This roasted vegetable couscous is a hearty, colorful, and flavorful side dish that’s perfect for any season. I love how the caramelized vegetables add sweetness and depth, while the fluffy couscous ties everything together into a dish that feels both comforting and vibrant.

Why You’ll Love This Recipe

I really enjoy this recipe because it’s so versatile. I can switch up the vegetables depending on what’s in season or what I already have at home. I also appreciate how it works as both a side dish and a light main course. The roasting process brings out incredible flavors, and when combined with fresh herbs, this couscous tastes fresh, wholesome, and satisfying. Plus, it’s budget-friendly and makes enough to serve a crowd or to pack away for easy lunches throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Roma tomatoes

• Zucchini

• Bell pepper

• Red onion

• Garlic cloves

• Olive oil

• Salt and pepper

• Couscous

• Vegetable broth

• Fresh parsley

Directions

1. I start by preheating the oven to 400ºF. Then I wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. I peel the garlic cloves but leave them whole.

2. I toss the chopped vegetables and garlic with olive oil, then spread them out on a baking sheet in a single layer. I sprinkle with salt and pepper.

3. I roast the vegetables for about 45 minutes, stirring a couple of times, until they’re soft and browned on the edges.

4. While the vegetables roast, I cook the couscous. I bring vegetable broth to a boil, add the couscous, cover, remove from heat, and let it sit for 10 minutes before fluffing with a fork.

5. When the vegetables are done, I finely chop the roasted garlic and roughly chop the parsley.

6. Finally, I combine the couscous, roasted vegetables, garlic, and parsley in a large bowl, season with extra salt and pepper if needed, and serve warm or chilled.

Servings and timing

This recipe makes about 8 servings, with each serving around 1 cup. Prep takes about 10 minutes, cooking takes 45 minutes, so the total time is roughly 55 minutes.

Variations

I like to swap in different vegetables depending on what’s available. Eggplant, mushrooms, broccoli, or yellow squash work beautifully. If I use root vegetables, I cut them smaller so they cook evenly. I sometimes use pearl couscous instead of traditional couscous for a slightly chewier texture. A drizzle of balsamic glaze or a spoonful of tzatziki on top makes it even more exciting.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. I enjoy it cold as a salad or reheat it in the microwave with a splash of water, then fluff it up with a fork to restore its texture.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare it in advance. The flavors deepen as it sits, so it tastes even better the next day.

What can I serve with roasted vegetable couscous?

I like pairing it with salmon patties, grilled chicken, or cauliflower steaks. It’s also great with hummus or pita for a vegetarian option.

Can I grill the vegetables instead of roasting them?

Absolutely. When it’s too hot to turn on the oven, I grill the vegetables for that same smoky, caramelized flavor.

How do I keep couscous from getting mushy?

I follow the package instructions carefully since different types of couscous may need different cooking times. Fluffing with a fork right after cooking helps prevent clumping.

Can I freeze roasted vegetable couscous?

Yes, but I prefer to freeze the vegetables and couscous separately for the best texture. When reheated, the couscous may need a splash of broth or water to revive it.

Conclusion

This roasted vegetable couscous is one of my favorite go-to sides because it’s easy, colorful, and full of flavor. I love that I can make it ahead, switch up the veggies, and serve it either warm or cold. It’s a dish that’s both budget-friendly and crowd-pleasing, perfect for any day of the week.