Roasted Veggie Couscous Bowl
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