Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups diced bell peppers; 1 cup chopped zucchini; 1 cup cherry tomatoes, halved; 1 medium red onion, sliced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup couscous; 1 ½ cups vegetable broth or water; 2 tablespoons chopped fresh parsley; Juice of ½ lemon

Highlighted under: Exotic Inspirations Co.

I love making Herb Roasted Veggie Couscous because it's a delicious and vibrant dish that brings together the flavors of roasted vegetables and fluffy couscous. This recipe is incredibly easy to whip up yet feels special enough for gatherings or weeknight dinners. The medley of herbs, combined with the earthy sweetness of roasted vegetables, creates a delightful experience for the palate. In just a short time, you can create a colorful and nutritious meal that's not only satisfying but also packed with flavor.

Created by

Adeline Morris

Last updated on 2026-01-15T16:22:31.310Z

When I first made Herb Roasted Veggie Couscous, I wanted to create a dish that was not only healthy but also bursting with flavor. I discovered that roasting the vegetables really intensifies their natural sweetness and adds a lovely depth to the dish. Each bite is filled with the herbaceous aroma that complements the couscous beautifully.

One of the best tips I've found is to let the couscous sit covered for a few minutes after cooking. This allows it to fluff up perfectly and absorb any remaining moisture. I also love experimenting with different veggies depending on the season, making this a versatile recipe suitable for year-round enjoyment!

Why You'll Love This Recipe
Colorful and nutritious with a variety of vegetables
Herb-infused flavors that brighten up the dish
Quick and easy to prepare, perfect for busy weeknights

Perfecting Your Roasted Vegetables

Getting the roasted vegetables just right is key to this dish. Ensure you cut your bell peppers and zucchini into uniform pieces so they cook evenly. A tip I’ve found useful is to maximize the surface area of the veggies by spreading them out in a single layer on the baking sheet. This not only helps them roast better without steaming but also allows for those wonderful caramelized edges that add depth to the flavor.

When seasoning your vegetables, don’t be afraid to adjust the salt and pepper according to your taste. The fresh herbs will bring in a vibrant flavor, but it’s the salt that enhances the natural sweetness of the roasted veggies. After about 15 minutes in the oven, give them a quick stir to promote even roasting and to ensure they caramelize nicely on all sides.

Mastering Couscous Cooking

Cooking couscous might seem straightforward, but there are subtle techniques that make a difference. When boiling the vegetable broth, use a pot with a lid to bring it to a rapid boil. Once you add the couscous, remove it from the heat immediately and cover it. This off-heat method helps prevent overcooking, which can lead to a mushy texture. Letting it sit for five minutes ensures each grain is fluffy and separated, retaining that perfect bite.

For added flavor, consider infusing the broth with aromatics like garlic or bay leaves while it heats up. This will create a more complex base for the couscous. If you want to incorporate a different flavor profile, try substituting half of the vegetable broth with orange juice or coconut milk for a unique twist.

Serving Suggestions and Variations

This Herb Roasted Veggie Couscous can be customized to suit any season or personal preference. Try adding other roasted vegetables such as asparagus, carrots, or sweet potatoes for added color and nutrients. You can also incorporate protein by tossing in chickpeas or grilled chicken, making it a heartier meal. For an extra touch, sprinkle some crumbled feta or goat cheese on top before serving for a creamy contrast to the crisp veggies.

If you’re preparing this dish in advance, store the couscous and vegetables separately in airtight containers in the refrigerator. This way, they can stay fresher and maintain their textures longer. When you’re ready to serve, simply reheat the vegetables in the oven or skillet until warm, and then mix them into the couscous. This dish can also be served cold as a refreshing salad—just allow it to cool completely after cooking.

Ingredients

For the Roasted Veggies

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

For the Couscous

1 cup couscous
1 ½ cups vegetable broth or water
2 tablespoons chopped fresh parsley
Juice of ½ lemon

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, toss together the diced bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, oregano, thyme, salt, and pepper.

Roast the Vegetables

Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Couscous

In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and stir in the chopped parsley and lemon juice.

Combine and Serve

Once the vegetables are done roasting, mix them into the couscous. Serve warm and enjoy!

Pro Tips

For added richness, you can sprinkle some feta cheese on top before serving. Feel free to customize the veggies based on what you have on hand, and don't shy away from trying different herbs to suit your taste!

Ingredient Insight

The choice of herbs can truly elevate the Herb Roasted Veggie Couscous. While I've chosen dried oregano and thyme, feel free to experiment with herbs like rosemary or basil. Fresh herbs will impart a more vibrant flavor, so if you have them on hand, definitely opt to use them. Remember, dried herbs are more potent, so adjust accordingly if substituting in fresh ones.

Bell peppers not only add a beautiful color but also offer a sweet, crunchy texture when roasted. If you prefer a bit of heat, consider using a mix of sweet and spicy peppers, such as jalapeños or Anaheim peppers, to suit your taste. Moreover, if any of the vegetables are not available, feel free to substitute with other seasonal veggies, such as eggplant or snap peas.

Troubleshooting Common Issues

If your roasted vegetables aren't browning as expected, check your oven temperature with an oven thermometer. Sometimes, ovens can run cooler than indicated, which prevents the caramelization needed for that sweet, rich flavor. Make sure to preheat adequately before placing the vegetables inside, and use a lightweight baking sheet to ensure proper heat conduction.

In the rare case your couscous turns out clumpy or sticky, it may have absorbed too much liquid or been overcooked. If this happens, try fluffing it with a fork and adding a splash of olive oil to help separate the grains. For future attempts, monitor cooking time closely and keep the couscous covered right after adding it to the broth.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the roasted vegetables and couscous ahead of time. Just combine them before serving or reheat in the oven.

→ What type of couscous is best for this recipe?

I recommend using regular or whole wheat couscous, but you can also try Israeli couscous for a chewier texture.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, chickpeas, or tofu are excellent options to make this a more filling meal.

→ What other vegetables work well for roasting?

Carrots, broccoli, and sweet potatoes also roast beautifully and can add a delicious variety to your couscous.