Mediterranean Roasted Veggie Couscous with Garlic Lemon Dressing

Time: 30 minutes
Serves: 2–3

This Mediterranean Roasted Veggie Couscous is a colorful, flavorful, and easy-to-make dish. Light and fluffy couscous is combined with roasted zucchini, bell peppers, red onion, and cherry tomatoes, then tossed in a bright garlic lemon dressing. It’s a perfect side or a light vegetarian main, packed with fresh flavors and Mediterranean flair. The dish is quick to prepare and ideal for weeknight meals, meal prep, or entertaining.

Ingredients

For the Couscous and Veggies:

1 cup couscous

1 ½ cups vegetable broth or water

1 small zucchini, diced

1 red bell pepper, chopped

1 red onion, sliced

1 cup cherry tomatoes, halved

2 tbsp olive oil

Salt & black pepper to taste

2 tbsp chopped parsley or cilantro

Garlic Lemon Dressing:

3 tbsp olive oil

2 tbsp lemon juice

1 clove garlic, minced

1 tsp Dijon mustard

½ tsp honey (optional)

Salt & pepper to taste

Instructions

Preheat the oven:
Set the oven to 400°F (200°C).

Roast the vegetables:
Toss the zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes, until tender and slightly caramelized. Add the cherry tomatoes in the last 5 minutes of roasting to prevent overcooking.

Cook the couscous:
In a medium pot, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper until smooth.

Assemble the couscous bowl:
In a large mixing bowl, combine the cooked couscous and roasted vegetables. Pour the garlic lemon dressing over the top and toss gently to coat.

Finish and serve:
Garnish with chopped parsley or cilantro. Serve warm or at room temperature.

Tips & Variations

Cooking the Couscous

Use vegetable broth instead of water for extra flavor.

After fluffing the couscous with a fork, let it sit uncovered for a couple of minutes to prevent clumping.

Roasting the Vegetables

Cut vegetables into uniform pieces so they cook evenly.

Tossing vegetables in olive oil and a pinch of salt before roasting helps them caramelize and develop richer flavor.

Add cherry tomatoes later in the roasting process to keep them from becoming mushy.

For more depth, sprinkle the veggies with smoked paprika, cumin, or dried oregano before roasting.

Garlic Lemon Dressing Tips

Whisk thoroughly to emulsify the oil and lemon juice for a smooth coating.

Adjust sweetness with a little honey or maple syrup if your lemons are very tart.

For extra punch, add a pinch of red pepper flakes or a dash of mustard seeds.

Herbs & Flavor Variations

Parsley or cilantro works well, but basil, dill, or mint can add a fresh twist.

Mix in olives or roasted red peppers for extra Mediterranean flavor.

Crumbled feta cheese or goat cheese can add creaminess and tang.

Make-Ahead Tips

Couscous can be cooked a few hours in advance and stored in the fridge. Re-fluff before assembling.

Roasted vegetables can be prepared ahead and gently reheated or served at room temperature.

The dressing can be made a day ahead; whisk again before serving.

Serving Suggestions

Serve as a side dish alongside grilled chicken, fish, or tofu.

Turn it into a main dish by adding chickpeas, lentils, or grilled halloumi.

Serve warm or at room temperature for potlucks or meal prep.

Q&A

Q: Can I make this recipe vegan?
Yes. The basic recipe is already vegan. Avoid adding cheese or any animal-based toppings to keep it fully plant-based.

Q: Can I use other grains instead of couscous?
Absolutely. Quinoa, bulgur, or farro are great alternatives. Adjust the cooking liquid and time according to package instructions.

Q: Can I prepare this in advance?
Yes. Cook the couscous and roast the vegetables ahead of time. Store separately in the fridge and toss with the dressing just before serving for best texture.

Q: How can I add more protein?
Add chickpeas, lentils, grilled chicken, tofu, or shrimp to make it a more filling main dish.

Q: Can I serve this cold?
Yes. This dish works well as a warm bowl or a Mediterranean-style salad. Chill the couscous and roasted veggies, then toss with the dressing before serving.

Nutrition

(Per serving – based on 3 servings)

Calories: ~320

Protein: 8g

Fat: 14g

Carbohydrates: 42g

Fiber: 6g

Sugar: 7g

Sodium: 350mg

(Values may vary depending on the type of oil, broth, and vegetables used.)

Conclusion

Mediterranean Roasted Veggie Couscous with Garlic Lemon Dressing is a vibrant and wholesome dish, combining roasted vegetables, fluffy couscous, and a bright, zesty dressing. It’s quick to make, flexible, and packed with flavor and nutrients. Whether served as a side or a main dish, it’s a satisfying way to enjoy fresh, Mediterranean-inspired ingredients with minimal effort.