Warm Roasted Vegetable Harvest Couscous
This warm harvest couscous bowl is full of roasted Mediterranean vegetables, fluffy couscous, and fresh herbs tossed in a light lemon-herb dressing. It’s comforting yet bright, perfect for fall or winter — a nourishing meal that tastes like sunshine in a bowl.
⏱️ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Roasted Vegetables
1 small sweet potato, cubed
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
For the Couscous
1 cup couscous (whole wheat or pearl)
1¼ cups vegetable broth or water
1 tbsp olive oil
Salt, to taste
For the Lemon Herb Dressing
3 tbsp olive oil
1½ tbsp fresh lemon juice
1 tsp honey or maple syrup
1 clove garlic, finely minced
2 tbsp chopped fresh parsley
1 tbsp chopped mint or dill (optional)
Salt & black pepper, to taste
Optional Toppings
½ cup crumbled feta or goat cheese
¼ cup toasted nuts (almonds, pistachios, or walnuts)
Pomegranate seeds for color and sweetness
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss all vegetables with olive oil, oregano, paprika, salt, and pepper.
Spread on a parchment-lined baking tray and roast for 20–25 minutes, flipping halfway, until tender and golden.
2. Cook the Couscous
In a small saucepan, bring broth to a boil with olive oil and a pinch of salt.
Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
Fluff with a fork.
(If using pearl couscous, simmer for 10–12 minutes until tender, then drain any excess liquid.)
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, garlic, parsley, and mint. Season to taste.
4. Assemble the Bowl
In a large bowl, combine couscous and roasted vegetables.
Drizzle with the lemon-herb dressing and toss gently to coat evenly.
5. Finish & Serve
Top with crumbled feta or goat cheese, toasted nuts, and pomegranate seeds.
Serve warm or at room temperature.
Tips
Add chickpeas or lentils for a protein boost.
Substitute quinoa or bulgur for couscous if desired.
Use seasonal veggies like carrots, butternut squash, or Brussels sprouts in autumn.
️ Serving Ideas
Serve with Greek yogurt or tzatziki on the side.
Pairs beautifully with grilled chicken, fish, or halloumi for a full meal.
❓ frequently asked questions FAQs
Q: Can I make it ahead?
Yes — it keeps well for 3–4 days in the fridge. Serve chilled or reheat gently.
Q: Can I skip the cheese?
Of course — it’s just as delicious dairy-free. Try topping with avocado or hummus instead.
⚖️ Nutrition information
Calories: ~420
Protein: 11g
Carbs: 56g
Fat: 18g
Fiber: 7g