Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups of mixed bell peppers, diced; 1 cup of zucchini, diced; 1 cup of red onion, chopped; 1 cup of cherry tomatoes, halved; 2 tablespoons of olive oil; Salt and pepper to taste; 1 teaspoon of dried oregano; 1 teaspoon of dried thyme; 1 cup of couscous; 1 and 1/4 cups of vegetable broth; 1 tablespoon of fresh parsley, chopped; Juice of 1 lemon; 1 tablespoon of olive oil

Highlighted under: Global Flavors

I love making Herb Roasted Veggie Couscous when I want something light yet packed with flavor. The combination of roasted vegetables and fragrant herbs takes this simple dish to another level. It's perfect for meal prep, and I usually end up enjoying it for lunch throughout the week. The best part? It only takes about 30 minutes from start to finish! Trust me, your taste buds will thank you for giving this recipe a try.

Created by

Sloane Patterson

Last updated on 2026-01-15T16:16:24.186Z

When I first experimented with Herb Roasted Veggie Couscous, I was looking to combine the textures of crunchy vegetables with the fluffy grains of couscous. Roasting the veggies really enhances their flavors, bringing out sweetness and depth, which pairs beautifully with the herby couscous. I found that using a mix of seasonal vegetables not only adds color but also keeps it interesting.

One tip that I've come to rely on is to choose vegetables with varying cooking times. By cutting them into uniform sizes, I ensure everything cooks evenly. Also, don't skip the fresh herbs! They add a brightness that elevates this dish and makes it absolutely unforgettable.

        Why You Will Love This Recipe
        Vibrant flavors from roasted vegetables and fresh herbs
Quick and easy to prepare, perfect for busy weeknights
Hearty and satisfying, yet light enough for a warm day

      

The Art of Roasting Vegetables

Roasting vegetables is a crucial step that enhances their natural sweetness and adds a depth of flavor through caramelization. When preparing your veggies, ensure they are cut into uniform pieces to promote even cooking. This technique reduces the risk of some pieces becoming overcooked while others are still crunchy. For this recipe, I recommend using bell peppers in various colors not just for taste but also to create visual appeal on the plate.

Make sure to give the vegetables enough space on the baking sheet, as overcrowding can create steam rather than allowing them to roast properly. You want those edges to turn golden and crisp. If you find that your veggies are not browning well, try increasing the oven temperature to 425°F (220°C) during the last few minutes to help achieve that perfect char.

Couscous Cooking Tips

Couscous is a quick-cooking grain that pairs beautifully with roasted vegetables, but it’s essential to get the water ratio right. Using 1 and 1/4 cups of vegetable broth not only cooks the couscous but infuses it with flavor. Letting it sit covered for 5 minutes allows it to absorb the liquid fully; this resting period is vital for achieving a fluffy texture—too short, and it may become gummy.

For added nutritional value or a twist on flavor, consider using whole wheat couscous or quinoa as a substitute. If you opt for quinoa, you’ll want to rinse it thoroughly before cooking to remove any bitterness from its natural coating. Each grain should be fluffy and distinct, which complements the hearty roasted veggies wonderfully.

Serving and Storage Suggestions

This Herb Roasted Veggie Couscous dish can be easily served as a main course or a delightful side dish. Feel free to enhance the presentation by adding a sprinkle of crumbled feta cheese or toasted nuts like pine nuts or almonds for a crunchy texture. A dollop of tzatziki on the side can also elevate the dish’s freshness, making it great for summer gatherings.

If you're meal prepping, store the couscous and roasted veggies separately in airtight containers in the fridge. This way, they remain fresh for up to 4 days. When reheating, add a splash of vegetable broth or water to maintain moisture and prevent drying out. I often enjoy it served cold as a salad by adding a bit of extra lemon juice and olive oil—perfect for hot days!

Ingredients

For the Roasted Veggies

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

For the Couscous

1 cup of couscous
1 and 1/4 cups of vegetable broth
1 tablespoon of fresh parsley, chopped
Juice of 1 lemon
1 tablespoon of olive oil

Instructions

Prepare the Veggies

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with salt, pepper, oregano, and thyme. Toss until everything is evenly coated.

Roast the Vegetables

Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until tender and lightly caramelized.

Cook the Couscous

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

Combine Everything

Once the veggies are roasted and the couscous is fluffed, combine them in a large bowl. Stir in chopped parsley, lemon juice, and olive oil. Adjust seasoning if needed.

Serve

Serve warm as a side dish or enjoy it as a main course. Garnish with additional parsley if desired.

Pro Tips

Feel free to swap in any seasonal veggies you have on hand. This dish is incredibly versatile and is delicious served warm or chilled as a salad.

Ingredient Substitutions

This recipe is versatile, allowing you to swap in your favorite vegetables according to the season or what you have on hand. For example, if zucchini isn’t available, try using eggplant or asparagus. Alternatively, roasted sweet potatoes can add a touch of sweetness to the mix, balancing well with the savory flavors of the herbs.

For those needing gluten-free options, consider using cauliflower couscous or quinoa instead. Quinoa not only matches the dish's texture but also brings additional protein, making it a heartier option. Whatever you choose, just keep an eye on cooking times, as they may vary slightly.

Scaling the Recipe

This recipe is easily scalable to accommodate larger gatherings. Simply maintain the same 1:1 ratio of couscous to vegetable broth while increasing the quantities of your vegetables proportionately. Just remember to use a larger baking sheet to ensure the veggies have enough space to roast evenly; two sheets might be necessary for maximum efficiency.

If you're doubling the recipe, check the roasting time as well. Sometimes, larger quantities will take a little longer to roast, so keep an eye on them to achieve that delicious caramelization without burning. Adjust the flavors and seasonings as necessary after combining, as increased volumes can dilute herb intensity.

Questions About Recipes

→ Can I use quinoa instead of couscous?

Yes, you can substitute quinoa for couscous. Just adjust the cooking time according to the package instructions.

→ How long will leftovers last in the fridge?

Leftover couscous can be stored in an airtight container in the refrigerator for up to 3 days.

→ Is this recipe gluten-free?

Couscous is typically made from wheat, so this recipe is not gluten-free. However, you can use gluten-free couscous or quinoa to make it suitable.

→ What can I serve with Herb Roasted Veggie Couscous?

This dish pairs well with grilled chicken, fish, or can be served on its own as a delicious vegetarian meal.