Roasted Vegetable Couscous
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
495 kcal
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Cuisine
Mediterranean
Roasted Vegetable Couscous
Description
This recipe starts by gently toasting pearl couscous in olive oil before cooking it in vegetable broth, which enhances its nutty flavor and gives it a tender but slightly chewy texture. Meanwhile, an array of vegetables including broccoli florets, zucchini slices, red onion, carrots, and cherry tomatoes are tossed with olive oil and a blend of herbs like rosemary and thyme, plus smoked paprika for smoky depth. These veggies roast in the oven until caramelized and tender.
The roasted garlic cloves are mashed and stirred into the couscous, infusing it with mellow garlic flavor. The cooked vegetables are then combined with the couscous, integrating the roasted flavors throughout the dish. Fresh parsley and a sprinkle of crushed red pepper flakes add brightness and subtle heat when serving.
Roasted Vegetable Couscous works well as a standalone vegetarian entrée or as a flavorful side dish to grilled proteins. The combination brings together warm, earthy, herbal, and lightly smoky notes with the varying textures of soft roasted vegetables and chewy couscous.
To maximize flavor, ensure vegetables are cut to similar sizes for even roasting, toast the couscous briefly before cooking, and optionally broil the vegetables near the end of roasting for extra caramelization. You can also vary the vegetables based on availability while maintaining similar cooking times.
Ingredients
- 3 tablespoons olive oil divided
- 2 cups pearl couscous uncooked, aka Israeli couscous
- 2 cups vegetable broth
- 4 garlic whole cloves
- 2 cups broccoli florets
- 2 zucchini halved lengthwise and sliced
- 1 large red onion
- 2 carrot sliced
- 1 cup cherry tomato whole
- 2 teaspoons rosemary minced
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- ½ cup parsley chopped, fresh
- lemon garnish, wedges
- crushed red pepper garnish
Instructions
- In a medium pot over medium-high heat, add one tablespoon of oil and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes.
- Preheat the oven to 400 degrees F.
- In a large bowl, add the garlic cloves, broccoli florets, zucchini, onion, carrots, cherry tomatoes, and 2 tablespoons of olive oil. Toss well to coat with oil. Then add the rosemary, thyme, smoked paprika, salt and pepper.
- Add the seasoned veggies to a sheet pan and cook for 35-40 minutes.
- Find the roasted garlic cloves, mash them, add the to the pot with the couscous, and mix well.
- In a large bowl, mix the veggies and couscous.
- Serve hot, sprinkle parsley and crushed red pepper flakes.
Notes
- Toast couscous briefly before cooking to enhance nutty flavor.
- Cut vegetables into similar-sized pieces; slice root vegetables thinner as they take longer to cook.
- For extra caramelization, broil vegetables for 1-2 minutes at the end of roasting.
- Feel free to substitute or add other vegetables that cook in similar time frames.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 543mg | 23% |
| Potassium | 845mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 6937IU | 139% |
| Vitamin C | 88mg | 98% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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