Roasted Vegetable Couscous

Roasted vegetable couscous combines tender, lightly charred roasted vegetables with slightly chewy giant couscous, topped with lemon, parsley, and pepper flakes for a flavor-packed, super satisfying simple meat-free lunch or dinner!

Why You’ll Love this Roasted Vegetable Couscous Recipe

1. Easy: Aside from chopping, the recipe is hands-off and easy enough for beginners.
2. Cost-effective: It uses simple, easy-to-find, inexpensive ingredients for roasted veg couscous packed with flavor that won’t break the bank.
3. Flavorful: Well-seasoned, herby vegetables become slightly caramelized/crisp in the oven before combining with garlicky couscous, all topped with lemon, parsley, and red pepper flakes for simple roasted vegetable couscous that’s loaded with fragrant, savory, slightly smoky, and a little spicy, complex, full-bodied flavor.
4. Healthy: This veggie couscous is packed with beneficial fiber, carbs, vitamins, minerals, & antioxidants that provide heart-healthy, anti-inflammatory, and digestion-boosting benefits, thanks to the combination of vegetables and herbs.
5. Customizable: Enjoy the roasted veg couscous warm or chilled and experiment with different herbs, spices, & veggies (a great way to clear out the fridge) to make this recipe your own.   
6. Meal prep friendly: In the fridge or freezer. Plus, it reheats well, too.  

Looking for more satisfying, hearty dishes? Check out our Mediterranean chickpea lentil salad, sesame noodle salad, or orzo chickpea salad!

The Ingredients and Substitutes

This roasted vegetable couscous recipe comprises inexpensive, easy-to-find, and often pantry-friendly ingredients.

• Giant couscous: This is a durum wheat-based pasta called pearl couscous. Use regular or whole wheat.
• Vegetable broth: Use homemade or store-bought. Use reduced-sodium vegetable stock if preferred. Vegetable bouillon with water will also work.
• Olive oil: We prefer olive oil, though avocado oil would also work.
• Garlic: It’s best to use fresh garlic cloves, as they’re roasted and then mashed into the couscous. However, garlic powder over the veggies works in a pinch.
• Vegetables: While you can mix and match plenty of veggies, for this batch of couscous with roasted vegetables, we’ve used:
  • Broccoli
• • Zucchini
• • Red onion
• • Carrots
  • Cherry tomatoes (or baby plum/grape tomatoes)
• Seasoning: This vegetarian couscous recipe relies on a simple, aromatic combination of:
  • Minced rosemary
  • Dried thyme
  • Smoked paprika
  • Sea salt & black pepper
• To garnish: We use a combination of lemon wedges, fresh parsley (or other fresh herbs like basil, dill, green onion, and/or mint), and red pepper flakes to brighten the flavor and add a kick to the roasted vegetables and couscous.

What Could I Add to Roasted Veg Couscous?

• Other vegetables: Bell peppers (any color), eggplant, spinach (ribboned), yellow squash, sweet potato, mushrooms, asparagus, cauliflower, etc.
• Dried fruits: Like raisins, apricots, or cranberries – will add a hint of sweetness to an otherwise savory veggie couscous.
• Vegan cheese: We love using crumbly vegan feta cheese, though a small amount of nutritional yeast for a subtle nutty, ‘cheesy’ flavor would work, too.
• Other seasonings: Feel free to experiment with earthy cumin, vibrant turmeric, and/or spicy chili powder/ cayenne pepper for more warmth and flavor. Meanwhile, ras el hanout and cinnamon are delicious additions to Moroccan roasted vegetables and couscous.
• Nuts/seeds: Like almonds, peanuts, pistachios, pine nuts, or pepitas lightly toasted in a dry pan for 1-2 minutes will add crunch & nutty flavor (plus fiber and protein).
• Lemon zest: Add brightness and a citrusy tang with the zest from one lemon.
• Pulses: To increase the heartiness and turn the couscous with veggies into more of a complete meal, add a vegan protein source like lentils, chickpeas, or white beans.

How to Make Roasted Vegetable Couscous

• 1) First, heat a medium saucepan over medium-high heat. Once hot, add one tablespoon of oil and the couscous, and sauté for about 2 minutes, until fragrant and lightly browned.

• 2) Then, add the vegetable broth. Next, bring it to a boil, cover it with a lid, remove it from the heat, and allow it to sit undisturbed for 10 minutes.

Alternatively, follow the package instructions (if using whole wheat/gluten-free varieties), cooking the couscous until tender but not mushy.

• 3) Meanwhile, preheat the oven to 400F/200C and prepare the vegetables. Break the broccoli down into even-sized florets, chop the zucchini in half lengthwise, then slice it into ¼-inch slices along with the red onion, slice the carrots into thinner 1/6-inch slices, and peel the garlic cloves. Leave the tomatoes whole.

• 4) Either in a bowl or directly on a parchment-lined baking sheet, combine all the vegetables and garlic with two tablespoons of olive oil and all the seasoning ingredients (rosemary, thyme, smoked paprika, salt & pepper), and toss well.

• 5) Roast the vegetables for 35-40 minutes until lightly caramelized outside and tender in the middle.

• 6) Next, remove the garlic from the pan, mash it well, and mix it into the pot of couscous.

• 7) Finally, transfer the roasted vegetables and couscous to a large serving dish and toss well, then serve warm or at room temperature, optionally garnished with fresh parsley, lemon wedges, and red pepper flakes. Enjoy!

Recipe Pro Tips

• Toast the couscous: This step only takes a couple of minutes and helps to enhance the nutty flavor of the couscous.
• Chop the vegetables correctly: Make sure each vegetable is cut into similar-sized pieces. However, cut carrots (and other root veggies) thinner than other veggies since they take longer to cook.
• For extra caramelization: Broil the veggies for 1-2 minutes at the end.
• Experiment with veggies: Based on what you have in your kitchen/pantry, and will cook at similar times. The sky Is the limit.
• Enjoy warm or room temp: Enjoy it warm from the oven or allow it to cool to serve as a delicious vegan couscous vegetable salad.

FAQs

What to Eat With Couscous?

Enjoy the roasted vegetable couscous either warm or at room temperature (as a roast vegetable couscous salad) on your dinner table, at potlucks, picnics, and more- alongside:

• A protein: Like tofu/ tempeh kabobs, grilled tofu, meatballs, or vegan mock meat.
• Vegan burgers: Like any of these 9 Mouthwatering Vegan Burger Recipes to Try.
• Falafels: Optionally with hummus and pita bread for a delicious couscous plate.
• A side salad: Like a simple green salad/garden salad with a vinaigrette.
• Saucy dishes: Enjoy it in place of rice with saucy vegan stews, tagines, and other dishes, usually also paired with some naan or pita bread.

Storage Information

Once prepared and assembled, allow the couscous to cool and store the leftovers in an airtight container in the refrigerator for 3-5 days.

This roasted veg couscous is also freezer-friendly in airtight containers or freezer bags for up to 3 months. Allow it to thaw in the refrigerator overnight, then enjoy it as is or reheat.

When reheating the couscous and vegetables, add a splash of water or vegetable broth so it doesn’t dry out. We like to reheat it in a microwave in 30-second increments or on the stovetop. Note the vegetables will be softer after thawing.

Related Recipes

• Mediterranean Pearl Couscous Salad
• Southwest Quinoa Salad
• Pancit Bihon [Filipino-Inspired Rice Noodles]
• Easy Farro Recipe with Roasted Vegetables
• Roasted Veggie Tacos
• Sweet Potato Quinoa Bowl

Photos by Alfonso Revilla