Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 1 tablespoon olive oil; Salt to taste; 1 bell pepper, diced; 1 zucchini, chopped; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Everyday World Food Inspiration

I love making Herb Roasted Veggie Couscous because it’s colorful, hearty, and packed with flavor. Each time I prepare it, I’m amazed at how easily the roasting brings out the natural sweetness in the vegetables. Pairing them with fluffy couscous and fresh herbs creates a delightful medley that’s perfect for lunch or dinner. The beauty of this dish is in its versatility; I can use whatever vegetables I have on hand, making it a go-to recipe for any season or occasion.

Created by

Pippa Lawson

Last updated on 2026-01-21T21:37:34.775Z

Every time I roast vegetables for this couscous, I'm reminded of how comforting and satisfying they become when they’re caramelized. I've played around with various combinations and now I often include bell peppers, zucchini, and red onion, which contribute vibrant colors as well as a range of flavors. The key is to toss the veggies in olive oil and herbs before roasting to ensure every bite is bursting with taste.

This dish can easily adapt to your preferences. I've occasionally swapped couscous for quinoa, which adds a nice nutty flavor without compromising on texture. I also recommend squeezing a little lemon juice on top before serving for a bright, zesty finish. Trust me; it elevates the whole dish!

Why You'll Love This Recipe
Vibrant, colorful dish that is as pleasing to the eye as it is to the palate.
Easy to customize with your favorite seasonal veggies.
Quick to prepare, making it a perfect weeknight meal.

Roasting Vegetables for Maximum Flavor

Roasting vegetables not only enhances their natural sweetness but also intensifies their individual flavors. When preparing your herb roasted veggies, aim for a uniformly sized cut to ensure even cooking. For example, cutting your zucchini into thicker slices and your bell pepper into larger chunks can prevent some from overcooking while others remain underdone. Keep an eye on them as they roast; they should turn golden and caramelized after about 20-25 minutes.

Each vegetable contributes its own texture and flavor profile in this dish. The cherry tomatoes burst with juiciness, while the bell pepper adds a crunchy sweetness. Together, they create a beautiful dish that isn’t just for the palate, but also for the eyes. If you're looking to experiment, consider using root vegetables such as carrots or sweet potatoes, which can also caramelize beautifully when roasted.

Perfecting the Couscous

When cooking couscous, the key is to avoid overcooking, as it can become sticky. After boiling the vegetable broth, stirring in the couscous ensures that the grains are evenly hydrated. Letting it rest covered for 5 minutes is crucial; it allows the steam to create fluffy, separate grains. If clumping does occur, a gentle fluff with a fork can remedy it quickly, restoring its light texture.

For a twist on flavor, try adding a squeeze of lemon or a sprinkle of your favorite spices right before you fluff the couscous. This additional layer of flavor enhances the overall dish. Couscous can also be substituted with quinoa or even bulgur for a different texture and added nutritional benefits. Just remember to adjust the cooking times and liquid ratios accordingly.

Ingredients

For the Couscous

1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon olive oil
Salt to taste

For the Roasted Veggies

1 bell pepper, diced
1 zucchini, chopped
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

For Garnish

Fresh parsley, chopped
Lemon wedges

Instructions

Cooking Steps

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the diced bell pepper, chopped zucchini, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper. Toss to coat the vegetables evenly.

Roast the Veggies

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to caramelize.

Prepare the Couscous

While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous and olive oil; remove from heat, cover, and let it stand for 5 minutes. Fluff with a fork and season with salt.

Combine and Serve

Once the vegetables are ready, combine them with the couscous in a large serving bowl. Garnish with freshly chopped parsley and lemon wedges before serving.

Enjoy!

Pro Tips

Feel free to experiment with different vegetables and herbs based on your preferences and seasonal availability. Serve it warm or at room temperature, making it versatile for any occasion.

Make-Ahead and Storage Tips

Herb Roasted Veggie Couscous is a fantastic make-ahead meal. You can roast the vegetables and prepare the couscous a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to enjoy, simply combine them and reheat gently in the microwave or on the stovetop, adding a splash of vegetable broth to keep everything moist.

If you find yourself with leftovers, don’t worry! This dish can last up to three days in the fridge. For longer storage, consider freezing the vegetable-couscous mix in a freezer-safe container. It should keep well for about three months. When ready to enjoy, thaw overnight in the refrigerator and reheat as noted above.

Flavor Variations and Serving Suggestions

To keep this dish exciting, consider varying the herbs you use. Fresh basil or mint can be a refreshing change, especially in the summer. You might also add a dash of balsamic glaze or a sprinkle of feta cheese for a savory twist. Experimenting with different vegetable combinations each season will keep your meals interesting and aligned with local produce availability.

When serving, it's lovely to pair this couscous with a protein source for a more rounded meal; grilled chicken or chickpeas work wonderfully. For an even heartier dish, toss in some cooked legumes like lentils or black beans. This not only adds protein but also enhances the dish’s texture and nutritional value.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can roast the vegetables and prepare the couscous ahead of time and store them in the fridge. Simply reheat before serving.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, chickpeas, or feta cheese make excellent additions to boost the protein content.

→ What can I substitute for couscous?

You can use quinoa, farro, or bulgur as alternatives while still keeping the dish delightful.

→ Is this recipe vegan?

Yes, the recipe is fully vegan as it uses vegetable broth and a variety of vegetables.