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completed Roasted Vegetable Couscous plated against a white surface
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5 from 54 votes

Roasted Vegetable Couscous

Tender roasted vegetables tossed with garlicky pearl couscous, fresh parsley, and a pinch of red pepper flakes for a hearty vegan lunch or dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: Mediterranean
Diet: Vegan
Servings: 4
Calories: 495kcal
Author: Toni Okamoto

Equipment

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: 1serving | Calories: 495kcal | Carbohydrates: 84g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 543mg | Potassium: 843mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6916IU | Vitamin C: 86mg | Calcium: 107mg | Iron: 3mg
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