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; 2 cups low-sodium vegetable broth; ¼ cup fresh parsley, chopped; Juice of 1 lemon; Salt and black pepper, to taste

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Roasted Vegetable Couscous a vibrant, flavor-packed Mediterranean dish featuring golden roasted vegetables folded into fluffy couscous, brightened by lemon and herbs. I like making this when I want something wholesome, colorful, and satisfying, whether as a main dish or a hearty side.

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

2 cups low-sodium vegetable broth

¼ cup fresh parsley, chopped

Juice of 1 lemon

Salt and black pepper, to taste

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, I toss the zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, salt, and pepper until they're evenly coated.

I spread the vegetables on the baking sheet in a single layer and roast them for 20 to 25 minutes, until tender with caramelized edges.

While the vegetables roast, I bring the vegetable broth to a boil in a saucepan. I add the couscous, stir it, then cover and remove from heat. I let it sit for 5 minutes.

I fluff the couscous with a fork, then gently fold in the roasted vegetables, parsley, and lemon juice. I adjust the salt and pepper to taste.

I serve it warm or at room temperature.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 220 kcal per serving

Variations

I sometimes switch up the vegetables based on what I have on hand — eggplant, mushrooms, or carrots roast beautifully. For a spiced twist, I add a pinch of cumin or smoked paprika. When I want more protein, I mix in chickpeas or crumbled feta. Quinoa or bulgur can be great substitutes for couscous if I want to change the grain base.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to loosen it up. It also tastes great cold as a salad, making it perfect for lunchboxes.

FAQs

Can I make this recipe ahead of time?

Yes, I often make it a day in advance. It holds up well in the fridge and the flavors meld beautifully overnight.

Is this recipe gluten-free?

Couscous is made from wheat, so it's not gluten-free. I substitute with quinoa for a gluten-free version.

Can I use dried herbs instead of fresh parsley?

Yes, I can use about 1 tablespoon of dried parsley if I don’t have fresh, though the flavor will be slightly different.

What protein can I add to make it a complete meal?

I like adding chickpeas, grilled tofu, or cooked lentils to turn this into a protein-rich main course.

Can I freeze roasted vegetable couscous?

I don't recommend freezing it, as the texture of both couscous and roasted vegetables can become mushy when thawed.

Conclusion

This Roasted Vegetable Couscous is one of those recipes I return to again and again for its simplicity, flavor, and versatility. Whether I'm enjoying it warm for dinner or cold for lunch, it always hits the spot. It's a comforting, nourishing dish that celebrates the beauty of vegetables and the brightness of fresh herbs and lemon.

Recipe:

Roasted Vegetable Couscous

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

A vibrant and wholesome Mediterranean dish featuring golden roasted vegetables mixed with fluffy couscous, fresh parsley, and lemon juice. Perfect as a hearty main or a flavorful side, this plant-based recipe is both satisfying and versatile.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, salt, and pepper until evenly coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20 to 25 minutes, until tender and caramelized.
While the vegetables roast, bring vegetable broth to a boil in a saucepan. Add couscous, stir, cover, and remove from heat. Let sit for 5 minutes.
Fluff the couscous with a fork, then fold in roasted vegetables, chopped parsley, and lemon juice. Adjust seasoning with salt and pepper.
Serve warm or at room temperature.