Name: Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 medium zucchini, chopped; 2 bell peppers (red, yellow, or orange), chopped; 1 large red onion, sliced; 1 cup cherry tomatoes; 4 cloves garlic, minced; 3 tablespoons extra virgin olive oil; Salt and pepper, to taste; 2 cups low-sodium vegetable broth; ¼ cup fresh parsley, chopped; Juice of 1 lemon

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Roasted Vegetable Couscous is a vibrant, Mediterranean-inspired dish loaded with color, flavor, and nutrients. Featuring caramelized vegetables, fluffy couscous, and a bright finish of lemon juice and parsley, it’s an easy and satisfying option that works beautifully as a side or a light vegetarian main. Whether you’re hosting a gathering or just want a simple, wholesome meal, this recipe delivers every time.

Roasted Vegetable Couscous

Why You’ll Love This Recipe

Quick and simple: Ready in under 45 minutes with minimal prep.
Nutrient-packed: Full of fiber, vitamins, and antioxidants from a variety of roasted vegetables.
Versatile: Can be enjoyed warm or cold and easily customized with seasonal produce.
Light yet filling: Couscous gives a hearty base while vegetables keep it fresh and light.
Meal prep-friendly: Keeps well in the fridge for a few days—perfect for leftovers or packed lunches.

ingredients

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

1 cup couscous
1 medium zucchini, chopped
2 bell peppers (red, yellow, or orange), chopped
1 large red onion, sliced
1 cup cherry tomatoes
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
2 cups low-sodium vegetable broth
¼ cup fresh parsley, chopped
Juice of 1 lemon

directions

Preheat oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare vegetables: In a large bowl, toss chopped zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic with olive oil. Season with salt and pepper.
Roast vegetables: Spread the vegetables evenly on the prepared baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
Cook couscous: While the vegetables roast, bring vegetable broth to a boil in a medium saucepan. Add couscous, cover tightly with a lid, and remove from heat. Let sit for 5 minutes.
Fluff and mix: Fluff the couscous with a fork. Add the roasted vegetables, chopped parsley, and lemon juice. Stir until well combined.
Serve: Serve warm, at room temperature, or chilled, as desired.

Servings and timing

Servings: Approximately 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add protein: Toss in chickpeas, feta, or grilled chicken for a heartier version.
Use different grains: Try quinoa, farro, or bulgur instead of couscous.
Incorporate nuts or seeds: Add toasted pine nuts, almonds, or sunflower seeds for crunch.
Include dried fruits: Raisins or chopped dried apricots bring a touch of sweetness.
Spice it up: Add a pinch of cumin, smoked paprika, or red chili flakes for extra depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish can be enjoyed cold or reheated gently in the microwave or on the stovetop with a splash of broth or olive oil to restore moisture.

This dish is also freezer-friendly for up to 1 month. Thaw overnight in the fridge before reheating.

FAQs

Can I use whole wheat couscous?

Yes, whole wheat couscous works great and adds extra fiber to the dish.

Is this dish vegan?

Yes, as written, it’s vegan and vegetarian. Just ensure your broth is plant-based.

Can I make this ahead of time?

Absolutely. It’s perfect for meal prep or preparing a day ahead for gatherings.

What’s the best way to reheat it?

Reheat in the microwave or in a skillet over medium heat with a splash of broth or water.

Can I roast the vegetables on a grill instead?

Yes, grilled vegetables add a smoky flavor that complements the couscous beautifully.

What other vegetables can I use?

Try eggplant, mushrooms, carrots, asparagus, or broccoli based on what’s in season.

Is there a gluten-free alternative to couscous?

Yes, you can substitute with quinoa, millet, or rice for a gluten-free option.

Can I serve this cold as a salad?

Definitely. It works wonderfully chilled and makes a great picnic or potluck dish.

Do I need to peel the vegetables?

No, just wash and chop. Leaving the skins on retains more nutrients and texture.

Can I double this recipe?

Yes, just scale up the ingredients. Use two baking sheets for the vegetables if needed to avoid overcrowding.

Conclusion

Roasted Vegetable Couscous is a beautiful blend of texture and taste that fits any occasion—from weeknight dinners to festive gatherings. It’s a balanced dish full of color, flavor, and freshness, making it a reliable go-to recipe when you want something nourishing and delicious. Customizable, prep-friendly, and satisfying, it’s a dish you’ll turn to again and again.