I’m still trying to take full advantage of the fresh summer veggies before they’re gone. This Roasted Vegetable Couscous is the perfect side dish for the transitional season when the markets are still full of fresh beautiful produce, but it’s not so hot that you don’t want to turn on your oven. This simple side dish is easy to prepare, but boasts complex and vibrant flavors.
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“AMAZING!! So easy to make and delicious when finished! Perfect accompaniment when you are making dinner for a small group of people as you can do this ahead and it only tastes BETTER! Also can make for lunches at work if you are a plant based/vegetarian! Thank you!!”
Harlene
Easy Recipe for Roasted Vegetable Cous Cous
If it is too hot to roast your vegetables in the oven, you can also make this dish just as easily by grilling the vegetables outside on your grill. Either way, you’ll get that wonderfully sweet caramelized smoky flavor on the edges of the vegetables that contrast so well with the savory couscous. I just love it!
Recipe Tips!
- How do you cook couscous? Don’t worry if you’ve never cooked couscous before, it’s really easy! Just pour the couscous into boiling water (1 part couscous to 1.5 parts water), place a lid on top, turn the heat off, and let it sit undisturbed for ten minutes (or as directed on the package instructions as larger or whole wheat varieties may have different cooking instructions). It’ll quickly absorb the hot water. After ten minutes, fluff, then serve! You can flavor couscous by cooking it in flavored liquids, like the vegetable broth I used here.
- Can I use different vegetables? Yes! You can use pretty much any vegetable that you have available to you, but I like to make sure I have at least three colors for maximum visual appeal. Some other vegetables that are wonderful in this mix are: eggplant, yellow squash, mushrooms, or broccoli. If using hard vegetables, like root vegetables, you may need to cut them slightly smaller to make sure they soften.
Roasted Vegetable Couscous
Servings 8 about 1 cup eachIngredients
- 4 Roma tomatoes ($0.96)
- 2 zucchini ($2.04)
- 1 bell pepper ($0.73)
- 1 red onion ($0.94)
- 4 cloves garlic ($0.32)
- 2 Tbsp olive oil ($0.44)
- 2 pinches salt and pepper ($0.05)
- 2 cups couscous ($1.97*)
- 3 cups vegetable broth ($0.39)
- 1/4 bunch parsley ($0.24)
Instructions
- Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Roasted Vegetable Couscous Step-By-Step Photos
Prep the veggies: These are the vegetables that I used for my couscous today, but you can be flexible with the vegetables in this dish. Use whatever you have on hand or whatever is available at a good price! Preheat the oven to 400ºF.
Chop the vegetables into 1 to 1.5-inch pieces. Peel the garlic, but you can leave it whole so it roasts and becomes nice and sweet. Place the vegetables (and garlic) on a large baking sheet, drizzle 2 Tbsp olive oil over top, and add a couple pinches of salt and some freshly cracked pepper. Toss until the vegetables are well coated in oil.
Roast: Cook the vegetables in the preheated oven for about 45 minutes, stirring a couple of times throughout, or until they are wilted and browned on the edges. Pick out the whole cloves of garlic and mince them.
Boil the couscous: While the vegetables are roasting, cook the couscous. This is what couscous looks like uncooked. Very small, irregular granules. You can usually find this in bulk bins, or sometimes near the pasta or boxed pasta and rice pilaf mixes. Just keep in mind that boxed versions are always much more expensive than purchasing in bulk.
Bring 3 cups vegetable broth (or chicken broth) to a boil over high heat. Once boiling, add the couscous, replace the lid, and remove it from the heat. Let the couscous sit undisturbed for 10 minutes. The couscous will absorb the hot water as it sits.
Fluff the couscous with a fork once all of the broth has been absorbed.
Chop about 1/4 bunch fresh parsley.
Assemble the dish: Once the vegetables are roasted, couscous is fluffed, and parsley is chopped, combine them all in a large bowl.
Season and serve: Toss everything together, give it a taste, and add salt if needed (this will depend on the salt content of the broth you used. I did not add any extra salt.)
Talk about a PRETTY side dish! This Roasted Vegetable Couscous is as delicious as it is beautiful. 😊
What to Serve with Roasted Vegetable Couscous
I think this roasted vegetable couscous makes a great side dish for all kinds of meals. I love serving it with our salmon patties…they’re crispy on the outside, tender on the inside, and so good with the couscous. It’s also delicious with our spinach stuffed chicken breasts or hearty cauliflower steaks for a satisfying vegetarian option. Or just top a bowl of roasted vegetable couscous with a big dollop of white bean hummus and serve with a side of pita! It’s also great with a spoonful of tzatziki sauce drizzled overtop. NOM.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge for up to 3-4 days. You can enjoy it cold or reheat it in the microwave. Add a splash of water before reheating, and fluff the couscous grains back up with a fork before serving.
This looks absolutely delicious and perfect for bridging the seasons! I love how versatile it is with different veggies and how easy couscous is to prepare—definitely trying this as a side (or even a main) this week!
Regards,
https://www.healthmedsrx.com
Was looking for tastey & low sodium. Gonna try it.
Thxs.
Followed the recipe initially for the cous cous and it was too mushy so I went back to a 1:1 ratio (or directions on box). Also to make it quicker just sear your veg in a skillet if you don’t want to use the oven. Overall it’s a good recipe to start from, good as a meal or side.
I did try this according to the recipe but 45 minutes at 400 is too long. My veggies were overcooked, onions were burned. I had to make it again. 30 minutes is good but keep checking every ten minutes.
I just tried this today and it came out so well! I made a grilled chicken to go with it and it was so tasty! Thank you for this! :D
AMAZING!! So easy to make and delicious when finished! Perfect accompaniment when you are making dinner for a small group of people as you can do this ahead and it only tastes BETTER! Also can make for lunches at work if you are a plant based/vegetarian ! Thank you!!
Loved this!! Delicious hot and then cold as a leftover ❤️
I followed your instructions for the couscous and it did not work it needed more liquid it was a clumpy horrible mess,
It’s probably your cous cous. Some brands don’t work well I have run into this before. Don’t blame the recipe.
Doubled the veggies as I thought the ratio of couscous to vegetables was too high the first time I made this. Served with grilled merguez and spicy harissa…De-licious!
Nice recipe but cous cous cooks in 5 minutes. I followed the recipe and ended up with clumpy overcooked mush.
Hi Melissa, depending on the brand, cous cous can take anywhere from 5 to 15 minutes to cook. Definitely refer to the cooking directions on the box for the brand you have purchased. XOXO -Monti
This meal is awesome! Easy and color and delicious. We served it with a big dollop of garlic hummus, and we will definitely be making this often. Thanks!
Such a great, versatile recipe that’s easy to whip up! Made a batch as meal-prep for lunches this week and I think it’ll keep well. I used pearl couscous and just made it according to the box. I also don’t put the tomatoes in the oven and add them fresh at the end. Since the couscous didn’t have the flavour from cooking in broth, I made a quick balsamic vinaigrette and poured it over top when serving and it’s an excellent addition!
Great recipe! Super easy and delicious!
I used the pearl couscous and added baby Bella mushrooms. Went really well with cod!
Delicious meal! Unfortunately, I didn’t have any couscus however had quinoa and it went really well .
Roasted vegetables will give a taste to our tongue, but cooked vegetables will give more benefits compared with roasted vegetables. My choice is always cooked vegetables in my daily food diet.
Roasted retains the most nutrients besides eating them raw