Herb Roasted Vegetable Couscous

Name: Herb Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 2 tablespoons olive oil; 1 zucchini, diced; 1 bell pepper, diced; 1 red onion, diced; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Authentic World Food Recipes

I absolutely love making Herb Roasted Vegetable Couscous, especially when I want a vibrant and fulfilling dish that celebrates seasonal veggies. The combination of roasted vegetables and fluffy couscous is not only visually appealing but also packed with flavor. Each time I prepare this dish, I find myself experimenting with different herbs and spices, which brings a delightful twist each time. It's a versatile recipe that pairs beautifully with grilled proteins or can stand alone as a satisfying vegetarian option.

Created by

Abigail Moore

Last updated on 2026-01-15T14:22:36.776Z

When I first decided to create Herb Roasted Vegetable Couscous, I was inspired by the abundance of fresh produce at the farmers' market. I aim to showcase the natural sweetness of the vegetables while integrating aromatic herbs that elevate the dish. Roasting the vegetables not only concentrates their flavors but also adds a delightful caramelization that contrasts well with the lightness of the couscous.

During my experimentation, I discovered that adding a splash of lemon juice just before serving really brightens the overall flavor. This simple addition complements the earthy tones of the herbs and creates a beautifully balanced dish. Whether served warm or at room temperature, this couscous is a celebration of seasonal ingredients that I can't get enough of!

Why You'll Love This Recipe
A burst of colorful vegetables adds visual appeal and essential nutrients.
Herbs enhance the dish's flavor profile, making each bite aromatic and delicious.
Perfect as a main dish or a side, making it a versatile addition to any meal.

Understanding the Ingredients

The choice of vegetables is crucial in this recipe, as they not only provide flavor but also texture and color. Zucchini, bell peppers, red onions, and cherry tomatoes work well together because they roast beautifully, caramelizing their natural sugars and intensifying their flavors. If you're looking for variations, consider adding eggplant or asparagus, which can also withstand roasting and add a distinct taste. Just remember to adjust cooking times as needed, particularly for denser vegetables which may require a little longer in the oven.

Olive oil is not just a cooking medium here; it plays a significant role in developing flavor. Opt for a high-quality extra virgin olive oil to enhance the dish’s taste. For a vegan alternative, you might consider avocado oil, which has a mild flavor and high smoke point. Additionally, feel free to experiment with flavored oils, such as garlic-infused, to impart an extra depth of flavor without compromising the dish's integrity.

Cooking Techniques

Roasting vegetables at a high temperature, like 400°F (200°C), allows them to develop a rich, caramelized exterior while maintaining a tender inside. When spreading the vegetables on the baking sheet, ensure they are in a single layer, which promotes even roasting and prevents steaming. If you notice the vegetables haven’t browned after the recommended time, give them an additional 5-10 minutes, checking regularly for that perfect golden edge.

Preparing couscous is incredibly straightforward, but it’s important to let it steam properly. If you remove it from the heat too soon or don't cover it well, you might end up with clumpy or undercooked grains. After fluffing, be gentle to keep the couscous light and airy. You can add a drizzle of olive oil or butter at this stage for added richness, which complements the roasted vegetables beautifully.

Ingredients

Gather the following ingredients to create this vibrant dish:

Ingredients for Herb Roasted Vegetable Couscous

1 cup couscous
1 1/4 cups vegetable broth
2 tablespoons olive oil
1 zucchini, diced
1 bell pepper, diced
1 red onion, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Make sure to adjust the quantity of vegetables based on your preference and availability.

Instructions

Follow these simple steps to prepare your Herb Roasted Vegetable Couscous:

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine diced zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper, and toss to coat. Spread the vegetables in a single layer on a baking sheet and roast for 25 minutes, or until they are tender and slightly caramelized.

Prepare the Couscous

While the vegetables are roasting, bring vegetable broth to a boil in a medium saucepan. Stir in couscous and remove from heat. Cover and let stand for about 5 minutes until the couscous has absorbed all the liquid. Fluff with a fork.

Combine and Serve

Once the vegetables are roasted, gently mix them into the couscous. Add a splash of lemon juice and toss with fresh parsley. Adjust seasoning if necessary. Serve warm or at room temperature.

Enjoy your flavorful and nutritious Herb Roasted Vegetable Couscous!

Pro Tips

Feel free to swap in your favorite vegetables depending on the season or what you have on hand. Root vegetables or leafy greens can work wonderfully in this recipe.

Make-Ahead Tips

This Herb Roasted Vegetable Couscous can be prepared ahead of time, making it a fantastic option for meal prep. You can roast the vegetables and store them in the refrigerator for up to three days. When you're ready to serve, simply reheat them gently in the oven or stir them into freshly cooked couscous. Just remember not to overheat, as this can lead to sogginess and loss of texture.

Couscous is also a great component to make ahead. Once cooked and fluffed, let it cool completely before storing it in an airtight container in the fridge. It can last for up to five days. For a quick meal, you can toss in your pre-roasted veggies and enjoy it cold as a refreshing salad or warm it up for a comforting dish.

Serving Suggestions

You can serve this couscous dish as a main course or as a side. If using it as a main, consider pairing it with grilled halloumi cheese or marinated tofu for added protein. A fresh salad or yogurt-based sauce can also elevate the meal, adding creaminess that complements the robust flavors of the roasted vegetables.

For a more substantial meal, consider adding some toasted nuts, such as pine nuts or slivered almonds. They add a delightful crunch and nutty flavor that highlights the dish's freshness. A sprinkle of feta cheese (if you’re not keeping it strictly vegan) can also introduce a salty creaminess that contrasts beautifully with the sweet roasted vegetables.

Questions About Recipes

→ Can I use quinoa instead of couscous?

Yes, quinoa is a great gluten-free alternative. Just follow the cooking instructions on the package.

→ How can I make this dish vegetarian-friendly?

This recipe is naturally vegetarian as it's made with vegetables and vegetable broth.

→ What's the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I add protein to the couscous?

Absolutely! Grilled chicken, chickpeas, or feta cheese can be delicious additions to make it more hearty.