Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 & 1/4 cups vegetable broth; 1 tablespoon olive oil; Salt to taste; 1 zucchini, diced; 1 bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon thyme; Salt and pepper to taste

Highlighted under: Global Flavors

I love making Herb Roasted Veggie Couscous because it’s an easy, flavorful dish that brings a burst of color to my table. The combination of roasted vegetables and fluffy couscous is not only satisfying but also healthy. The herbs infuse the dish with a beautiful aroma, making it perfect for a quick weeknight dinner or a lively gathering with friends. Plus, it's versatile enough that you can adjust the veggies based on what you have on hand. I think you’ll enjoy it as much as I do!

Created by

Tabitha Green

Last updated on 2026-01-15T15:01:23.741Z

When I first prepared Herb Roasted Veggie Couscous, I was amazed by how each ingredient added a unique texture and flavor. The way the roasted veggies caramelized in the oven brought a depth of flavor that perfectly complemented the couscous. I learned that tossing them with olive oil and herbs before roasting amplifies that enticing aroma!

Another tip I discovered is to let the couscous sit for a bit after cooking. It allows the flavors to meld beautifully. I often like to add a squeeze of lemon just before serving to brighten up the dish, making it even more delightful. It's a simple yet impressive recipe that never fails to please!

        Why You'll Love This Recipe
        A vibrant medley of seasonal vegetables for a colorful presentation
Herbs elevate the flavor, making each bite truly aromatic
A versatile dish that can be a main or side, adaptable to your favorite veggies

      

Choosing the Right Vegetables

When it comes to creating the perfect Herb Roasted Veggie Couscous, the choice of vegetables is key. Opt for seasonal produce to ensure freshness, flavor, and a vibrant color palette. For instance, root vegetables like carrots or sweet potatoes can be excellent substitutes or additions for the zucchini, particularly in colder months. If you're looking for something with a bit of crunch, consider adding snap peas or asparagus. Remember, the more colorful your vegetables, the more visually appealing and nutritious your dish will be.

Each vegetable contributes its unique flavor profile, with bell peppers adding sweetness and red onions offering a touch of sharpness. Garlic not only enhances the aroma but also deepens the overall taste. To achieve optimal roasting results, try to size your veggies uniformly; this ensures even cooking and prevents overcooked pieces mixed with undercooked ones. If you prefer a bit of char, roast at a slightly higher temperature—up to 425°F (220°C) for a couple of minutes, but keep an eye on them to prevent burning.

Couscous Techniques and Variations

While standard couscous works beautifully in this dish, experimenting with different types can elevate the experience. Consider using whole wheat couscous for added fiber, or pearl couscous (also known as Israeli couscous) for a heartier texture. When cooking couscous, the key is the broth—using vegetable broth infuses the grains with flavor. If you're seeking a lighter option, swap half the broth for water; just make sure to adjust your seasoning accordingly.

For an added depth of flavor, consider mixing in some toasted nuts or seeds after fluffing the couscous. Pine nuts or slivered almonds give a lovely crunch, while sunflower seeds can offer a delightful contrast. Additionally, herbs can be layered in various forms: fresh mint or parsley stirred in just before serving brightens the dish, while a drizzle of citrus like lemon juice enhances those caramelized veggie flavors beautifully.

Ingredients

Gather the following ingredients to make this delightful dish:

For the Couscous

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

For the Roasted Vegetables

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

Make sure to have everything prepped before you begin cooking for the best experience!

Instructions

Let's get started with the cooking process:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

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

Roast the Vegetables

Spread the vegetable mixture on a baking sheet in an even layer and roast for 25-30 minutes, or until tender and caramelized.

Cook the Couscous

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add couscous and a tablespoon of olive oil, then stir. Remove from heat, cover, and let it sit for 5 minutes.

Fluff and Combine

After 5 minutes, fluff the couscous with a fork. Once the vegetables are finished roasting, mix them into the couscous and stir well to combine.

Serve

Serve warm, garnished with extra herbs or a lemon wedge if desired.

Enjoy your delicious Herb Roasted Veggie Couscous!

Pro Tips

Feel free to customize this recipe with your favorite vegetables or add chickpeas for extra protein. A drizzle of balsamic reduction can also enhance the flavor profile.

Storage and Reheating

Leftover Herb Roasted Veggie Couscous can be stored in an airtight container in the refrigerator for up to three days. When reheating, sprinkle a splash of vegetable broth or water over the couscous to avoid dryness. Microwave it in short bursts, stirring to ensure even heating, or reheat gently on the stovetop over low heat until warmed through. Waiting to add fresh herbs until serving will also maintain their vibrant color and flavor.

For longer storage, you can freeze the roasted veggies and couscous separately. Simply lay the veggies flat on a baking sheet to freeze initially, then transfer to a sealed freezer bag. The couscous can be placed in a freezer-safe container. Both can be stored in the freezer for up to three months. Defrost in the refrigerator overnight and reheat as mentioned above for a quick meal.

Serving Suggestions

Herb Roasted Veggie Couscous can shine as a versatile main course or a delightful side dish. To serve as a main, consider pairings like grilled chicken, falafel, or garlicky shrimp for protein-rich options. A light yogurt or tzatziki sauce drizzled over the top adds creaminess and balances the roasted flavors beautifully. Alternatively, for a vegan-friendly option, try a tahini dressing for a nutty finish.

Garnishing your dish with fresh herbs and a squeeze of lemon enhances both presentation and flavor. You might also add a sprinkle of feta cheese or nutritional yeast for a cheesy touch. For a bit of heat, some crushed red pepper flakes can elevate the meal. Feel free to get creative and customize according to your taste preferences—this dish can adapt to various cuisines, making it a staple in my kitchen.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but the texture may differ slightly. Make sure to thaw and drain excess moisture before roasting.

→ How can I make this dish vegan?

This recipe is naturally vegan! Just ensure your vegetable broth is plant-based as well.

→ What can I do with leftovers?

Leftover couscous can be stored in the refrigerator for up to 3 days. You can enjoy it cold as a salad or warmed up.

→ Can I add protein to this recipe?

Absolutely! You can add grilled chicken, shrimp, or chickpeas for a heartier meal.