Herb Roasted Vegetable Couscous

Name: Herb Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 cup diced bell peppers; 1 cup diced zucchini; 1 cup diced carrots; 1/2 cup red onion, sliced; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Wholesome Healthy Meals Collection

I absolutely love preparing Herb Roasted Vegetable Couscous for my family gatherings. This vibrant dish brings together the earthy flavors of roasted vegetables and the light, fluffy texture of couscous. What I enjoy the most is how wonderfully the herbs infuse the dish, creating a delightful aroma that fills the kitchen. It’s also a versatile recipe that pairs beautifully with almost any main course, making it my go-to choice for dinner parties or casual weeknight meals.

Created by

Juliet Ashford

Last updated on 2026-01-15T14:42:37.189Z

When I first made Herb Roasted Vegetable Couscous, I was amazed at how the simple ingredients transformed into something so flavorful. I roasted a mix of seasonal vegetables, such as bell peppers, zucchini, and carrots, each bringing its unique taste to the table. The key was tossing them in olive oil and herbs before roasting, which deepened the flavors beautifully.

One important tip I discovered is to let the vegetables cool slightly after roasting before mixing them with the couscous. This allows the couscous to absorb the delicious juices from the veggies, resulting in every bite being a burst of flavor. Trust me, it's worth the extra step!

        Why You'll Love This Recipe
        A colorful medley of vegetables that appeals to the eyes and palate
Light and fluffy couscous that makes for a perfect side dish or main meal
Fresh herbs elevate the flavor profile, making every bite memorable

      

The Role of Herbs in Flavoring

Fresh herbs are crucial in elevating the taste of Herb Roasted Vegetable Couscous. In this recipe, dried oregano and thyme are used for their earthy, aromatic qualities. If you have fresh herbs on hand, feel free to substitute one tablespoon of each. This adjustment will not only enhance the flavor but also add vibrant color to your dish. Make sure to chop the herbs finely to release their essential oils, allowing them to infuse more readily into the vegetables and couscous.

When tossing your vegetables with olive oil and herbs, ensure an even distribution for consistent flavor. I recommend using your hands to massage the oil and herbs into the veggies; this technique helps to thoroughly coat each piece, resulting in a beautifully seasoned final product. Keep an eye on the roasting vegetables, checking them around the 20-minute mark for doneness, ensuring they don't overcook and turn mushy.

Couscous Cooking Techniques

Cooking couscous properly is key to achieving that light and fluffy texture that complements the roasted vegetables. When adding couscous to the boiling vegetable broth, remember to stir it well and cover it promptly. This helps to trap the steam, allowing the couscous to puff up evenly. If you leave it uncovered, moisture will escape, resulting in clumpy or undercooked couscous.

For a more flavorful base, consider toasting the couscous in a dry pan for a few minutes before boiling the broth. This will add a nutty depth that enhances the overall flavor profile of the dish. Adjusting the liquid ratio slightly, like using a bit less broth for firmer couscous, may appeal to those who prefer a little more bite.

Ingredients

Here’s what you’ll need to create this delicious Herb Roasted Vegetable Couscous:

Ingredients

1 cup couscous
2 cups vegetable broth
1 cup diced bell peppers
1 cup diced zucchini
1 cup diced carrots
1/2 cup red onion, sliced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

These ingredients come together to create a flavorful dish bursting with fresh tastes!

Instructions

Follow these straightforward steps to prepare your Herb Roasted Vegetable Couscous:

Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Vegetables

In a large bowl, combine the diced bell peppers, zucchini, carrots, and red onion. Drizzle with olive oil, and sprinkle with dried oregano, thyme, salt, and pepper. Toss well to coat.

Roast the Vegetables

Spread the vegetables out on the prepared baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.

Cook the Couscous

While the vegetables are roasting, bring the vegetable broth to a boil. Add the couscous, stir, and cover. Remove from heat and let it sit for about 5 minutes until the couscous absorbs the broth.

Combine and Serve

Fluff the couscous with a fork, and gently fold in the roasted vegetables. Adjust seasoning if necessary, and garnish with chopped fresh parsley before serving.

Delicious and easy to make, this Herb Roasted Vegetable Couscous pairs wonderfully with any protein!

Pro Tips

Feel free to use any seasonal vegetables you have on hand, and don’t hesitate to experiment with different herbs to find your favorite combination!

Serving Suggestions

Herb Roasted Vegetable Couscous is incredibly versatile and pairs well with a variety of proteins. For a complete meal, consider serving it alongside grilled chicken or fish, or even a hearty chickpea salad for a vegetarian option. The lightness of couscous balances deliciously rich main courses, making it an ideal accompaniment for dinner parties.

If you're looking for a creative twist, try incorporating feta cheese or toasted nuts, like almonds or pine nuts, into the finished dish. The cheese adds a creamy texture, while the nuts contribute a satisfying crunch. Garnishing with lemon zest can also brighten up the flavors even more, enhancing the dish's freshness.

Make-Ahead and Storage Tips

This dish can easily be prepared ahead of time, making it a fantastic option for busy weeknights or meal prepping. After roasting the vegetables, you can store them separately in an airtight container in the refrigerator for up to three days. When you're ready to serve, just reheat them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

Couscous can also be made in advance, but if you choose to do this, store it separately from the vegetables to prevent it from becoming soggy. You can reheat couscous in the microwave with a splash of broth to restore its texture. Enjoy this dish warm, but it also works as a delicious cold salad for picnics or lunchboxes!

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can roast the vegetables and prepare the couscous in advance. Just combine them right before serving.

→ What can I serve with Herb Roasted Vegetable Couscous?

This dish pairs beautifully with grilled chicken, fish, or as a light vegetarian option on its own.

→ Can I use other types of grains instead of couscous?

Absolutely! Quinoa, bulgur, or farro would all make excellent substitutes for couscous in this recipe.

→ How long will leftovers last?

Leftover couscous will keep in an airtight container in the fridge for up to 3 days. Just reheat before serving.