Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

When I first created this Herb Roasted Veggie Couscous, I wanted to evoke the flavors of summer in each bite. The combination of roasted vegetables, fragrant herbs, and fluffy couscous makes this dish not just a side, but a centerpiece. With a medley of seasonal veggies, it brings freshness and brightness to any meal, making it a staple in my kitchen. Whether served warm or cold, it adapts beautifully, and I have loved experimenting with different herbs to elevate this dish even further.

Created by

Delilah Spencer

Last updated on 2026-01-15T14:31:27.206Z

As I perfected the Herb Roasted Veggie Couscous, I learned that the key lies in roasting the vegetables until they are caramelized—this enhances their natural sweetness and depth. I often mix bell peppers, zucchini, and cherry tomatoes, but feel free to customize based on your preferences or what’s in season. The subtle crunch from the roasted veggies combined with the softness of the couscous creates a delightful textural contrast that I can’t get enough of.

Another tip I picked up is allowing the couscous to rest for a few minutes after cooking. This step lets it absorb more of the flavors from the broth and herbs, making each forkful burst with taste. This has become a reliable recipe for gatherings as it’s both simple and impressive, always leaving my guests wanting more!

        Why You'll Love This Recipe
        Vibrant colors and flavors that brighten any table
Easily customizable with your favorite seasonal vegetables
Nutritious and satisfying as a main or side dish

      

Mastering the Roasting Technique

Roasting vegetables is a fantastic way to enhance their natural sweetness and create depth of flavor. For this recipe, ensure your oven is preheated to 400°F (200°C) before placing the vegetables inside. This high heat helps achieve that lovely caramelization, giving the zucchini, bell pepper, and tomatoes a beautiful golden color and a slightly crispy texture on the edges. Keep an eye on them around the 20-minute mark; stir once to ensure even roasting.

To further elevate the roasted flavor, consider adding a splash of balsamic vinegar to the vegetables before roasting. This addition not only enhances the natural sweetness but also adds a tangy complexity that pairs well with the herbs. Remember to spread the vegetables in a single layer on the baking sheet to allow them to roast rather than steam; overcrowding can cause them to release moisture and prevent that delicious browning.

Couscous Cooking Secrets

Cooking couscous is quite straightforward, but timing is key for perfect texture. Once you remove the saucepan from heat after adding the couscous, cover it tightly and let it sit undisturbed for exactly 5 minutes. This allows the couscous to steam, plumping up beautifully. For an extra flavor boost, you can cook the couscous directly in the vegetable broth rather than water, as the broth infuses the grains with more flavor and richness.

If you find your couscous clumping together after cooking, try fluffing it with a fork for light, airy grains. For variety, consider substituting part of the couscous with quinoa or bulgur for different textures and additional nutritional benefits. Remember, using whole grain options will give you a nuttier flavor and a bit more chewiness, which can be a lovely contrast to the softness of the roasted vegetables.

Serving and Storage Tips

This Herb Roasted Veggie Couscous can be served both warm as a comforting side dish and chilled as a refreshing salad. If serving it as a salad, I recommend letting it sit at room temperature for about 30 minutes after preparation to allow the flavors to meld together fully. You can also top it with crumbled feta or a sprinkle of lemon juice for a zesty finish, enhancing the overall flavor profile.

For storage, keep any leftovers in an airtight container in the refrigerator for up to 3 days. If the couscous appears dry upon reheating, add a splash of broth or olive oil to restore moisture. For meal prep, this dish holds up well so you can make it in advance. Just be mindful not to mix the roasted vegetables in until you're ready to serve, ensuring they maintain their beautiful texture.

Ingredients

Gather the following ingredients to create this delicious Herb Roasted Veggie Couscous:

Ingredients

1 cup couscous
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Mix and match vegetables as desired for a unique taste every time!

Instructions

Follow these steps to create your Herb Roasted Veggie Couscous:

Roast the Vegetables

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

Cook the Couscous

In a 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 to absorb the broth.

Combine Everything

Fluff the couscous with a fork and add the roasted vegetables. Mix gently to combine, adjusting seasoning if necessary. Serve warm or allow to cool for a refreshing salad.

Serve this dish warm for a comforting meal or cold for a delightful salad!

Pro Tips

For extra flavor, consider adding a squeeze of lemon juice before serving, which brightens the dish wonderfully.

Ingredient Variations

One of the greatest aspects of this cheese-less dish is its adaptability to various seasonal vegetables. You can swap in asparagus, carrots, or even roasted butternut squash based on what's fresh and available. Additionally, consider adding chickpeas for a heartier meal, increasing the protein content and creating a satisfying texture contrast with the couscous and roasted veggies.

If you're looking for a boost of flavor and nutrition, tossing in some fresh spinach or arugula just after mixing in the roasted vegetables can provide a beautiful pop of color and an extra layer of taste. The greens will wilt slightly with the heat of the couscous while still maintaining some structure, adding both nutrition and a fresh taste.

Troubleshooting Tips

If your roasted veggies aren’t caramelizing as expected, it could be due to overcrowding the baking sheet. Opt for two trays if you're making a larger batch to allow air circulation around each piece. Additionally, be sure to check the oven temperature with an oven thermometer; sometimes the actual temperature can be different from what's displayed, leading to underdone or overly soft vegetables.

Another issue can arise if the couscous becomes gummy or mushy. This usually happens if too much liquid is added or if it’s overcooked. For future reference, always measure the couscous and liquid in a 1:2 ratio and stick to the resting time. If your couscous is not reaching your desired fluffiness, try using a fork to fluff it very gently before combining it with the vegetables.

Questions About Recipes

→ Can I use other grains instead of couscous?

Absolutely! Quinoa, bulgur, or farro would all work well in this recipe.

→ Is this dish vegan?

Yes, as long as you use vegetable broth, it's completely vegan.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this ahead of time?

Yes, prepare the vegetables and couscous ahead of time, and combine just before serving for the best texture.