Roasted Veggie Couscous Bowl
This vibrant bowl features fluffy couscous topped with roasted seasonal vegetables, tossed in olive oil, garlic, and herbs. Finished with chickpeas, fresh herbs, and a lemony dressing, it’s wholesome, light, and satisfying. Perfect for meal prep or a weeknight dinner.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
For the Roasted Vegetables:
1 medium zucchini, cut into half-moons
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium red onion, sliced into wedges
1 medium carrot, sliced into sticks
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
For the Couscous:
1 cup (180 g) couscous
1 ¼ cups (300 ml) vegetable broth (or water + ½ tsp salt)
1 tbsp olive oil
Juice of ½ lemon
For Toppings:
1 can (15 oz / 400 g) chickpeas, drained & rinsed
¼ cup (40 g) feta cheese, crumbled
3 tbsp fresh parsley, chopped
2 tbsp pine nuts or slivered almonds, toasted
Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt & pepper, to taste
Instructions
Roast vegetables
Preheat oven to 425°F (220°C).
Toss zucchini, peppers, onion, and carrot with olive oil, garlic, oregano, paprika, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, stirring once, until tender and caramelized.
Prepare couscous
In a saucepan, bring broth to a boil. Stir in couscous, olive oil, and lemon juice.
Remove from heat, cover, and let sit 5 minutes. Fluff with a fork.
Make dressing
Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
Assemble bowls
Divide couscous among bowls.
Top with roasted vegetables, chickpeas, feta, parsley, and pine nuts.
Drizzle with dressing and serve warm or at room temperature.
Notes & Tips
Swap couscous with quinoa or bulgur for extra protein.
Add roasted eggplant or cherry tomatoes for more variety.
Make it vegan: skip feta or replace with a dairy-free alternative.
Great for meal prep: store components separately and assemble before eating.
Frequently Asked Questions
Q: Can I serve this cold?
Yes — it works great as a chilled grain salad for lunchboxes or picnics.
Q: Can I use pearl couscous instead of regular couscous?
Yes — just cook it like pasta (about 10 minutes) and drain.
Q: How long does it keep?
Up to 3–4 days in the fridge, stored in airtight containers.
Nutritional Information
Calories: ~420 kcal
Protein: 13 g
Fat: 18 g
Carbohydrates: 54 g
Fiber: 9 g
Sodium: ~450 mg