Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 zucchini, diced; 1 bell pepper, diced; 1 red onion, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Smart Cooking

I absolutely adore this Herb Roasted Veggie Couscous. The combination of fresh herbs and roasted vegetables creates a vibrant dish that’s both satisfying and delicious. Each bite bursts with flavor, making it a perfect side or main dish. I've experimented with different vegetables and spices, and I can confidently say that the versatility of this recipe means you can tailor it to your liking. It's a great way to enjoy seasonal produce, and the couscous soaks up all the delicious herb-infused juices beautifully.

Created by

Isla Weatherford

Last updated on 2026-01-21T21:29:34.432Z

When I first made this Herb Roasted Veggie Couscous, I knew I had stumbled upon something special. The way the vegetables caramelize in the oven adds an incredible depth of flavor that pairs perfectly with the light and fluffy couscous. By using seasonal vegetables, I've found that the dish not only tastes fresher but also showcases the vibrant colors of nature on your plate.

I like to elevate the dish by mixing the couscous with fresh herbs just before serving. This simple addition brings out an aromatic freshness that complements the roasted veggies. Trust me—this small step transforms the dish into something extraordinary!

        Why You'll Love This Recipe
        Delicious harmony of roasted vegetables and fluffy couscous
Easily customizable with your favorite seasonal veggies
Herb-infused flavor that brightens up any meal

      

The Role of Herbs

Herbs play a crucial role in this Herb Roasted Veggie Couscous, elevating the flavors of the dish significantly. Fresh herbs like parsley can be used for garnish, adding a burst of color and a vibrant taste. If you have herbs growing in your garden, feel free to experiment with basil, tarragon, or chives. Each of these herbs offers a unique flavor profile that can change the dish's overall experience.

Using dried oregano and thyme in the vegetable roasting process provides depth while the vegetables caramelize, allowing their natural sugars to develop. Make sure to toss the veggies with the herbs thoroughly so that every piece is coated, enhancing each bite with balanced flavor.

Customizing Your Veggies

One of the best aspects of this recipe is its flexibility regarding vegetables. If zucchini or bell peppers aren't your favorites, asparagus, broccoli, or even sweet potatoes work wonderfully. Just remember to cut them into uniform pieces to ensure even cooking. For heartier vegetables like carrots, consider parboiling them for a few minutes first to ensure they roast tenderly within the same timeframe as your other veggies.

You can also easily adapt the spice mix to suit your taste. If you prefer a bit of heat, adding crushed red pepper flakes into the mix could provide a delightful kick. Alternatively, incorporating a teaspoon of smoked paprika can introduce a lovely depth of flavor without overpowering the dish's overall freshness.

Storage and Make-Ahead Tips

If you want to prepare this dish in advance, both the roasted veggies and the couscous can be stored separately in airtight containers in the fridge for up to three days. When ready to serve, I recommend reheating the veggies on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, which helps maintain their texture and flavor.

For a quicker meal prep, consider making an extra batch of couscous and storing it for future use. It can be a fantastic base for salads or served as a side dish throughout the week, simply requiring a light drizzle of olive oil or a squeeze of lemon to bring it back to life.

Ingredients

For the Couscous

1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste

For the Vegetables

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

For Garnish

Fresh parsley, chopped
Lemon wedges

Instructions

Preparation Steps

Roast the Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, combine the diced zucchini, bell pepper, onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with dried oregano, thyme, salt, and pepper, and toss to coat evenly. Spread the vegetables on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.

Cook the Couscous

In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous and remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork. Add olive oil, salt, and pepper to taste.

Combine and Serve

Once the vegetables are roasted, add them to the cooked couscous and mix gently. Adjust the seasoning if necessary. Serve warm, garnished with fresh parsley and lemon wedges.

Pro Tips

Feel free to use any vegetables you have on hand, such as carrots or butternut squash. For a protein boost, add chickpeas or grilled chicken. If you prefer a spicier kick, consider adding red pepper flakes to the vegetable mix.

Serving Suggestions

To enhance your Herb Roasted Veggie Couscous when serving, try pairing it with a protein source such as grilled chicken, fish, or chickpeas for a complete meal. The light and fluffy couscous, combined with the vibrant vegetables, can act as a perfect counterbalance to heavier proteins. Consider adding some feta cheese or toasted nuts on top for an extra layer of flavor and texture.

This dish also makes a delightful base for a Mediterranean-style bowl. Layer it with your choice of protein, a dollop of hummus, and some olives, creating a nutritious and visually appealing meal that feels satisfying without being overbearing.

Flavor Enhancements

For a zesty twist, consider drizzling the couscous with a homemade vinaigrette or citrus dressing just before serving. A mixture of olive oil, lemon juice, and a hint of Dijon mustard can add another dimension of flavor, making the dish even more refreshing. Additionally, a sprinkle of toasted nuts, like slivered almonds or pine nuts, can provide a delightful crunch.

If you want to bring an aromatic element into your meal, try finishing it with a few finely grated lemon zest or a splash of balsamic glaze. This can elevate the dish further, combining all the flavors beautifully and making it an impressive addition to your dining table.

Troubleshooting Common Issues

When roasting vegetables, if you find they stick to the baking sheet, consider lining it with parchment paper or using a non-stick spray for easier cleanup. Sticking is often a sign that the veggies haven’t been coated well enough in oil or that they need a stir halfway through roasting to ensure even caramelization.

If the couscous ends up too clumpy, remember to fluff it gently with a fork as soon as it’s done cooking, rather than using a spoon which can mash it together. If you find you've added too much salt while adjusting the seasoning, adding a little more cooked, unsalted couscous can help balance the flavors back.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the roasted vegetables and couscous separately ahead of time. Combine them just before serving for the best texture.

→ What can I substitute for couscous?

Quinoa or rice can be great alternatives if you're looking for gluten-free options.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I freeze this dish?

While it's best enjoyed fresh, you can freeze the roasted vegetables on their own. The couscous does not freeze well.