Roasted Vegetable Couscous
This Roasted Vegetable Couscous is a hearty and vibrant Mediterranean dish made with fluffy couscous tossed in olive oil, lemon, and herbs, then topped with caramelized roasted vegetables. It’s delicious served warm or cold, as a main dish or a side — perfect for meal prep, picnics, or weeknight dinners.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Vegetables
1 zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
1 small eggplant, diced
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp smoked paprika
½ tsp dried oregano
½ tsp garlic powder
Salt and black pepper, to taste
For the Couscous
1 cup couscous
1 cup vegetable broth or water
1 tbsp olive oil or butter
½ tsp salt
For the Dressing
2 tbsp extra-virgin olive oil
Juice of 1 lemon
1 tsp honey or maple syrup
1 small garlic clove, minced
1 tbsp chopped fresh parsley
1 tbsp chopped mint
Salt and pepper, to taste
Optional Add-Ons
¼ cup crumbled feta cheese
2 tbsp toasted pine nuts or almonds
Fresh basil or dill for garnish
A handful of chickpeas for extra protein
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Place zucchini, peppers, onion, eggplant, and tomatoes on a baking tray.
Drizzle with olive oil and sprinkle with paprika, oregano, garlic powder, salt, and pepper.
Toss well and roast for 20–25 minutes, stirring halfway, until golden and slightly caramelized.
2. Cook the Couscous
Bring vegetable broth (or water) and salt to a boil in a saucepan.
Remove from heat, stir in couscous and olive oil or butter.
Cover and let sit for 5 minutes.
Fluff with a fork to separate the grains.
3. Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, garlic, parsley, and mint.
Season with salt and pepper to taste.
4. Combine Everything
In a large bowl, combine couscous and roasted vegetables.
Pour the dressing over and toss gently to coat.
Adjust seasoning to taste.
Top with feta, nuts, or herbs if desired.
Notes & Tips
Make it ahead: This salad keeps beautifully for up to 3 days — great for meal prep.
Add protein: Grilled chicken, salmon, shrimp, or chickpeas make it a complete meal.
Use any veggies you like: Carrots, mushrooms, or asparagus also roast well.
Serving idea: Serve warm as a side to grilled meats or chilled as a Mediterranean salad.
Frequently Asked Questions
Q: Can I use pearl couscous (Israeli couscous)?
Yes! Just cook it according to package directions (about 10–12 minutes simmered), then proceed with the recipe.
Q: Can I make it gluten-free?
Yes — substitute quinoa or millet for couscous for a gluten-free version.
Q: Can I serve it cold?
Absolutely — it tastes even better after chilling and letting the flavors blend.
Nutritional Information
Calories: 410
Protein: 9g
Fat: 17g
Carbohydrates: 55g
Fiber: 7g
Sugar: 8g