Roasted Vegetable Couscous Bowl

BY : PUBLISHED : August 20th, 2017 UPDATED: October 25th, 2021
So long Rice, there is a new girl in town.  Her name is Couscous!  I fell in love with couscous when I first tried Moroccan food in the South of France.  The way this grain takes on the flavor of added spices is quite amazing. Plus couscous literally takes 5 minutes to cook!  This is my take on a rice bowl but instead of rice, I use couscous as the base.  I also used squash we grew from our urban garden, which our puppy “helped” us harvest.  This is perfect for a weeknight meal if you are short on time.
20170815 192118 2 1 scaled

Roasted Vegetable Couscous Bowl

Candice Hucik
This is my take on a rice bowl but instead of rice, I use couscous as the base.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 296 kcal
METHOD Stovetop
DIET Vegan


  • 2 medium yellow squash
  • 1 onion
  • 3 bell peppers
  • 1/4 cup of roasted/salted pumpkin seeds
  • 1/4 cup of chopped basil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of granulated garlic
  • 3 Tablespoons of olive oil plus more for dizzling the roasted vegetables
  • 1 teaspoon of garam masala seasoning
  • 1/2 teaspoon of turmeric
  • 1 can of chickpeas- drained and rinced
  • salt and pepper to taste


  • Preheat the oven to 400 degrees.
  • Cut the onion, squash and bell peppers into large but still bite sized pieces. Put on a baking sheet and drizzle with olive oil, 1/2 tsp of garam masala seasoning, salt and pepper to your taste. Massage veggies with your hands to make sure they are coated with the oil. Pop into the oven for 25-30 min until the peppers are slightly charred, the skin of the squash is soft and onions are translucent.
  • As the veggies are cooking, boil 1 cup of water. Add the smoked paprika, granulated garlic, 1/4 tsp salt and 1 tbl of olive oil to the water. Once water is boiling, remove from the heat and stir in 1 1/4 cups of couscous. Return the lid and let sit for 2 min. Fluff with a fork and add 1 tbl of olive oil, chopped basil and pumpkin seeds.
  • Last but not least, toast the chickpeas on high heat in a santé pan with 1/2 tsp of turmeric and 1 tbl of olive oil for 5 min while frequently stirring.
  • Now time to build the bowl! Place couscous on the bottom, add the veggies, chickpeas, garnish with more basil and salt and pepper.


Calories: 296kcalCarbohydrates: 29gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 342mgPotassium: 738mgFiber: 9gSugar: 7gVitamin A: 3334IUVitamin C: 133mgCalcium: 76mgIron: 3mg
Keyword couscous, vegan couscous, veggie rice bowl
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Candice Hucik

View all posts by Candice Hucik