Herb Roasted Vegetable Couscous

Name: Herb Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 2 zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, chopped; 2 carrots, sliced; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley, chopped, for garnish

Highlighted under: Easy Healthy Meals Inspiration

I absolutely love making Herb Roasted Vegetable Couscous, especially during the cooler months when hearty vegetables are at their best. The process of roasting brings out their natural sweetness and depth of flavor, making this meal a favorite in our household. Combining the roasted veggies with fluffy couscous, fresh herbs, and a drizzle of lemon creates a refreshing dish that’s not only vibrant but also easy to prepare. It’s perfect for weeknight dinners or as a delightful side for gatherings.

Created by

Thea Montgomery

Last updated on 2026-01-15T14:09:35.435Z

I remember the first time I made Herb Roasted Vegetable Couscous; I was amazed by how simple it was to create such a flavorful dish. The roasted vegetables blend beautifully with the couscous, and using a mix of herbs adds a fresh touch that elevates the meal. I often experiment with different seasonal vegetables, so each batch turns out unique and exciting!

This dish has become a staple in our kitchen. One trick I've learned is to roast the vegetables until they are slightly caramelized; it enhances their natural sweetness. A squeeze of lemon juice just before serving brightens everything up and makes the flavors pop!

        Why You'll Love This Recipe
        Beautifully roasted vegetables enhance the taste of each bite
Fluffy couscous soaked in herby goodness
Quick and easy to prepare, perfect for busy weeknights

      

Choosing the Right Vegetables

When it comes to selecting vegetables for Herb Roasted Vegetable Couscous, I recommend using a variety of colors and textures. This not only makes the dish visually appealing but also adds different flavors. Zucchini, bell peppers, and red onions are fantastic due to their natural sweetness and contrast in textures. You can also experiment with root vegetables like sweet potatoes or parsnips for an additional earthy flavor, just be mindful of their longer roasting times, usually around 30-35 minutes.

Make sure to chop your vegetables into uniform sizes to ensure even cooking. Larger pieces might not caramelize as effectively, while smaller ones can burn. A good rule of thumb is to dice them into about 1-inch cubes. If you're short on time, pre-cut or frozen vegetables can be used, but they may require a slight adjustment in roasting time.

Perfecting the Couscous

The key to fluffy couscous lies in the cooking process. After bringing the vegetable broth to a boil, stir in the couscous without letting it sit directly on the heat, then cover it promptly. This helps steam the couscous, allowing each grain to absorb moisture evenly. A common mistake is to skip fluffing it with a fork afterward; this step separates the grains and enhances the light texture that complements the roasted veggies beautifully.

For a twist on flavor, consider infusing your broth with additional herbs like bay leaves or garlic while it simmers. If you're preparing this dish ahead of time, keep the couscous separate from the roasted vegetables until you're ready to serve to maintain the perfect texture.

Storage and Serving Suggestions

Herb Roasted Vegetable Couscous can be stored in an airtight container in the refrigerator for up to three days. For best results, reheat in a skillet over low heat with a splash of vegetable broth to prevent drying out. If you'd like to freeze it, portion out the couscous and vegetables in freezer-safe bags, where it can last for up to three months. Just remember to thaw it overnight before reheating.

This dish pairs wonderfully with grilled proteins like chicken or tofu, making it a versatile meal. You can also serve it chilled as a refreshing salad, adding in ingredients like chickpeas or feta cheese for extra flavor and nutrition. A sprinkle of nuts or seeds on top just before serving can provide a satisfying crunch.

Ingredients

To make Herb Roasted Vegetable Couscous, gather the following ingredients:

Ingredients

1 cup couscous
2 cups vegetable broth
2 zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 carrots, sliced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley, chopped, for garnish

These ingredients will help you create a colorful and flavorful dish!

Instructions

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

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a large baking sheet, combine the diced zucchini, bell peppers, red onion, and sliced carrots. Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.

Roast for 20-25 minutes until tender and caramelized.

Cook the Couscous

While the vegetables are roasting, bring vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until all the liquid is absorbed. Fluff with a fork.

Combine and Serve

Once the vegetables are done, combine them with the couscous and toss in the lemon juice. Adjust seasoning if needed. Garnish with fresh parsley before serving.

Your Herb Roasted Vegetable Couscous is now ready to be enjoyed!

Pro Tips

For a twist, try adding feta cheese or nuts for extra texture and flavor!

Ingredient Substitutions

Don’t hesitate to mix and match vegetables based on what you have on hand. Spinach or kale can be added toward the end of roasting for a nutrient boost, while roasted cherry tomatoes add a burst of juiciness. Quinoa or farro can replace couscous for a whole grain option, enriching the dish with additional fiber and protein.

For a gluten-free version, consider using gluten-free couscous or another grain alternative, like brown rice or quinoa. These grains will offer a similar base while accommodating various dietary needs.

Flavor Enhancements

To deepen the flavor profile of this dish, you might experiment with different types of oils. A drizzle of sesame oil or infused olive oil can introduce additional layers of taste. Similarly, consider incorporating spices like smoked paprika or cumin when roasting your vegetables for a more international flair.

A dash of balsamic vinegar or a sprinkle of feta cheese just before serving can elevate the dish, contrasting beautifully with the roasted vegetables and couscous. Fresh herbs like basil or mint can also provide a lovely finishing touch.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with your favorite vegetables based on the season.

→ How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth.

→ How do I reheat the couscous?

You can reheat it in the microwave or on the stovetop with a splash of water to prevent it from drying out.