Go Back
To make roasted vegetable couscous, gather these ingredients: - 1 cup couscous - 1 1/2 cups vegetable broth - 1 small zucchini, diced - 1 bell pepper (red or yellow), diced - 1 medium carrot, sliced - 1 red onion, chopped - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish - Feta cheese (optional, for topping) Choosing the right vegetable broth is key. A good broth adds depth to the dish. Fresh vegetables make a big difference too. They add color and flavor. Always pick firm, bright veggies for the best taste. Olive oil is your friend here. It helps the vegetables roast nicely. Smoked paprika gives a lovely, warm flavor. Use fresh parsley for a burst of freshness at the end. You can skip the feta if you want a dairy-free dish. You can swap couscous for quinoa or farro if you need gluten-free options. For a vegan version, just skip the feta cheese. If you want more protein, add chickpeas or cooked chicken. You can also mix in different veggies, like broccoli or sweet potatoes. Adjust the spices based on your taste. Curry powder or Italian herbs can change the flavor profile nicely. For more ideas, check the Full Recipe. Start by washing your vegetables. I like to use zucchini, bell peppers, carrots, red onions, and cherry tomatoes. Dice the zucchini and bell peppers. Slice the carrot and chop the red onion. Cut the cherry tomatoes in half. Make sure all pieces are about the same size. This helps them cook evenly. Place the chopped veggies on a large baking sheet. Preheat your oven to 400°F (200°C). Once the oven is hot, drizzle the vegetables with olive oil. Sprinkle dried thyme, smoked paprika, salt, and pepper over them. Toss everything well to coat. This adds great flavor. Roast the vegetables for 25 to 30 minutes. Stir them halfway through. You want them tender and slightly caramelized. The smell will make your mouth water! While the veggies roast, cook the couscous. In a saucepan, bring 1 ½ cups of vegetable broth to a boil. Once boiling, remove it from heat. Stir in 1 cup of couscous. Cover the pan and let it sit for about 5 minutes. The couscous will soak up the broth. After it rests, fluff it with a fork. Mix the couscous with the roasted vegetables. Adjust the seasoning if you like. Serve this warm as a tasty meal. For more details, check the Full Recipe. Roasting vegetables brings out their natural sweetness. To do it right, cut the veggies into even sizes. This helps them cook evenly. Use a large baking sheet to avoid crowding. Crowded veggies steam instead of roast. Toss them with olive oil and spices for better flavor. Always preheat your oven to 400°F (200°C) for perfect roasting. Check on them halfway through and stir for even cooking. Fluffing couscous is key to a light texture. After cooking, let it sit covered for five minutes. This step helps it absorb moisture. Then, take a fork and gently stir it. This breaks up any clumps. Avoid using a spoon, as it can mash the grains. Fluffed couscous mixes well with roasted vegetables, making every bite delightful. Herbs and spices can transform your couscous. Use dried thyme and smoked paprika for a warm taste. Fresh herbs like parsley add brightness. Consider adding a squeeze of lemon juice for acidity. It wakes up all the flavors in the dish. If you want a kick, try a pinch of red pepper flakes. You can also swap spices based on your taste. Experiment with cumin or coriander for a different twist. For extra richness, sprinkle some feta cheese on top. This adds creaminess and pairs well with the veggies. {{image_2}} You can add protein to make your roasted vegetable couscous even heartier. Chickpeas are a great choice. They are easy to use and full of flavor. Just rinse and drain a can before mixing them in with the roasted vegetables. For chicken lovers, grilled or baked chicken works well. Cut it into bite-sized pieces and fold it into the couscous. This step boosts the meal's protein and makes it more filling. Feel free to switch up the vegetables based on what you have. Broccoli, asparagus, or eggplant can add a nice touch. Sweet potatoes or butternut squash give a sweet flavor. Just remember to cut them into small pieces for even cooking. Mixing different colors makes the dish more appealing. The varied textures and tastes keep each bite interesting. You can change the flavor of your couscous easily. For a Mediterranean twist, add olives and capers. A sprinkle of lemon zest brightens the dish too. If you want an Asian flavor, try sesame oil and soy sauce. Add green onions and sesame seeds for crunch. For a Mexican taste, use cumin and lime juice. Top with avocado for creaminess. Each of these options opens up a new world of flavors! After you enjoy your roasted vegetable couscous, store any leftovers in an airtight container. Make sure to cool it to room temperature first. Place the container in the fridge. It will stay fresh for about 3 to 4 days. When storing, try to keep the couscous and vegetables together. This way, they keep their flavors. You can freeze roasted vegetable couscous if you want to save it longer. First, let it cool completely. Then, scoop the couscous into freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. It will last in the freezer for up to 2 months. When you're ready to eat it, you can take out what you need. To reheat your couscous, you have a few options. The microwave is the quickest method. Place the couscous in a bowl and cover it with a damp paper towel. Heat it for 1-2 minutes, stirring halfway through. You can also reheat it in a pan on the stove. Just add a splash of vegetable broth or water to prevent it from drying out. Stir often until it's warm. Enjoy your dish just like the first time! Roasted vegetable couscous is often vegetarian. To make it vegan, skip the feta cheese. Use vegetable broth instead of chicken broth. This recipe is already plant-based, which makes it easy. You can also add more veggies or legumes for protein. Chickpeas work well and add great texture. Yes, you can use other grains. Quinoa, bulgur, or farro are great choices. Each grain has a unique flavor and texture. Adjust cooking times based on the grain you choose. For quinoa, rinse it before cooking. This will help remove the bitter taste. You can serve roasted vegetable couscous with many dishes. Grilled meats or fish pair well. A simple green salad adds freshness. For a vegetarian option, serve it with falafel. You can also enjoy it as a main dish. It is filling and full of flavor. For a special touch, add a squeeze of lemon juice before serving. For the complete recipe, refer to the Full Recipe section. This article covered the key ingredients and step-by-step process for making roasted vegetable couscous. You learned helpful tips and tricks to enhance flavor and texture. I shared great variations for adding protein and changing up veggies. You also picked up useful storage and reheating methods. Experiment with the recipe based on your taste. Have fun with it, and enjoy your meal!

Roasted Vegetable Couscous

Discover the delightful flavors of Savory Roasted Vegetable Couscous! This easy recipe combines roasted zucchini, bell pepper, carrots, and cherry tomatoes with fluffy couscous for a vibrant, healthy dish. Perfect as a side or main meal, it's simple to make in just 40 minutes. Plus, you can customize it with feta cheese for an extra touch! Click through to explore the full recipe and impress your family and friends with this tasty creation!
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 1/2 cups vegetable broth

1 small zucchini, diced

1 bell pepper (red or yellow), diced

1 medium carrot, sliced

1 red onion, chopped

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Feta cheese (optional, for topping)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the zucchini, bell pepper, carrot, red onion, and cherry tomatoes.

      Drizzle the vegetables with olive oil and sprinkle with dried thyme, smoked paprika, salt, and pepper. Toss well to coat everything evenly.

        Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

          Meanwhile, in a saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes until the couscous absorbs the broth.

            After the couscous has rested, fluff it with a fork and mix it with the roasted vegetables. Adjust seasoning if necessary.

              Serve the couscous warm, garnished with fresh parsley and a sprinkle of feta cheese, if desired.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4