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 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red onion, diced; 2 cups broccoli florets; 1 cup couscous; 1 1/4 cups vegetable broth; 2 tablespoons olive oil; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; Salt and pepper to taste; Juice of 1/2 lemon

Highlighted under: Global Flavors

I always find that herb roasted veggie couscous is my go-to dish for a quick and healthy meal. The fluffy couscous combined with the vibrant roasted veggies creates a symphony of flavors that brightens any dinner table. It’s so simple to prepare, yet the result feels gourmet. The aroma of herbs wafting through the kitchen while the veggies roast is just divine, making me even more excited to serve it. Whether for a weeknight meal or as a side for guests, this recipe never disappoints!

Created by

Freya Cooper

Last updated on 2026-01-15T12:52:11.691Z

When I first attempted making herb roasted veggie couscous, I was amazed at how easy it was to create such a flavorful dish. I learned that using fresh herbs makes a world of difference compared to dried ones. The moment you toss them together with the roasted vegetables, it transforms the entire meal into something fresh and delicious.

One of my favorite tips I discovered along the way is to drizzle a little extra lemon juice just before serving. It really brightens up the flavors of the couscous and makes the dish pop.

        Why You Will Love This Recipe
        A delightful combination of roasted vegetables and fluffy couscous
Versatile dish perfect as a main or a side
Fresh herbs elevate the flavor to new heights

      

Cooking Couscous Perfectly

Couscous may seem simple to prepare, but the technique can make a big difference in texture. When adding the couscous to boiling vegetable broth, it's essential to stir quickly to prevent clumping. After covering the pan, let it sit undisturbed for the full 5 minutes; this allows the couscous to steam properly and absorb the broth's flavor. Fluffing it gently with a fork afterward helps separate the grains, resulting in light and fluffy couscous that pairs perfectly with the roasted veggies.

If you're looking to infuse more flavor into the couscous, consider adding a pinch of saffron or a bay leaf during the boiling phase. These spices can deepen the taste profile without overpowering the dish. Alternatively, for a protein boost, mixing in some cooked chickpeas or lentils just before serving can elevate the dish, making it even more satisfying.

Roasting Techniques and Tips

Roasting vegetables at a high temperature, like 425°F, caramelizes their natural sugars, enhancing their flavor. For even cooking, try to cut the vegetables into uniform sizes. This helps them roast evenly, avoiding scenarios where some are perfectly tender while others remain firm. You can also rotate the baking sheet halfway through the roasting time; this promotes even browning and ensures all veggies are kissed by that delicious roasted flavor.

For added depth, tossing the vegetables with balsamic vinegar or a sprinkle of garlic before roasting can elevate the overall taste. If you prefer a bit of crunch, keep an eye on the broccoli and take it out a few minutes earlier; it should be tender but still have a firm bite. This way, the textures in your couscous dish remain varied and interesting.

Storage and Serving Suggestions

This herb roasted veggie couscous is incredibly versatile when it comes to storage. If you have leftovers, store them in an airtight container in the fridge for up to three days. You can reheat the dish in the microwave or on the stovetop with a splash of vegetable broth to revive its moisture. Adding a sprinkle of fresh herbs just before serving can refresh the dish and enhance its visual appeal.

For a unique twist, consider serving this dish chilled as a salad. After preparing the couscous and allowing it to cool, toss it with a handful of arugula, some crumbled feta, and a drizzle of olive oil. This makes it a perfect side dish for barbecues or potlucks. With endless variations, this recipe can adapt to any season or occasion.

Ingredients

Vegetables

1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, diced
2 cups broccoli florets

Couscous

1 cup couscous
1 1/4 cups vegetable broth
2 tablespoons olive oil

Herbs and Seasoning

1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Salt and pepper to taste
Juice of 1/2 lemon

Instructions

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss the diced bell pepper, zucchini, yellow squash, red onion, and broccoli florets in a bowl with olive oil, salt, pepper, and half of the chopped herbs. Spread them out on a baking sheet in a single layer and roast for 20 minutes until tender.

Prepare the Couscous

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.

Afterward, fluff it with a fork.

Combine and Serve

Once the vegetables are roasted, mix them gently with the couscous. Add the remaining fresh herbs and lemon juice. Toss everything together until well combined and serve warm.

Pro Tips

For added protein, consider mixing in chickpeas or grilled chicken. Adjust the vegetables based on your seasonal preference for a different twist each time you make this dish.

Ingredient Substitutions

If you’re unable to find certain vegetables, feel free to switch them with seasonal produce. Carrots, asparagus, or even eggplant can make great substitutes. It’s essential to keep the balance of flavors in mind; a sweeter vegetable, like carrots, might need a touch more salt to maintain the dish's overall taste. You can also use frozen vegetables if fresh options aren’t available; just adjust roasting time accordingly, reducing it by a few minutes since they're often pre-blanched.

For those with dietary restrictions, couscous can be swapped with quinoa or cauliflower rice to make it gluten-free or lower in carbs. Quinoa offers a nutty flavor and packs more protein, while cauliflower rice significantly reduces calories. Both alternatives will maintain the dish's integrity and flavor while catering to different diets.

Seasonal Variations

In the summer months, consider adding some diced tomatoes or grilled corn to the mix for a refreshing twist. These ingredients add moisture and sweetness, perfectly complementing the savory roasted vegetables. For a wintry version, incorporating root vegetables like sweet potatoes or parsnips provides earthiness, while a sprinkle of nutmeg can enhance the cozy flavors.

Couscous also pairs beautifully with a variety of proteins. In the cooler months, try serving it alongside roasted chicken thighs or as a bed for grilled salmon. This boosts nutrition and turns it into a heartier meal. Experimenting with spices, like cumin or smoked paprika, can give the dish an entirely new profile, making it suitable for different seasonal themes.

Questions About Recipes

→ Can I use other grains besides couscous?

Yes! Quinoa or bulgur work well as alternatives.

→ Is this recipe vegan?

Absolutely! All ingredients are plant-based.

→ How can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to three days.

→ Can I prepare this dish in advance?

Yes! You can roast the veggies and prepare the couscous a few hours ahead, then combine just before serving.