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!
In a medium pot over medium-high heat, add one tablespoon of oil and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes.
Preheat the oven to 400 degrees F.
In a large bowl, add the garlic cloves, broccoli florets, zucchini, onion, carrots, cherry tomatoes, and 2 tablespoons of olive oil. Toss well to coat with oil. Then add the rosemary, thyme, smoked paprika, salt and pepper.
Add the seasoned veggies to a sheet pan and cook for 35-40 minutes.
Find the roasted garlic cloves, mash them, add the to the pot with the couscous, and mix well.
In a large bowl, mix the veggies and couscous.
Serve hot, sprinkle parsley and crushed red pepper flakes.
Notes
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.