variation
Replace couscous with quinoa, bulgur, or farro for a different texture.

Freezing and Storage

Storage:

• Store in an airtight container in the refrigerator for up to 3 days
• Reheat gently or serve cold

Freezing:

• Can freeze roasted vegetables and cooked couscous separately for up to 1 month
• Thaw in the refrigerator and gently reheat before serving

Special Equipment Needed

• Baking sheet for roasting vegetables
• Saucepan for cooking couscous
• Mixing bowls
• Fork for fluffing couscous
• Knife and cutting board

Conclusion

Couscous with Roasted Vegetables is a colorful, flavorful, and nutritious dish that’s perfect for any meal. It combines the light, fluffy texture of couscous with the deep, caramelized flavors of roasted vegetables, making it both satisfying and healthy. Versatile, easy to prepare, and endlessly customizable, this dish is a must-try for anyone looking for a wholesome, delicious, and visually appealing meal.

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Couscous with Roasted Vegetables

Author: Anna Williams Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 280 calories per serving

Description

Couscous with Roasted Vegetables is a vibrant, flavorful, and wholesome dish that brings together fluffy couscous and a medley of roasted seasonal vegetables. This recipe is a celebration of color, texture, and taste, making it perfect as a light main course, a side dish, or a hearty vegetarian meal. Roasting the vegetables intensifies their natural sweetness while the couscous absorbs the savory flavors, creating a harmonious and satisfying combination.

Ingredients

Scale

1/2x 1x 2x 3x

For the Couscous

• 1 cup couscous
• 1 ¼ cups vegetable broth or water
• 1 tablespoon olive oil
• Salt to taste

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 small red onion, chopped
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For Garnish

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Preheat the Oven : Preheat the oven to 200°C (400°F) to roast the vegetables.
2. Prepare the Vegetables : Dice bell peppers, slice zucchini and carrots, chop onion, and halve cherry tomatoes. Toss them with olive oil, oregano, thyme, salt, and black pepper.
3. Roast the Vegetables : Spread vegetables evenly on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized, stirring halfway through.
4. Cook the Couscous : Bring vegetable broth or water to a boil. Add a tablespoon of olive oil and salt. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.
5. Fluff and Combine : Fluff couscous with a fork and gently fold in the roasted vegetables.
6. Garnish and Serve : Sprinkle with fresh parsley and serve with lemon wedges on the side.

Keywords: Couscous with Roasted Vegetables