Name: Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 zucchini ($0.80); 1 bell pepper ($1.50); 1 red onion ($0.37); 1/2 pint grape tomatoes ($1.25); 2 Tbsp olive oil, divided ($0.32); 1/2 tsp dried oregano ($0.05); 1/2 tsp garlic powder ($0.05); 1/4 tsp salt ($0.02); 1/4 tsp freshly cracked black pepper ($0.02); 1 cup couscous ($0.81); 1.5 cups vegetable broth ($0.20); 1 Tbsp lemon juice ($0.06); 2 Tbsp chopped parsley ($0.10)

Why You’ll Love This Recipe

Offers a satisfying mix of textures: tender roasted veggies and light couscous
Full of colour and flavour, yet easy and budget‑friendly
Works as a side dish or a light main on its own (especially if you up the veggies)
Makes great leftovers and is easy to prep ahead
Highly flexible: swap in whatever vegetables you have on hand

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roma tomatoes
Zucchini
Bell pepper
Red onion
Garlic cloves
Olive oil
Salt and pepper
Couscous
Vegetable broth
Fresh parsley

Directions

Preheat your oven to 400°F (≈200°C). Wash and chop the tomatoes, zucchini, bell pepper, and red onion into approximately 1–1.5‑inch pieces. Peel the garlic cloves but leave them whole.
Toss the chopped vegetables and garlic with olive oil, then spread them in a single layer on a baking sheet. Season with salt and pepper.
Roast the vegetables in the oven for about 45 minutes, stirring twice throughout, until they are wilted and browned at the edges.
While the vegetables are roasting, prepare the couscous: bring the vegetable broth to a boil in a saucepot, then add the couscous. Turn off the heat, cover with a lid and let sit for ten minutes (or follow the instructions on your couscous package). Fluff with a fork.
Once the vegetables are done, remove the garlic cloves, chop them finely, and roughly chop the parsley.
In a large bowl, combine the fluffed couscous, roasted vegetables (including the garlic), and parsley. Mix well and season with additional salt and pepper to taste. Serve warm or cold.

Servings and timing

Servings: Makes about 8 servings (approximately 1 cup each)
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Switch up the vegetables: Try eggplant, yellow squash, mushrooms, or broccoli
Use whole-wheat couscous or pearl (Israeli) couscous for a different texture
Make it a main dish by adding roasted chickpeas or grilled tofu
Use fresh herbs like mint or basil instead of parsley
Add lemon juice or balsamic vinegar for extra zing
Try roasted sweet potatoes or root vegetables for a hearty twist

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days.
Enjoy cold or reheat in the microwave. Add a splash of water before reheating and fluff with a fork to restore the couscous’s texture.

FAQs

1. Can I substitute regular couscous with whole‑wheat or gluten‑free couscous?

Yes, just adjust the liquid and cook time according to your package instructions.

2. What if I don’t have vegetable broth — can I use water instead?

Yes, but broth adds more flavor. If using water, consider seasoning the couscous with salt, pepper, olive oil, or lemon juice.

3. Can this dish be served cold as a salad?

Absolutely. It makes a great cold salad or side dish for lunches and picnics.

4. How can I speed up the cooking if I’m short on time?

Chop vegetables smaller or sauté them instead of roasting. This reduces cooking time significantly.

5. What types of vegetables work best?

Tomatoes, zucchini, bell peppers, onions, eggplant, mushrooms, and broccoli are all excellent choices.

6. My couscous turned out mushy or clumpy. What did I do wrong?

You may have used too much liquid or over-steamed it. Always follow package instructions and fluff with a fork after cooking.

7. Can I roast the vegetables ahead of time?

Yes. Store them in the fridge and combine with couscous when ready to serve.

8. Can I add protein to make this a full meal?

Yes. Add chickpeas, grilled chicken, tofu, or white beans for extra protein.

9. Does this recipe work for vegans/vegetarians?

Yes. It’s fully plant-based as long as you use vegetable broth and couscous with no added animal products.

10. What should I serve this with?

It pairs well with grilled meats, fish, or Mediterranean sides like hummus, tzatziki, or pita bread.

Conclusion

This Roasted Vegetable Couscous is a simple yet satisfying dish that brings together roasted seasonal veggies and light, fluffy couscous for a colorful and flavorful result. Perfect as a side or light main, it’s a recipe you’ll come back to again and again — easy to customize, quick to prepare, and great for meal prep.

Roasted Vegetable Couscous