Roasted Vegetable Couscous
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 about 1 cup each
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Calories
22515 kcal
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Cuisine
International, Vegetarian, Vegan
Roasted Vegetable Couscous
Description
In this Roasted Vegetable Couscous recipe, chopped tomatoes, zucchini, bell pepper, and red onion are tossed with olive oil, salt, and black pepper, then roasted at 400°F for about 45 minutes until softened and bearing browned edges. Whole garlic cloves roast alongside, becoming soft and mellow. Meanwhile, couscous simmers briefly in vegetable broth and is then fluffed to a light texture.
The roasted vegetables provide a rich, sweet contrast to the mild, grainy couscous. Chopped roasted garlic is stirred into the mixture, deepening the flavor with subtle garlic notes without harshness. Fresh parsley adds brightness and a green finish to the dish. This combination works well as a side or a vegetarian main for warm-weather meals.
The recipe’s straightforward roasting and steaming methods emphasize natural vegetable flavors while ensuring simple preparation. The balance of fluffy couscous and caramelized vegetables creates texture variety in each bite.
Ingredients
- 4 Roma tomato $1.69
- 2 zucchini $1.23
- 1 bell pepper $1.00
- 1 red onion $0.69
- 4 cloves garlic $0.24
- 2 Tbsp olive oil $0.32
- 2 pinches salt $0.05
- 2 pinches black pepper $0.05
- 2 cups couscous $1.97
- 3 cups vegetable broth $0.39
- 1/4 bunch parsley $0.24
Instructions
- Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8about 1 cup each
Amount Per Serving
Calories 22515 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 225.15kcal | 11% |
| Carbohydrates | 40.69g | 14% |
| Protein | 6.9g | 14% |
| Fat | 3.98g | 6% |
| Sodium | 460.91mg | 19% |
| Fiber | 3.75g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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