Roasted Vegetable Couscous

4.72 from 39 votes

Roasted Vegetable Couscous

Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.

Prep Time10

Cook Time45

Total Time55

Total Cost: $8.08 recipe / $1.01 serving

Servings: about 1 cup each

Calories: 224kcal

Author: Beth Moncel

Ingredients

4 Roma tomatoes $0.96
2 zucchini (courgette) $2.04
1 bell pepper $0.73
1 red onion $0.94
4 cloves garlic $0.32
2 Tbsp olive oil $0.44
2 pinches salt and pepper $0.05
2 cups couscous $1.97*
3 cups vegetable broth $0.39
1/4 bunch parsley $0.24

US Customary - Metric

Instructions

Preheat the oven to 400ºF/200C/180C fan or Gas Mark 6. Wash and chop the tomatoes, zucchini (courgette), 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/200C/180C fan or Gas Mark 6 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!

See how we calculate recipe costs here.

Notes

*There are several different types of couscous, including different shapes and sizes, and any can be used for this dish. I used a traditional couscous, which has a very fine grain. Just make sure to check the cooking instructions on your package of couscous to adjust the liquid amount or cooking time needed for the particular variety you're using.

Nutrition

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