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: 1 cup couscous; 1 1/4 cups vegetable broth; 2 tablespoons olive oil; Salt to taste; 1 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 tablespoons fresh thyme leaves; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste

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I absolutely love making Herb Roasted Veggie Couscous for a quick and delicious meal. It's a dish that combines vibrant roasted vegetables with fluffy couscous, making it not just appealing but also packed with flavor. The best part is that it’s so easy to whip up, even on a busy weeknight. The aromatic herbs infuse each bite with freshness, making this dish a delightful choice for any table. Trust me, once you try it, you'll keep coming back for more!

Created by

Marigold Pearson

Last updated on 2026-01-21T22:45:36.831Z

During one of my culinary adventures, I discovered that the secret to elevating simple ingredients lies in roasting. I decided to test this with various veggies I had on hand and tossed them onto a baking sheet. The result was an aromatic blend that filled my kitchen with enticing scents. The caramelization brought out their natural sweetness, which, when paired with fluffy couscous, transformed a basic dish into something spectacular.

I love using a mix of seasonal vegetables for variety. Recently, I added zucchini and bell peppers for color and crunch, and I drizzled everything with olive oil and fresh herbs. The key is to roast the veggies just enough to toast them while keeping their vibrant flavors intact. It’s a fantastic, healthy option that’s perfect for a quick meal or when entertaining friends!

Why You'll Love This Recipe
A delightful blend of roasted veggies and spices
Quick to prepare, making it great for busy evenings
Versatile enough to serve as a main or side dish

Enhancing Flavor with Herbs

The use of fresh herbs in this Herb Roasted Veggie Couscous recipe elevates the dish by adding layers of flavor that dried herbs simply can’t match. Thyme, in particular, complements the roasted vegetables beautifully, offering a subtly earthy aroma that enhances the sweetness of the bell peppers and squash. Make sure to chop the parsley just before serving; its bright, fresh flavor adds a vibrant touch that contrasts wonderfully with the warm, roasted veggies.

For an extra flavor boost, consider incorporating other herbs such as basil or oregano. These can be mixed into the vegetable preparation or even sprinkled atop the finished couscous. The key is to balance the freshness of herbs with the richness of the roasted vegetables, allowing each bite to provide a delightful explosion of tastes.

Perfecting the Couscous

Couscous is incredibly versatile and easy to prepare, but timing is key to achieving a fluffy texture. When you simmer the vegetable broth, ensure it is at a rolling boil before adding the couscous. This step allows for proper hydration of the grains. After covering and removing from heat, let it sit undisturbed for the recommended 5 minutes. This resting period allows the couscous to absorb all the liquid and steam to perfection.

For those looking to add more character to their couscous, consider using flavored broths or even a sprinkle of citrus zest. Lemon juice or zest can brighten the dish, giving it a fresh finish that pairs nicely with the roasted vegetables. You can also swap the couscous for quinoa or bulgur wheat if you prefer, noting that cooking times may vary slightly.

Serving and Storage Suggestions

This Herb Roasted Veggie Couscous makes not only a great meal on its own but also a perfect side dish for grilled meats or fish. It can be served warm or at room temperature, so it's excellent for potlucks or gatherings. To dress it up for special occasions, drizzle a bit of balsamic glaze over the top just before serving, which adds an elegant touch and rich flavor.

If you have leftovers, storing them is simple! Keep the couscous and vegetables in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop with a splash of vegetable broth to bring back moisture. If you’re planning to make this ahead for meal prep, consider roasting the vegetables separately and then combining them with fresh couscous right before serving for the best texture.

Ingredients

For the Couscous

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

For the Roasted Vegetables

1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons fresh thyme leaves
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Preparation Steps

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, combine the diced bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat.

Roast the Vegetables

Spread the vegetables evenly on the baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

Cook the Couscous

While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Stir in the couscous and a pinch of salt. Cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Combine and Serve

Once the vegetables are roasted, add them to the cooked couscous. Drizzle with additional olive oil and sprinkle with fresh parsley. Toss gently to combine and serve warm.

Enjoy!

Pro Tips

For an extra flavor kick, add a squeeze of lemon juice before serving. You can also customize the veggies based on what's in season or your personal preference.

Troubleshooting Common Issues

If you find that your roasted vegetables are not caramelizing as desired, it might be due to overcrowding on the baking sheet. Make sure to spread them out in a single layer to allow the hot air to circulate around each piece, encouraging browning. Additionally, using parchment paper can help reduce sticking and promote even roasting, ensuring they come out perfectly tender every time.

For a veggie overload, consider adding seasonal vegetables such as asparagus in the spring or root vegetables in the winter. Just be mindful of varying cook times—some veggies may need a bit longer to roast. Checking the texture periodically towards the end of the cooking time is a good strategy to ensure all vegetables reach a tender, caramelized state.

Variations to Consider

Feel free to customize this dish based on your pantry items or dietary preferences. Swap the vegetable broth for chicken broth if you're not adhering to a vegetarian diet, and include protein sources like chickpeas or grilled chicken to make it more filling. You can also experiment with different spices during the roasting phase, such as smoked paprika or cumin, for a unique twist on flavor.

A fun flavor variation is to incorporate a dash of harissa paste or za'atar seasoning when roasting the vegetables. These spices can add a wonderful depth and complexity to the dish. Alternatively, for a Mediterranean touch, mix in crumbled feta cheese and olives after combining the vegetables with couscous for an extra layer of taste and texture.

Questions About Recipes

→ Can I use other grains instead of couscous?

Absolutely! Quinoa or bulgur work well as substitutions if you're looking for a gluten-free option.

→ How can I store leftovers?

Store the veggie couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove.

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan! Just ensure the vegetable broth is also vegan.

→ What other vegetables can I add?

Feel free to add any of your favorite vegetables like carrots, broccoli, or asparagus for variation!