Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 red onion, sliced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Authentic Global Cuisine Collection

I love making this Herb Roasted Veggie Couscous on busy weeknights when I want something comforting yet healthy. The quick-cooking couscous absorbs all the wonderful flavors from the oven-roasted vegetables and fresh herbs. It's such a vibrant dish, packed with colors and textures that excite the palate. Plus, I appreciate how versatile it is; I can swap in whatever veggies I have on hand. This recipe has become a go-to in our household, and I think it will be in yours too!

Created by

Prudence Whitby

Last updated on 2026-01-19T23:13:34.684Z

When I first crafted this Herb Roasted Veggie Couscous, I was aiming for a dish that would brighten up a dull day. The combination of roasted zucchini, bell peppers, and a sprinkle of fresh herbs created a burst of flavor that I couldn't get enough of. The beautiful colors made the dish irresistible from the moment it came out of the oven.

As I continued to make this recipe, I learned that slightly undercooking the veggies yields a delightful crunch, which contrasts wonderfully with the fluffy couscous. It's a perfect blend of textures, and I love how the herb-infused olive oil rounds it all out, making it a hearty meal in itself.

Why You'll Love This Recipe
Fresh, vibrant flavors from roasted veggies and herbs
Quick and easy preparation, perfect for weeknights
Hearty and satisfying meal that everyone will enjoy

The Role of Herbs in Flavor Development

Herbs play a crucial role in elevating the flavor profile of your Herb Roasted Veggie Couscous. Dried oregano and thyme not only add an aromatic quality but also enhance the savory notes of the roasted vegetables. When the veggies caramelize, they develop a natural sweetness that balances beautifully with the earthy herbaceousness. To amplify these flavors, consider using fresh herbs if they're on hand; just remember to use about three times the amount indicated for dried herbs to achieve the same impact.

The combination of garlic with olive oil creates a dressing for the vegetables that not only helps them roast evenly but also infuses them with a fragrant, rich flavor. Make sure to use fresh garlic, as its pungency cannot be replicated by powders or pastes. You want to sauté the garlic lightly before mixing it with the vegetables to prevent bitterness during roasting.

Versatile Vegetable Choices

One of the best aspects of this Herb Roasted Veggie Couscous is its versatility when it comes to vegetables. While zucchini and bell peppers are a great foundation, you can easily swap in other favorites like cherry tomatoes, asparagus, or even carrots. Just keep in mind that different vegetables have varying cooking times; for instance, root vegetables may need a bit longer to roast until tender. Make sure to cut them into uniform sizes for even cooking.

For a touch of uniqueness, you can experiment with adding leafy greens like kale or spinach at the end of the roasting time. Toss these in with the roasted vegetables right before serving, as they require minimal cooking and will wilt beautifully without losing their vibrant color.

Make-Ahead and Storage Tips

This dish is excellent for meal prep, as you can prepare the roasted vegetables and couscous in advance. Store them separately in airtight containers in the refrigerator for up to five days. Reheat portions in the microwave or on the stovetop, adding a splash of vegetable broth to revive the flavors and moisture. If reheating in the oven, cover the dish with foil to retain moisture and heat at 350°F (175°C) for about 10-15 minutes.

If you're looking to make this dish fit a larger meal plan, consider doubling the batch. Not only does this save time, but the couscous serves as a fantastic base for a variety of proteins—grilled chicken, chickpeas, or even a lemon-tahini drizzle for a vegetarian option. Enjoy the flexibility of this recipe by adapting it to your family’s needs.

Ingredients

Gather these fresh ingredients for your Herb Roasted Veggie Couscous:

Ingredients

1 cup couscous
2 cups vegetable broth
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Now that you have everything, let’s dive into the cooking!

Instructions

Follow these simple steps to prepare your Herb Roasted Veggie Couscous:

Prepare the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, combine the diced zucchini, red and yellow bell peppers, and sliced red onion. Add in the minced garlic, olive oil, oregano, thyme, salt, and pepper. Toss everything together until the vegetables are well-coated.

Roast the Veggies

Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Couscous

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.

Combine and Serve

Once the veggies are roasted, mix them with the fluffed couscous. Adjust seasoning if necessary, and garnish with fresh parsley before serving.

Enjoy your delightful and colorful dish!

Pro Tips

For a protein boost, consider adding chickpeas or grilled chicken into the mix. You can also customize this recipe with seasonal vegetables for an even fresher taste.

Serving Suggestions

To enhance the presentation of your Herb Roasted Veggie Couscous, serve it in vibrant bowls, and sprinkle additional fresh parsley or even crumbled feta cheese on top. You might also pair this dish with a dollop of Greek yogurt or tzatziki on the side. The cool creaminess beautifully contrasts the warm flavors of the veggies and couscous while adding a much-needed tang.

You can also turn this side dish into a main course by adding protein. Cooked chickpeas or shredded rotisserie chicken mixed in just before serving can turn it into a complete meal that’s filling and nutritious. A light citrus vinaigrette drizzled over the top can offer an added zing to complement the herbs and roasted flavors.

Troubleshooting Common Issues

If you find that your vegetables are soggy rather than crisp, it’s likely they were overcrowded on the baking sheet. Be sure to spread them out in a single layer to allow for proper air circulation, which helps achieve that desired caramelization. If you experience this issue, try to raise the oven temperature slightly and keep an eye on roasting time, checking for doneness a few minutes earlier than the suggested time.

In case you end up with leftovers, they’re great cold as well! Toss them into a salad with some greens, nuts, and a dash of balsamic dressing for a refreshing next-day dish. This adaptability gives the recipe more life and allows you to enjoy it beyond just dinner.

Questions About Recipes

→ Can I use quinoa instead of couscous?

Yes, quinoa is a great alternative and adds more protein to the dish. Just follow the cooking instructions on the package.

→ What other vegetables work well in this recipe?

Broccoli, carrots, or asparagus can add different flavors and textures. Feel free to use what you have!

→ Can this recipe be made ahead of time?

Absolutely! You can prepare the veggies and couscous ahead of time and just combine them when you're ready to serve.

→ Is it possible to make this recipe vegan?

Yes, this recipe is vegan as is, as it doesn't include any animal products. Enjoy!