Roasted Vegetable Couscous

There are some dishes that just instantly transport you to a place of comfort and vibrant health, and for my family and me, this Roasted Vegetable Couscous is unequivocally one of them. I first whipped it up on a whim, looking for a way to use a bounty of colourful vegetables from our local market and craving something satisfying yet light. The aroma that filled the kitchen as the vegetables caramelized in the oven was intoxicating – sweet peppers, earthy zucchini, pungent red onion, all mingling with fragrant herbs. When I tossed the tender, jewel-toned roasted veggies with the fluffy couscous and a zesty lemon-herb dressing, it was love at first bite. My kids, who can sometimes be picky about vegetables, devoured their plates, enchanted by the colours and the slightly sweet, savoury flavours. My partner declared it a new weeknight staple, and I couldn’t agree more. It’s become our go-to for a quick, nutritious meal that feels both wholesome and a little bit gourmet. It’s incredibly versatile, perfect warm for dinner or cold for lunch the next day, and it always leaves us feeling nourished and happy. This isn’t just a recipe; it’s a celebration of simple, fresh ingredients coming together in the most delightful way.

Ingredients

• For the Roasted Vegetables:
  • 1 large red bell pepper: Cored, seeded, and cut into 1-inch pieces (adds sweetness and vibrant colour).
  • 1 large yellow or orange bell pepper: Cored, seeded, and cut into 1-inch pieces (provides a milder sweetness and more colour).
  • 1 medium zucchini: Trimmed and cut into 1-inch pieces (offers a tender, slightly earthy flavour).
  • 1 medium yellow squash: Trimmed and cut into 1-inch pieces (similar to zucchini, adds to the medley).
  • 1 medium red onion: Peeled and cut into 1-inch wedges (imparts a sweet, pungent flavour when roasted).
  • 1 cup cherry or grape tomatoes: Left whole or halved if large (burst with juicy sweetness when roasted).
  • 1 cup broccoli florets: Cut into bite-sized pieces (adds a lovely green and slight bitterness that balances sweetness).
  • 3 tablespoons extra virgin olive oil: Good quality, for roasting and flavour.
  • 1 teaspoon dried oregano: For a classic Mediterranean aroma.
  • 1/2 teaspoon dried thyme: Adds an earthy, slightly floral note.
  • 1/2 teaspoon salt (or to taste): Enhances all the flavours.
  • 1/4 teaspoon black pepper (or to taste): For a touch of warmth.
• For the Couscous:
  • 1 ½ cups dry pearl (Israeli) couscous or regular couscous: Pearl couscous offers a chewier texture; regular is fluffier.
  • 1 ¾ cups vegetable broth or water: For cooking the couscous, broth adds more flavour.
  • 1 tablespoon olive oil: To toast the couscous if using pearl couscous, or to add to regular couscous for flavour.
  • Pinch of salt: To season the couscous.
• For the Lemon-Herb Dressing:
  • 1/4 cup extra virgin olive oil: The base of our vibrant dressing.
  • Juice of 1 large lemon (about 3-4 tablespoons): For brightness and tang.
  • 1 clove garlic, minced: Adds a pungent kick.
  • 1 tablespoon chopped fresh parsley: For freshness and colour.
  • 1 tablespoon chopped fresh mint (optional): Adds a delightful cooling note.
  • 1/2 teaspoon Dijon mustard (optional): Helps emulsify the dressing and adds a subtle tang.
  • Salt and freshly ground black pepper to taste: To balance the dressing.
• Optional Garnishes:
  • 1/4 cup crumbled feta cheese: For a salty, creamy counterpoint.
  • 2 tablespoons toasted pine nuts or slivered almonds: For a delightful crunch.
  • Fresh basil leaves, chiffonade: For an extra layer of aromatic freshness.

Instructions

1. Preheat and Prepare for Roasting:
   Preheat your oven to 400°F (200°C). Line a large baking sheet (or two, if necessary, to avoid overcrowding) with parchment paper for easy cleanup. Overcrowding will steam the vegetables instead of roasting them, so give them space!
2. Roast the Vegetables:
   In a large bowl, combine the chopped red bell pepper, yellow/orange bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and broccoli florets. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss everything together thoroughly to ensure the vegetables are evenly coated.
   Spread the seasoned vegetables in a single layer on the prepared baking sheet(s).
   Roast for 25-35 minutes, flipping them halfway through, until they are tender-crisp and nicely caramelized with slightly browned edges. The exact time will depend on your oven and the size of your vegetable pieces. You’re looking for that perfect balance of tenderness and flavourful char.
3. Cook the Couscous:
   While the vegetables are roasting, prepare the couscous according to package directions.
   • For Pearl (Israeli) Couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until it turns a light golden brown and smells nutty. Carefully pour in the vegetable broth or water and add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
   • For Regular Couscous: Bring the vegetable broth or water (with a pinch of salt and 1 tablespoon of olive oil, if desired) to a boil in a medium saucepan. Once boiling, remove from heat, stir in the regular couscous, cover, and let it stand for 5-7 minutes, or until all the liquid is absorbed. Fluff with a fork.
4. Prepare the Lemon-Herb Dressing:
   While the couscous is cooking and vegetables are roasting, whisk together all the dressing ingredients in a small bowl: 1/4 cup extra virgin olive oil, lemon juice, minced garlic, chopped fresh parsley, chopped fresh mint (if using), and Dijon mustard (if using). Season with salt and pepper to taste. Adjust lemon juice or seasoning as needed. The dressing should be bright and flavourful.
5. Combine and Serve:
   Once the couscous is cooked and fluffed, transfer it to a large serving bowl.
   When the vegetables are perfectly roasted, remove them from the oven and add them to the bowl with the couscous.
   Pour the prepared lemon-herb dressing over the warm couscous and vegetables. Gently toss everything together until well combined and the dressing is evenly distributed. Taste and adjust seasoning if necessary (you might want a little more salt, pepper, or lemon juice).
6. Garnish and Enjoy:
   Serve the Roasted Vegetable Couscous warm or at room temperature. If desired, garnish with crumbled feta cheese, toasted pine nuts or slivered almonds, and fresh basil chiffonade just before serving. This adds wonderful textural and flavour contrasts.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving (approximate): 380-450 calories (This can vary based on exact vegetable quantities and amount of oil/feta used).
• High in Fiber: Rich in dietary fiber from the whole grains in couscous (especially if using whole wheat) and the abundance of vegetables, promoting digestive health and satiety.
• Packed with Vitamins: A good source of Vitamin C (from bell peppers, tomatoes, broccoli), Vitamin A (from bell peppers), and various B vitamins, crucial for immune function and energy metabolism.
• Source of Healthy Fats: Primarily from extra virgin olive oil, which contains monounsaturated fats beneficial for heart health.
• Plant-Based Goodness: Offers a decent amount of plant-based protein, especially when combined with optional chickpeas or nuts, and is naturally low in saturated fat.
• Rich in Antioxidants: The colourful array of vegetables provides a wide spectrum of antioxidants that help combat oxidative stress in the body.

Preparation Time

• Active Preparation Time: Approximately 20-25 minutes (This includes chopping vegetables and preparing the dressing).
• Cooking Time: Approximately 25-35 minutes for roasting vegetables, plus 10-15 minutes for cooking couscous.
• Total Time: Approximately 45-60 minutes from start to finish, making it a relatively quick and efficient meal for a weeknight or a relaxed weekend.

How to Serve

This Roasted Vegetable Couscous is wonderfully versatile and can be served in numerous delightful ways:

• As a Standalone Vegetarian Main Course:
  • Serve warm in individual bowls, perhaps with an extra drizzle of olive oil or a sprinkle of fresh herbs.
  • It’s hearty enough on its own for a satisfying lunch or light dinner.
• As a Vibrant Side Dish:
  • Pair it with grilled or roasted proteins:
    • Grilled chicken breast or thighs
    • Pan-seared salmon or cod
    • Grilled halloumi cheese for a vegetarian option
    • Lamb koftas or kebabs
  • It beautifully complements Mediterranean or Middle Eastern-inspired meals.
• For Meal Prep Lunches:
  • Portion into individual containers. It holds up well in the refrigerator and is delicious cold or gently reheated.
  • Consider keeping the dressing separate if prepping for several days and add just before eating to maintain optimal texture, though it’s also fine mixed.
• In a Buddha Bowl or Grain Bowl:
  • Use the roasted vegetable couscous as a base.
  • Add other components like:
    • A scoop of hummus
    • Sliced avocado
    • A handful of chickpeas or lentils for extra protein
    • Pickled red onions
• Potluck or Gathering Star:
  • This dish is a crowd-pleaser and travels well. Serve it at room temperature.
  • Its vibrant colours make it an attractive addition to any buffet table.
• With Additional Toppings for Customization:
  • Set out small bowls of:
    • Crumbled feta or goat cheese
    • Toasted nuts (pine nuts, almonds, walnuts)
    • Fresh herbs (parsley, mint, dill, basil)
    • A dollop of plain yogurt or tzatziki
    • A squeeze of fresh lemon wedges
    • Olives (Kalamata or green)
    • Sun-dried tomatoes (oil-packed, drained and chopped)

Additional Tips

1. Vary Your Vegetables: Don’t feel limited by the vegetables listed! Asparagus, eggplant, mushrooms, carrots, or sweet potatoes would also be delicious. Adjust roasting times accordingly based on the density of the vegetables. The key is a colourful medley.
2. Herb Power: While dried herbs are convenient for roasting, incorporating fresh herbs into the dressing or as a final garnish (like parsley, mint, basil, or dill) significantly brightens the dish.
3. Couscous Choices: Pearl (Israeli) couscous has a larger, chewier texture that many prefer in salads. Regular couscous is smaller and fluffier. Whole wheat versions of either will boost the fiber content. Quinoa or farro can also be substituted for a gluten-free or different grain option.
4. Don’t Crowd the Pan: This is crucial for roasting vegetables. If the vegetables are too close together, they will steam instead of caramelizing, resulting in a softer, less flavourful outcome. Use two baking sheets if necessary.
5. Spice it Up: For a bit of heat, add a pinch of red pepper flakes to the vegetables before roasting, or incorporate a little harissa paste or a dash of cayenne pepper into the dressing.
6. Boost the Protein: To make this an even heartier main meal, add a can of rinsed and drained chickpeas or lentils along with the vegetables during the last 10 minutes of roasting, or simply toss them in with the couscous. Grilled halloumi, chicken, or fish also pair wonderfully.
7. Make-Ahead Magic: You can roast the vegetables and cook the couscous a day in advance. Store them separately in the refrigerator. Prepare the dressing and store it separately as well. When ready to serve, gently combine and let it sit at room temperature for about 30 minutes, or warm slightly if preferred.
8. Dressing Customization: Feel free to play with the dressing. A balsamic vinaigrette would offer a different flavour profile. A tahini-lemon dressing would add creaminess and a nutty flavour, especially good if you’re making it vegan (and omitting feta).

FAQ Section

Q1: Can I make this Roasted Vegetable Couscous recipe vegan?
A: Absolutely! The base recipe is almost entirely vegan. Simply omit the optional feta cheese garnish, or substitute it with a vegan feta alternative or a sprinkle of nutritional yeast for a cheesy flavour. Ensure your vegetable broth is vegan-certified if you are using it.

Q2: Is this recipe gluten-free?
A: Couscous is made from wheat, so it is not gluten-free. However, you can easily make this dish gluten-free by substituting the couscous with a gluten-free grain like quinoa, millet, or even brown rice. Cook the chosen grain according to its package directions and proceed with the recipe as written.

Q3: How long will leftovers last in the refrigerator?
A: Leftover Roasted Vegetable Couscous can be stored in an airtight container in the refrigerator for 3-4 days. It’s delicious eaten cold, at room temperature, or gently reheated. If reheating, you might want to add a fresh squeeze of lemon juice or a touch more olive oil to liven it up.

Q4: Can I use frozen vegetables for roasting?
A: While fresh vegetables are highly recommended for the best texture and flavour, you can use frozen vegetables in a pinch. Do not thaw them before roasting. Spread them in a single layer on the baking sheet and be aware that they may release more moisture, so they might not get as caramelized as fresh vegetables. You may also need to extend the roasting time slightly.

Q5: My couscous sometimes turns out clumpy. Any tips?
A: For regular couscous, the key is to use the correct liquid-to-couscous ratio (usually 1:1 or slightly more liquid) and to let it steam off the heat, covered, without stirring until all liquid is absorbed. Then, fluff gently with a fork. For pearl couscous, toasting it in a little oil before adding liquid can help prevent clumping and adds flavour. Ensure you don’t overcook it.

Q6: What are the best types of vegetables to use for roasting in this dish?
A: The beauty of this recipe is its versatility! Bell peppers (any colour), zucchini, yellow squash, red onions, cherry tomatoes, and broccoli are classics. However, eggplant, mushrooms (cremini or Portobello), carrots, parsnips, sweet potatoes, Brussels sprouts, and cauliflower also roast beautifully and would be excellent additions or substitutions. Aim for a mix of colours and textures.

Q7: Can I add beans or other legumes to this recipe?
A: Yes, definitely! Adding rinsed and drained chickpeas (garbanzo beans) or lentils is a fantastic way to boost the protein and fiber content, making the dish even more substantial. You can toss them with the vegetables during the last 10-15 minutes of roasting or simply mix them in with the couscous and roasted veggies.

Q8: Is this Roasted Vegetable Couscous suitable for meal prepping?
A: Yes, it’s excellent for meal prepping! You can prepare a large batch on the weekend. Store the couscous and roasted vegetable mixture in individual containers. The dressing can be stored separately and added just before serving, or you can mix it all together. It holds up well and tastes great for several days, making it perfect for work or school lunches.

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