Sunday Roasted Vegetable Couscous

Name: Sunday Roasted Vegetable Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 bell peppers, diced; 1 zucchini, diced; 2 carrots, sliced; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup couscous; 1 1/4 cups vegetable broth; 1 tablespoon lemon juice; 1/4 cup fresh parsley, chopped

Highlighted under: Global Flavors

I love making Sunday Roasted Vegetable Couscous as a way to reset for the week ahead. This dish not only fills the kitchen with inviting aromas of roasted vegetables but also offers a delightful balance of flavors and textures. The combination of perfectly roasted veggies, fluffy couscous, and a hint of fresh herbs creates a hearty yet light meal that leaves me feeling satisfied. Plus, it’s incredibly versatile! You can use whatever vegetables you have on hand, making it the perfect way to clean out the fridge before grocery shopping.

Created by

Ainsley Harper

Last updated on 2026-01-14T01:28:07.564Z

When I first made Sunday Roasted Vegetable Couscous, I was surprised by how a few simple ingredients could turn into something so satisfying. I roasted a medley of bell peppers, zucchini, and carrots, which not only enhanced their natural sweetness but also made the kitchen smell amazing. The couscous soaked up all the flavors beautifully, creating a dish that I could proudly serve to guests.

What I love most about this recipe is its adaptability. You can switch up the vegetables or add in some chickpeas for extra protein. A splash of lemon juice at the end brightens everything up, and I always garnish with fresh herbs for that extra pop. It’s a dish I find myself coming back to week after week.

        Why You Will Love This Recipe
        Colorful mix of roasted vegetables brings vibrancy to your plate
Easy to prepare and perfect for meal prep
Versatile – customize with your favorite veggies or add protein

      

Understanding Roasting Vegetables

Roasting vegetables at a high temperature enhances their natural sweetness and creates a delightful caramelization. The magic happens when the edges turn golden and crispy, releasing those comforting aromas throughout your kitchen. Be sure to chop your vegetables into uniform sizes for even cooking; for this recipe, aim for roughly one-inch pieces. This promotes a perfect texture, allowing each vegetable to cook evenly without undercooked chunks or overly mushy bits.

Keep an eye on your roasted vegetables during the last five minutes of cooking. If you notice that they’re not caramelizing as much as you’d like, consider cranking up the oven to 425°F (220°C) for a quick finish. Just be careful not to let them burn—stirring occasionally can help achieve that perfect roast and can also prevent sticking if you’re using a non-stick baking sheet.

Choosing and Cooking Couscous

Couscous is not only quick to cook—usually ready in just 5 minutes when hydrated with broth—but it also acts as a fantastic base for absorbing flavors, making it a great choice for this dish. Use whole wheat couscous for added nutrition or quinoa for a gluten-free alternative. Both options will add a nutty flavor profile that complements the roasted vegetables beautifully, while also providing a hearty texture.

If you prefer a more infused flavor in your couscous, consider simmering it in a blend of vegetable broth with a splash of white wine or a squeeze of citrus. This not only enhances the taste but also adds an aromatic quality that elevates the entire dish. Mixing in some toasted nuts or seeds before serving can also bring an enjoyable crunch.

Serving Suggestions and Variations

For a delightful meal variation, consider adding chickpeas or shredded rotisserie chicken for protein, transforming the dish into a filling lunch or dinner option. When mixed in, cook them alongside the couscous to warm through, allowing the flavors to meld beautifully. If you have fresh spinach or arugula on hand, toss in a handful just before serving for a vibrant pop of color and added nutrition.

Storing leftovers? Keep couscous and roasted veggies separate to maintain texture. Store them in airtight containers in the refrigerator for up to three days. Reheat in a skillet over medium heat, adding a splash of vegetable broth to revitalize the couscous. You can also serve the mixture cold as a refreshing salad by adding chopped olives or feta cheese for an exciting Mediterranean twist!

Ingredients

For the Roasted Vegetables

2 bell peppers, diced
1 zucchini, diced
2 carrots, sliced
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste

For the Couscous

1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon lemon juice
1/4 cup fresh parsley, chopped

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced bell peppers, zucchini, carrots, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast for 25 minutes, or until they are tender and slightly caramelized.

Prepare the Couscous

While the vegetables are roasting, bring vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Stir in lemon juice and chopped parsley.

Combine and Serve

Once the vegetables are done, mix them into the couscous. Adjust seasoning if needed, and serve warm, garnished with more parsley if desired.

Pro Tips

For an added flavor boost, toss a handful of feta cheese into the couscous before serving. It complements the roasted vegetables beautifully.

Ingredient Substitutions

This recipe is incredibly adaptable, allowing for seasonal vegetables or whatever you have available. Swap the bell peppers for sweet potatoes for a heartier texture, or use asparagus and broccoli for a fresher, crunchier dish. If you prefer a more herbal flavor, replace the parsley with fresh basil or thyme; these herbs add unique nuances that can shift the entire flavor profile without compromising the dish's integrity.

In case you’re out of vegetable broth, water will work in a pinch, but consider enhancing the flavor with a dash of soy sauce or a splash of apple cider vinegar. This small adjustment can help balance out the flavors beautifully while retaining the essence of the dish.

Make-Ahead Tips

Preparing this dish in advance is a great way to make your week easier. Roasted vegetables can be made a day earlier and stored in the fridge. Just reheat them lightly in the oven to restore their original texture before mixing them with your couscous. You can also cook couscous a day ahead; just keep it covered in your fridge to prevent it from drying out.

For an even quicker meal option, you can assemble the entire dish a day before, refrigerate it, and then pop it in the oven for a quick reheat. Just be mindful of cooking times, as the vegetables may need a few extra minutes in the oven if they have been combined with the couscous and chilled.

Questions About Recipes

→ Can I use different vegetables in this recipe?

Absolutely! You can mix and match any vegetables you enjoy or have on hand, such as asparagus, squash, or cherry tomatoes.

→ Is this dish suitable for meal prep?

Yes, this roasted vegetable couscous stores well in the fridge and can be reheated easily for quick meals during the week.

→ Can I make this recipe gluten-free?

Yes, you can substitute regular couscous with gluten-free couscous or quinoa for a gluten-free version.

→ How can I add protein to this dish?

You can add cooked chickpeas, grilled chicken, or any other protein of your choice to make this dish more filling.