5.0 from 162 votes
Roasted Vegetable Couscous
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 495 kcal
Course:
Lunch , Dinner
Cuisine:
Mediterranean
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.