Roasted Vegetable Couscous

Name: Roasted Vegetable Couscous
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3 tablespoons of olive oil; 2 cups of uncooked pearl/Israeli couscous; 2 cups of vegetable broth; 4 whole garlic cloves; 2 cups of broccoli florets; 2 zucchini; 1 large red onion; 2 carrots; 1 cup of whole cherry tomatoes; 2 teaspoons of minced rosemary; 2 teaspoons of dried thyme; 1 teaspoon of smoked paprika; salt and pepper to taste; ½ cup of fresh parsley; Lemon wedges; crushed red pepper

User Reviews

5.0

162 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
495 kcal
Course
Lunch, Dinner
Cuisine
Mediterranean

Roasted Vegetable Couscous

Christopher Rios

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Roasted vegetable couscous combines tender, lightly charred roasted vegetables with slightly chewy giant couscous, topped with lemon, parsley, and pepper flakes for a flavor-packed, super satisfying simple meat-free lunch or dinner!

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Ingredients

Servings

3 tablespoons of olive oil, divided
2 cups of uncooked pearl/Israeli couscous
2 cups of vegetable broth
4 whole garlic cloves
2 cups of broccoli florets
2 zucchini, halved lengthwise and sliced
1 large red onion
2 carrots, sliced
1 cup of whole cherry tomatoes
2 teaspoons of minced rosemary
2 teaspoons of dried thyme
1 teaspoon of smoked paprika
salt and pepper to taste
½ cup of fresh parsley, chopped
Lemon wedges, garnish
crushed red pepper, garnish

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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.

Equipments used:

Notes

Toast the couscous: This step only takes a couple of minutes and helps to enhance the nutty flavor of the couscous.
Chop the vegetables correctly: Make sure each vegetable is cut into similar-sized pieces. However, cut carrots (and other root veggies) thinner than other veggies since they take longer to cook.
For extra caramelization: Broil the veggies for 1-2 minutes at the end.
Experiment with veggies: Based on what you have in your kitchen/pantry, and will cook at similar times. The sky Is the limit.

Nutrition Information

Show Details

Calories 495kcal (25%) Carbohydrates 84g (28%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 543mg (23%) Potassium 845mg (24%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 6937IU (139%) Vitamin C 88mg (98%) Calcium 102mg (10%) Iron 3mg (17%)

Nutrition 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%