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This roasted vegetable couscous tosses tender, lightly charred broccoli, zucchini, carrots, red onion, and cherry tomatoes with garlicky pearl couscous, then finishes it all with fresh parsley, lemon, and a pinch of red pepper flakes. It’s a hearty vegan lunch or dinner that’s mostly hands-off, and it’s just as good warm as it is at room temperature. Love roasted veggies with grains? Try my lemon garlic roasted vegetables with farro next.

Roasted vegetable couscous with broccoli, zucchini, carrots, red onion, and cherry tomatoes in a white bowl with lemon wedges.

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If you’ve made my vegan couscous with vegetables, this is its oven-roasted cousin. Instead of sautéing the veggies, I roast them on one sheet pan with rosemary, thyme, and smoked paprika, with whole garlic cloves tucked in between. Once the garlic is soft and golden, I mash it right into the couscous, so you get roasted garlic flavor in every bite.

Quick Glance

  • Recipe Name: Roasted Vegetable Couscous
  • Why You’ll Love It: Tender roasted vegetables and chewy pearl couscous with roasted garlic in every bite.
  • Time and Difficulty: 10 minutes of prep and 40 minutes of cooking (50 minutes total), beginner friendly.
  • Main Ingredients: Pearl couscous, vegetable broth, broccoli, zucchini, red onion, carrots, cherry tomatoes, garlic, olive oil, and dried herbs.
  • Method: Roast the vegetables and garlic on a sheet pan while the couscous cooks in broth, then mash the garlic into the couscous and toss everything together.
  • Texture and Flavor: Chewy, savory, and herby, with caramelized edges on the veggies and a little heat from red pepper flakes.
  • Quick Tip: Toast the couscous in olive oil for 2 minutes before adding the broth for a deeper, nutty flavor.

Table of Contents

What Makes This Roasted Vegetable Couscous So Good

This couscous with roasted vegetables is a great way to use up a crisper drawer full of veggies. Here’s why you’ll love it:

  • Mostly hands-off: Once the vegetables are chopped, the oven does most of the work.
  • Simple, affordable ingredients: Pearl couscous, vegetable broth, dried herbs, and everyday produce.
  • Roasted garlic in every bite: Whole cloves roast alongside the vegetables, then get mashed into the couscous.
  • Packed with veggies: Five different vegetables make it colorful and filling, and vegetables add fiber to your meal, too.
  • Warm or cold: Serve it warm as a main or side, or let it cool for a roasted vegetable couscous salad.
  • Meal prep friendly: It keeps well in the fridge and freezer, and it reheats well.

Roasted Vegetable Couscous Ingredients

You only need a handful of simple ingredients. You’ll find the full amounts in the recipe card below.

Ingredients for roasted vegetable couscous on a white surface, including pearl couscous, broccoli, zucchini, carrots, red onion, cherry tomatoes, garlic, olive oil, and spices.
  • Pearl couscous: Also called Israeli or giant couscous, these little rounds of wheat pasta turn tender and chewy. Regular or whole wheat both work.
  • Vegetable broth: Use homemade or store-bought, regular or reduced-sodium. Vegetable bouillon mixed with water works too.
  • Olive oil: It toasts the couscous and helps the vegetables caramelize in the oven. Avocado oil also works.
  • Garlic: Fresh whole cloves are best here, since they roast with the vegetables and get mashed into the couscous. In a pinch, sprinkle garlic powder over the veggies instead.
  • Vegetables: Broccoli, zucchini, red onion, carrots, and cherry tomatoes (grape tomatoes work too). For tips on picking and storing them, check out my guide to zucchini and my complete guide to carrots.
  • Seasonings: Minced rosemary, dried thyme, smoked paprika, salt, and black pepper.
  • Garnishes: Fresh parsley, lemon wedges, and red pepper flakes for a little heat. Basil, dill, green onion, or mint can stand in for the parsley.

Roasted Vegetable Couscous Variations

Here are a few ways to make this recipe your own:

  • Other vegetables: Bell peppers, eggplant, yellow squash, sweet potato, mushrooms, asparagus, cauliflower, or a handful of spinach all work. Choose veggies that roast in a similar amount of time.
  • Dried fruit: Raisins, apricots, or cranberries add a little sweetness.
  • Vegan feta: Crumble some homemade tofu feta over the top, or sprinkle on a little nutritional yeast for a nutty, cheesy flavor.
  • Other spices: Cumin, turmeric, chili powder, or cayenne add warmth. For a Moroccan-inspired version, try ras el hanout and a pinch of cinnamon.
  • Nuts and seeds: Toast almonds, peanuts, pistachios, pine nuts, or pepitas in a dry pan for 1 to 2 minutes and sprinkle them on for crunch.
  • Lemon zest: The zest of one lemon adds a fresh citrus flavor.
  • Beans or lentils: For more protein, stir in chickpeas, white beans, or lentils. My complete guide to lentils walks you through the different types.

How to Make Roasted Vegetable Couscous

You’ll find the full instructions and amounts in the recipe card below. Before you start, preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Chopped broccoli, zucchini, carrots, red onion, cherry tomatoes, and peeled garlic cloves lined up on a baking sheet.

Step 1: Prep the vegetables. Cut the broccoli into even-sized florets. Halve the zucchini lengthwise and slice it about ¼ inch thick, slice the red onion, and slice the carrots a little thinner. Peel the garlic cloves and leave them whole, along with the cherry tomatoes.

Broccoli, zucchini, carrots, red onion, and cherry tomatoes tossed with olive oil and herbs in a large bowl.

Step 2: Season the vegetables. Add the vegetables and garlic to a large bowl with olive oil, rosemary, thyme, smoked paprika, salt, and pepper, and toss until everything is coated.

PRO TIP: Slice the carrots thinner than the rest of the vegetables. They take the longest to cook, so this helps everything finish roasting at the same time.

Roasted broccoli, zucchini, carrots, red onion, and cherry tomatoes on a baking sheet with caramelized edges.

Step 3: Roast. Spread the vegetables on the prepared baking sheet and roast for 35 to 40 minutes, until they’re tender in the middle and lightly caramelized outside.

Pearl couscous being poured into a pot to toast in olive oil.

Step 4: Toast the couscous. While the vegetables roast, heat a little olive oil in a medium pot over medium-high heat. Add the couscous and toast it for about 2 minutes, stirring often, until it smells nutty and turns light golden.

Vegetable broth being poured over toasted pearl couscous in a pot.

Step 5: Cook the couscous. Pour in the vegetable broth and bring it to a boil. Cover the pot, reduce the heat to low, and simmer for 10 minutes, until the couscous is tender and the broth is absorbed.

Roasted garlic cloves mashed with a fork in a small white bowl.

Step 6: Mash the garlic. Pick the roasted garlic cloves off the baking sheet and mash them with a fork.

PRO TIP: Using whole wheat or gluten-free couscous? Cook it according to the package instructions instead, until it’s tender but not mushy.

Mashed roasted garlic being stirred into cooked pearl couscous in a pot.

Step 7: Stir in the garlic. Stir the mashed garlic into the pot of couscous.

Roasted vegetables being added to a bowl of garlicky pearl couscous.

Step 8: Toss and serve. Transfer the couscous to a large serving bowl, add the roasted vegetables, and toss. Top with parsley and red pepper flakes, and serve with lemon wedges.

Toni’s Recipe Tips

  • Toast the couscous: It only takes a couple of minutes and brings out its nutty flavor.
  • Cut evenly: Cut each vegetable into similar-sized pieces so everything roasts at the same rate.
  • For extra caramelization: Broil the vegetables for 1 to 2 minutes at the end of roasting.
  • Forgot to mash the garlic? No problem! One reader tossed the roasted cloves in whole and said it was still delicious.
  • Serve it your way: Enjoy it warm from the oven, or let it cool and serve it as a vegan couscous salad.
Close-up of roasted vegetable couscous with charred broccoli, zucchini, cherry tomatoes, and carrots in a bowl.

What to Serve With Roasted Vegetable Couscous

This roasted vegetable couscous is great warm or at room temperature, so it works for weeknight dinners, potlucks, and picnics alike. Here are a few ideas:

Looking for more hearty salads? Try my Mediterranean chickpea lentil salad, sesame noodle salad, or orzo chickpea salad.

Make Ahead and Storage

  • Fridge: Once cooled, store leftovers in an airtight container in the fridge for 3 to 5 days.
  • Freezer: Freeze it in airtight containers or freezer bags for up to 3 months, then thaw it in the fridge overnight. The vegetables will be softer after thawing.
  • Reheat: Add a splash of water or vegetable broth so the couscous doesn’t dry out, then warm it in the microwave in 30-second bursts or on the stovetop.

Roasted Vegetable Couscous FAQs

Is couscous vegan?

Yes! Pearl couscous is a small pasta made from wheat, so it’s vegan. It isn’t gluten-free, though.

What is the difference between pearl couscous and regular couscous?

Pearl couscous (also called Israeli or giant couscous) is made of larger, round balls of pasta with a chewy texture. Regular couscous is much smaller and fluffier. This recipe was developed with pearl couscous.

Can I use regular couscous or another grain?

I haven’t tested every swap, but quinoa, regular couscous, orzo, farro, or barley should all work with the roasted vegetables. Cook your grain according to its package instructions, since cooking times and liquid amounts vary.

Can I grill the vegetables instead?

I haven’t tested this on the grill, but it should work! Grill the vegetables until they’re tender and lightly charred on the edges, then toss them with the couscous.

More Vegan Couscous Recipes

If you tried this roasted vegetable couscous or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

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Roasted Vegetable Couscous

5 from 54 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
completed Roasted Vegetable Couscous plated against a white surface
Tender roasted vegetables tossed with garlicky pearl couscous, fresh parsley, and a pinch of red pepper flakes for a hearty vegan lunch or dinner.
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Ingredients 

  • 4 whole garlic cloves peeled
  • 2 cups (480 ml) broccoli florets cut into even-sized pieces
  • 2 zucchini halved lengthwise and sliced ¼ inch thick
  • 1 large red onion sliced
  • 2 carrots thinly sliced
  • 1 cup (240 ml) whole cherry tomatoes
  • 3 Tablespoons (45 ml) olive oil divided
  • 2 teaspoons (10 ml) minced rosemary
  • 2 teaspoons (10 ml) dried thyme
  • 1 teaspoon (5 ml) smoked paprika
  • Salt and pepper to taste
  • 2 cups (480 ml) uncooked pearl
  • 2 cups (480 ml) vegetable broth
  • ½ cup (120 ml) fresh parsley chopped
  • Crushed red pepper for garnish
  • Lemon wedges for serving

Instructions 

  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
    Chopped broccoli, zucchini, carrots, red onion, cherry tomatoes, and peeled garlic cloves lined up on a baking sheet.
  • Add the garlic cloves, broccoli, zucchini, red onion, carrots, and cherry tomatoes to a large bowl.
    ingredients for Roasted Vegetable Couscous
  • Add 2 Tablespoons of the olive oil, the rosemary, thyme, smoked paprika, salt, and pepper, and toss until the vegetables are coated.
    Broccoli, zucchini, carrots, red onion, and cherry tomatoes tossed with olive oil and herbs in a large bowl.
  • Spread the vegetables in a single layer on the prepared baking sheet.
    vegetables shown on a baking sheet
  • Roast for 35 to 40 minutes, until the vegetables are tender and lightly caramelized.
    Roasted broccoli, zucchini, carrots, red onion, and cherry tomatoes on a baking sheet with caramelized edges.
  • While the vegetables roast, heat the remaining 1 Tablespoon of olive oil in a medium pot over medium-high heat, then add the couscous and toast it for 2 minutes, stirring constantly.
    Pearl couscous being poured into a pot to toast in olive oil.
  • Pour in the vegetable broth and bring it to a boil.
    Vegetable broth being poured over toasted pearl couscous in a pot.
  • Cover the pot, reduce the heat to low, and simmer for 10 minutes, until the couscous is tender and the broth is absorbed.
    process shot of couscous cooking in pan
  • Remove the roasted garlic cloves from the baking sheet and mash them with a fork.
    Roasted garlic cloves mashed with a fork in a small white bowl.
  • Stir the mashed garlic into the couscous.
    Mashed roasted garlic being stirred into cooked pearl couscous in a pot.
  • Transfer the couscous to a large serving bowl, add the roasted vegetables, and toss.
    Roasted vegetables being added to a bowl of garlicky pearl couscous.
  • Sprinkle with the parsley and crushed red pepper, and serve with lemon wedges.
    process shot of adding parsley to pot

Notes

  • Slice the carrots thinner than the other vegetables, since they take the longest to roast.
  • For extra caramelization, broil the vegetables for 1 to 2 minutes at the end of roasting.
  • If you use whole wheat or gluten-free couscous, cook it according to the package instructions until tender.
  • Swap in other vegetables that roast in a similar time, like bell peppers, eggplant, or yellow squash.
  • Store leftovers in an airtight container in the fridge for 3 to 5 days, or freeze them for up to 3 months.

Nutrition

Serving: 1servingCalories: 495kcalCarbohydrates: 84gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 543mgPotassium: 843mgFiber: 9gSugar: 8gVitamin A: 6916IUVitamin C: 86mgCalcium: 107mgIron: 3mg

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Mediterranean
Method: Stovetop, Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 54 votes (41 ratings without comment)

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Comments

  3. This is a wonderful dish. I am learning how to cook as a retiree and trying to eat more healthy food. I did make a mistake though. After roasting the veggies and four cloves of whole garlic, I forgot to take out the garlic and mash it. Because they were roasted no one really noticed, except my daughter, who said she ate one and it was fine! Would definitely give this recipe five stars! Double helpings for all of us and a tiny bit leftover for tomorrow.

    Reply

  4. 5 stars
    I made this for dinner today. it is super flavorful and was very easy to make. It will be put into a regular menu rotation. Thank you Toni!

    Reply

  9. 5 stars
    Thanks so much…this was delicious and satisfying. Exactly the type of recipe I crave…and the leftovers were fantastic as well.

    Reply

    1. So glad you enjoyed it! It’s a great one to meal prep and enjoy the next couple of days for sure!

      Reply

  11. 5 stars
    This is the perfect summer side dish! I love couscous, large and small. I want to try this with Sardinian fregola which is very similar to pearl couscous.

    Reply