Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 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, diced; 1 red onion, chopped; 2 carrots, sliced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Inspired Ideas

I absolutely love making Herb Roasted Veggie Couscous whenever I want a dish that's vibrant, hearty, and comforting. The combination of roasted vegetables and fluffy couscous, seasoned with a medley of herbs, creates a symphony of flavors that brighten up any meal. It's not only delicious but also a breeze to prepare, making it perfect for weeknights or gatherings. I always find joy in the process of roasting the veggies to bring out their natural sweetness, which pairs beautifully with the lightness of the couscous. Trust me; this dish will become a staple in your kitchen too!

Created by

Unity Caldwell

Last updated on 2026-01-21T20:54:35.339Z

When I first crafted this Herb Roasted Veggie Couscous, I aimed to merge simplicity with bold flavors, and the result was magical. Roasting the vegetables not only enhances their taste but also gives them a charming caramelization. I love experimenting with different veggies depending on the season, but bell peppers and zucchini have become my go-tos. The trick lies in the herbs; fresh thyme and rosemary elevate the mundane couscous into a gourmet delight.

The method is straightforward, yet the taste is anything but ordinary. The couscous absorbs all the flavors from the roasted veggies and herbs, creating a wonderful medley. I often prepare a large batch and enjoy leftovers topped with a poached egg for a nutritious breakfast. This dish is a culinary hug on a plate!

        Why You Will Love This Recipe
        Vibrant and colorful presentation that excites the senses
Perfect for meal prep and easy to customize with seasonal vegetables
Nutritious and filling, making it great for lunch or dinner

      

Choosing the Right Vegetables

When it comes to the roasted vegetables in this couscous dish, feel free to get creative! While this recipe calls for bell pepper, zucchini, red onion, and carrots, you can easily substitute any seasonal vegetables you have on hand. For instance, asparagus, cherry tomatoes, or even sweet potatoes would add unique flavors and textures. The key is to ensure that the vegetables you choose have a similar cooking time to maintain that perfect tenderness and slight caramelization.

Make sure to chop the vegetables uniformly to achieve even cooking. Larger chunks may take longer to roast, resulting in some pieces being undercooked. I recommend cutting them into bite-sized pieces—typically around 1-inch in size. Not only will this enhance the overall appearance of the dish, but it will also contribute to a balanced texture among the couscous and vegetables.

Perfecting Your Couscous

Couscous is the star of this recipe, offering a light and fluffy base that complements the roasted vegetables beautifully. The quality of your couscous can make a big difference; for a more nuanced flavor, consider using whole wheat couscous or Israeli-style (pearl) couscous, which has a slightly chewier texture. Adjust the cooking time as needed, as pearl couscous typically requires a few more minutes to fully cook.

To achieve the finest couscous, make sure to let it steam for the recommended 5 minutes after adding it to the boiling vegetable broth. This step is crucial for achieving that fluffy consistency. If the couscous feels sticky after cooking, you can drizzle in a little extra olive oil and fluff with a fork to separate the grains.

Storage and Meal Prep Tips

Herb Roasted Veggie Couscous is an excellent option for meal prepping! Prepare a large batch and store in an airtight container in the fridge for up to 5 days. You can either keep the roasted vegetables separate or mix them into the couscous, depending on your preference. Just be aware that storing them together may result in the couscous absorbing some moisture over time, altering its texture.

When you're ready to enjoy your dish, simply reheat it in the microwave or on the stovetop. If it seems a bit dry after reheating, add a splash of vegetable broth or a drizzle of olive oil before serving. This not only revives the dish but also makes sure it remains deliciously comforting.

Ingredients

Gather these fresh ingredients to create your Herb Roasted Veggie Couscous.

For the Couscous

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

For the Roasted Vegetables

1 bell pepper, diced
1 zucchini, diced
1 red onion, chopped
2 carrots, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Ensure all ingredients are fresh for the best flavor in your dish.

Instructions

Follow these simple steps to whip up your Herb Roasted Veggie Couscous.

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced bell pepper, zucchini, red onion, and sliced carrots. Drizzle with olive oil, and sprinkle with thyme, rosemary, salt, and pepper. Mix well to coat all the vegetables.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized.

Cook the Couscous

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes before fl fluffing it with a fork.

Combine and Serve

Once the vegetables are roasted, gently fold them into the cooked couscous. Drizzle with a bit more olive oil if needed, adjust seasoning, and serve warm.

Serve this flavorful dish hot, garnished with fresh herbs if desired.

Pro Tips

Feel free to mix in any vegetables you have on hand. This recipe is versatile and works well with various seasonal produce.

Serving Suggestions

This Herb Roasted Veggie Couscous can be enjoyed on its own as a vegetarian main or served as a hearty side dish. To elevate the flavors further, sprinkle some crumbled feta cheese on top just before serving. The saltiness of the feta will contrast nicely with the sweetness of the roasted vegetables, creating a delightful balance.

For an extra layer of flavor, consider garnishing the final dish with fresh herbs like parsley or basil. Not only do they add a pop of color, but they also bring freshness that brightens the dish, making it even more appealing. You can also pair it with a light vinaigrette drizzle if you're in the mood for a tangy kick.

Troubleshooting Common Issues

If you find that your vegetables aren’t browning as expected, this could be due to overcrowding on the baking sheet. Ensure that there is enough space between each vegetable piece to allow for proper air circulation during roasting. You can also broil them for the last 2-3 minutes if you crave that extra caramelization, but keep a close eye to prevent burning.

Conversely, if your couscous turns out too mushy, it may be due to cooking it too long or not having enough liquid. In the future, try slightly reducing the liquid amount or checking for doneness a minute or two earlier. A perfect couscous should be airy and separated, not sticky.

Questions About Recipes

→ Can I use quinoa instead of couscous?

Absolutely! Quinoa works wonderfully and adds extra protein to the dish. Just adjust the cooking time according to the package instructions.

→ How do I store leftovers?

Store leftover couscous in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

→ What can I serve this dish with?

Herb Roasted Veggie Couscous pairs well with grilled chicken, fish, or as a side for a hearty salad.

→ Can I make it vegan?

Yes, this recipe is naturally vegan if you use vegetable broth and avoid any non-vegan garnishes.