Easy Roasted Vegetable Couscous
A vibrant, nutritious dish made with roasted vegetables and fluffy couscous, seasoned to perfection. Ideal for quick dinners, healthy sides, or meal prep.
Equipment
- 1 Baking Sheet
- 1 large mixing bowl
- 1 Medium Saucepan with Lid
- Cutting Board & Knife
- Measuring Cups & Spoons
Ingredients
- 4 Roma tomatoes
- 2 medium zucchini
- 1 bell pepper
- 1 red onion
- 4 cloves garlic peeled
- 2 Tbsp olive oil
- 2 pinches salt and pepper to taste
- 2 cups couscous
- 3 cups vegetable broth
- ¼ bunch parsley roughly chopped
Instructions
- Prepare the Vegetables: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the proper roasting temperature. Wash all vegetables thoroughly under cool running water to remove any dirt or residue. Chop the Roma tomatoes, zucchini, bell pepper, and red onion into uniform 1 to 1.5-inch chunks for even cooking. Peel the garlic cloves but leave them whole; roasting them whole allows their natural sweetness to intensify without burning.
- Season for Maximum Flavor: Place the chopped vegetables and garlic into a large mixing bowl. Drizzle with 2 tablespoons of olive oil, ensuring each piece is lightly coated for caramelization. Sprinkle with a couple of pinches of salt and freshly ground black pepper. Toss everything gently until all vegetables are evenly seasoned and coated with oil, which helps achieve a golden-brown exterior during roasting.
- Roast Until Tender and Golden: Spread the seasoned vegetables in a single layer on a large baking sheet, leaving space between pieces to allow proper air circulation. Transfer the baking sheet to the preheated oven and roast for about 45 minutes, stirring twice during cooking to ensure even browning. The vegetables should appear slightly caramelized, tender on the inside, and browned around the edges.
- Prepare the Fluffy Couscous: While the vegetables are roasting, start cooking the couscous. In a medium saucepan, pour 3 cups of vegetable broth and cover with a lid. Bring the broth to a gentle boil over high heat. Once boiling, quickly add 2 cups of couscous, stir once to distribute evenly, and immediately turn off the heat. Cover the pot with the lid and let it sit undisturbed for 10 minutes, allowing the couscous to absorb the flavorful broth fully. After resting, fluff gently with a fork to separate the grains.
- Chop Aromatics and Herbs: Once the roasted vegetables are done, remove them from the oven and allow them to cool slightly. Collect the four garlic cloves, now soft and aromatic, and chop them finely to release their roasted sweetness into the final dish. Roughly chop ¼ bunch of fresh parsley, which will add a refreshing, vibrant flavor.
- Combine and Season to Taste: In a large serving bowl, combine the cooked couscous, roasted vegetables (including chopped garlic), and fresh parsley. Gently stir until all ingredients are evenly distributed, being careful not to mash the vegetables. Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve and Enjoy: Serve the Roasted Vegetable Couscous warm for a cozy meal or chill it slightly for a refreshing side dish. It pairs beautifully with grilled proteins, roasted chicken, or can be enjoyed as a wholesome vegetarian main course.
Notes
- Use fresh, firm vegetables for the best texture and flavor.
- Ensure vegetables are cut evenly to roast uniformly.
- Do not skip tossing vegetables in oil; it promotes caramelization.
- Use low-sodium vegetable broth to control salt levels.
- Couscous can be substituted with quinoa or pearl couscous for variation.
- Fresh parsley adds brightness; cilantro or basil can be used for a twist.
- Roast garlic whole to achieve a sweet, mellow flavor.
- This dish tastes great warm or chilled, making it meal-prep friendly.
- Adjust cooking times if using larger or smaller vegetable cuts.
- Drizzle with lemon juice or olive oil before serving for extra flavor.