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; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, sliced; 1 red onion, chopped; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley, chopped (for garnish)

Highlighted under: Healthy & Light

I absolutely love making Herb Roasted Veggie Couscous when I want a quick and healthy meal. The combination of vibrant vegetables and fragrant herbs adds an irresistible flavor that brightens my day. Not only is it refreshing, but it's also incredibly simple to prepare. With just a few ingredients and minimal cooking time, I can whip up a nutritious dish that feels gourmet. This recipe is perfect for meal prepping or serving as a side for any occasion. Trust me, you'll want to make this again and again!

Created by

Blair Hudson

Last updated on 2026-01-15T14:34:23.475Z

Once, I was looking for a dish that was both satisfying and healthy, and that's when I stumbled upon this Herb Roasted Veggie Couscous recipe. I decided to experiment with various seasonal vegetables and an herb medley, and the result was fantastic! The couscous absorbs all the delicious flavors from the roasted veggies, creating a hearty and wholesome meal that I just adore.

During my first attempt, I learned that roasting the vegetables until they are slightly caramelized enhances their natural sweetness, making every bite delightful. I always recommend using fresh herbs for a pop of flavor, and a sprinkle of lemon juice at the end brings everything together beautifully. This recipe truly celebrates the simplicity and richness of fresh ingredients!

        Why You'll Love This Recipe
        Vibrant flavors from roasted seasonal vegetables
Quick and easy preparation perfect for weekdays
Versatile dish that works well as a main or side

      

The Role of Herbs

Herbs play a crucial role in elevating the flavors of your Herb Roasted Veggie Couscous. Dried oregano and thyme not only add aromatic depth but also complement the sweetness of the roasted vegetables. I recommend using fresh herbs when possible, especially parsley for garnish, as they provide a bright finishing touch that enhances the overall flavor profile. If you're feeling adventurous, consider adding fresh basil or dill for a different twist that pairs wonderfully with the dish's heartiness.

When roasting the vegetables, take care not to overcrowd the baking sheet, as this can steam them instead of allowing for that desired caramelization. Roasting at 400°F (200°C) is ideal for achieving tender veggies with golden edges. Keep an eye on them after the 20-minute mark, stirring halfway to promote even roasting and prevent any burning. The perfect doneness will have a tender bite yet still maintain their structure.

Couscous Cooking Tips

Couscous is incredibly versatile, and its preparation is straightforward when you follow the right steps. The key is to let it absorb enough liquid; hence, a quick boil of the vegetable broth followed by off-heat resting is essential. Be sure to use a tight-fitting lid to trap the steam, ensuring the couscous expands fully. If you're short on time, quick-cooking couscous can replace traditional types, cutting down the overall meal prep to under 30 minutes.

For added depth, consider incorporating spices like cumin or paprika into the broth while cooking the couscous. This subtle flavor enhancement will marry beautifully with the roasted vegetables, creating an even more cohesive dish. Don't be afraid to experiment with flavored broths, such as mushroom or onion, to build layers of flavor beyond what's in the basic vegetable broth.

Storing and Serving

Storage is a breeze with Herb Roasted Veggie Couscous. If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to keep it moist. However, I suggest enjoying it fresh whenever possible to appreciate the textures of the roasted veggies fully.

If you're preparing this dish as a side for a larger meal, consider pairing it with grilled proteins such as chicken, fish, or tofu. It also works well for meal prep, allowing you to mix in additional ingredients like nuts or beans for protein, turning it into a hearty main dish. Remember, versatility is key in this recipe, so feel free to customize it with your favorite seasonal vegetables or even add dried fruits like raisins for sweetness!

Ingredients

Gather your ingredients for a delightful and nourishing Herb Roasted Veggie Couscous!

Ingredients

1 cup couscous
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, sliced
1 red onion, chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Mix the ingredients well and prepare to enjoy a delicious meal!

Instructions

Follow these simple steps to create your delicious Herb Roasted Veggie Couscous.

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the veggies

In a large bowl, combine the bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with oregano, thyme, salt, and pepper.

Roast the vegetables

Spread the veggies evenly on a baking sheet and roast in the oven for about 25 minutes, or until tender and lightly browned.

Cook the couscous

While the veggies 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 until the couscous absorbs all the liquid.

Combine and serve

Fluff the couscous with a fork and mix in the roasted vegetables. Squeeze lemon juice over the top and garnish with fresh parsley before serving.

Enjoy your flavorful Herb Roasted Veggie Couscous warm or at room temperature!

Pro Tips

For added protein, consider incorporating chickpeas or grilled chicken into the couscous mixture. Additionally, feel free to use any seasonal vegetables you have on hand for a personalized touch.

Dietary Modifications

This recipe can easily accommodate various dietary preferences. For a gluten-free option, swap couscous with quinoa or a gluten-free grain blend. Both alternatives cook similarly and absorb flavors well. Just remember to adjust the cooking time if you choose quinoa, which usually requires a little longer to get fluffy and tender.

If you're looking to reduce carbs, consider a cauliflower rice substitute. Simply roast riced cauliflower in the same manner as the veggies, reducing the oven time to about 15 minutes for a tender, yet low-carb base that captures the essence of the dish beautifully.

Creative Variations

Explore variations by changing up the vegetables according to the season. In the fall, butternut squash and Brussels sprouts shine, while spring might call for asparagus and snap peas. Adjust the roasting time to ensure that root vegetables are adequately tender and less dense or light green veggies remain vibrant and crisp.

You can also incorporate proteins directly into the dish, such as chickpeas or grilled shrimp. Add them in the last few minutes of roasting so they can absorb the herb flavors but not overcook. This creates a one-pot dish that's filling and nutritious, perfect for a busy weeknight.

Questions About Recipes

→ Can I use quinoa instead of couscous?

Absolutely! Quinoa is a great gluten-free option and would work well in this recipe.

→ How can I store leftovers?

Store leftover couscous in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I add other vegetables?

Yes! Feel free to include any vegetables you love or have available, such as broccoli or carrots.

→ Is this recipe suitable for meal prep?

Definitely! This dish can be made in advance and enjoyed over several days, making it perfect for meal prepping.