While I’m still taking advantage of the fresh summer vegetables, I’m still trying to make the most out of them before they’re gone.

In this transitional time of year, when the markets are still stocked with fresh, beautiful produce, but the weather isn’t too hot where you don’t want to turn on the oven, this Roasted Vegetable Couscous dish will be the perfect side dish to complement these fresh vegetables.

In spite of its simplicity, this side dish boasts complex and vibrant flavors that are quite simple to prepare.

That being said, if it is still too hot for you to roast your vegetables in the oven, it is still possible to make this dish just as easily by grilling the vegetables outside on your grill, which will keep them fresher for longer periods.

You will get that wonderful smoky sweet caramelized flavor that contrasts so well with the savory couscous when you do this either way because the edges of the vegetables are caramelized.

If you are also a lover of baked goods like Apronese, and especially vegetables, you should not ignore the following recipe.

What is Couscous?

This dish is a mixture of small granules of crushed durum wheat that is steamed and served as a fluffy, starchy accompaniment to soups, stews, and braises.

The couscous is native to the North African region of Morocco, Lybia, Tunisia, and Algeria. In recent years, this delightful pasta-like grain has spread all over the world, and it is now available in most supermarkets and restaurants in many countries worldwide.

In this dish, I used a traditional couscous, which has a very fine grain, and it is available in several different shapes and sizes.

However, you can use any kind of couscous, and I used a traditional couscous for this recipe. If you are using a particular type of couscous, you should make sure to adjust the amount of liquid or cooking time based on the cooking instructions on the package.

What Is the Best Way to Cook Couscous?

You do not have to worry about anything when it comes to preparing Couscous. Just put one part couscous to 1.5 parts water into boiling water, cover it, turn off the heat, and set it aside for ten minutes without disturbing it.

You can flavor your couscous by boiling it in flavored liquids, such as the vegetable broth that I used here, for ten minutes. It will absorb the hot water very quickly.

Fluff the couscous and serve! There are a number of different types of couscous, including large varieties such as Israeli couscous and varieties that are made from whole wheat semolina that may require slightly different cooking techniques.

Can I Use Different Vegetables?

Yes! You can use pretty much any vegetable that you have available to you, however, I prefer to have at least three colors in my mix for maximum visual appeal.

Besides eggplant, yellow squash, mushrooms, and broccoli, other vegetables that are great in this mix are: eggplant, yellow squash, mushrooms, and broccoli.

You may need to cut some vegetables, such as root vegetables, slightly smaller before you cook to ensure they are softened.

Roasted Vegetable Couscous: What to Serve With It

There are many ways you could make this simple recipe a great side dish to go along with roasted pork tenderloin, garlic butter baked chicken thighs, chicken piccata, or oven baked fish with tomatoes, among others.

It can be served alongside a Marinated Portobello Mushroom Burger, Scallion Herb Chickpea Salad sandwich, or with a bowl of roasted vegetable couscous topped with hummus with pita bread! To make a vegetarian meal with this, just serve it with roasted vegetables and serve it with pita.
A plate with a few scoops of Roasted Vegetable Couscous and a golden spoon

Roasted Vegetable Couscous

With sweet roasted vegetables and fluffy couscous combined with savory, savory flavor, Roasted Vegetable Couscous makes a perfect side dish that is both simple to prepare and has complex flavors.

Prep Time: 10 mins/ Cook Time: 45 mins/ Total Time: 55 mins

Servings: 8 about 1 cup each


  • 4 Roma tomatoes ($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 and pepper ($0.05)
  • 2 cups couscous ($1.97)
  • 3 cups vegetable broth ($0.39)
  • 1/4 bunch parsley ($0.24)


  • Pre-heat the oven to 400°F. Cut the tomatoes, zucchini, bell peppers, and red onion into pieces of 1 to 1.5 inches each. Peel four cloves of garlic and leave them whole, yet place them in a bowl with water and let them soak for at least one hour.
  • It’s a good idea to toss the chopped vegetables and garlic with 2 TBS of olive oil before spreading them out on a baking sheet, making sure they are spread out in a single layer. Sprinkle some salt and pepper over the vegetables before baking.
  • It is recommended to bake the vegetables in the oven at 400oF for about 45 minutes to 45 minutes, stirring twice during the cooking process, until the vegetables are wilted and browned on the edges, about 45 minutes in total.
  • Cooking the couscous while the vegetables are roasting is important. Place the vegetable broth in a sauce pot with a lid on top, and bring the liquid to a boil over high heat, adding the couscous as soon as it has reached boiling point. Let the couscous sit undisturbed for ten minutes. Turn off the heat and cover the pot again with a lid. Fluff the couscous with a fork after it has cooled.
  • It’s time to get started on the next step of the cooking process. After the vegetables are entirely roasted, take four garlic cloves, and chop them well. They should be quite soft. Chop the fresh parsley roughly as well.
  • Serve your couscous dish warm or cold by mixing the couscous with the roasted vegetables (including the garlic) and parsley in a bowl, and stirring well. Season with salt and pepper to taste.


Serving: 1 Cup ・ Calories: 225.15 kcal ・ Carbohydrates: 40.69 g ・ Protein: 6.9 g ・ Fat: 3.98 g ・ Sodium: 460.91 mg ・ Fiber: 3.75 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.Side view of a casserole dish with Roasted Vegetable Couscous

How to Make Roasted Vegetable Couscous – Step By Step Photos

Whole Vegetables on a baking sheet
My selection of vegetables for today’s couscous is the same as what I used today, but you’re free to use whatever vegetables you have on hand or whatever is available at a good price.

The most important thing is to heat the oven to 400 degrees and let your couscous cook for about 20 minutes.
Chopped Vegetables on the baking sheet ready to Roast
You can use a blender or cut the vegetables up into small pieces that are one to 1.5 inches in diameter, peel the garlic, and roast it until it is nice and sweet.

Place all the vegetables (and garlic) on a large baking sheet, drizzle 2 tablespoons of olive oil over them, and add a few pinches of salt and pepper. Toss these vegetables until they are well coated in olive oil, then bake for a few minutes.
Roasted Vegetables on the sheet pan
The vegetables should be roasted in a preheated oven for about 45 minutes, stirring a couple of times throughout, until they are soft, wilted, browned on the edges, and have lost their crispness.

Pick out the whole garlic cloves and mince them to serve.
Uncooked Couscous in a measuring cup
The couscous should be cooked at the same time as the vegetables are roasting. A couscous granule looks much the same as this, uncooked.

It is usually found in bulk bins or sometimes near the boxed pasta and rice pilaf mixes or even near the bulk bin. If you decide to buy in bulk instead of boxed versions, you should keep in mind that it is always a lot more expensive.
Add Couscous to Boiling Water
I recommend boiling 3 cups of vegetable broth (or chicken broth) over high heat. Once the water has reached the boiling point, add the couscous, cover, and remove it from the heat.

Allow the couscous to sit undisturbed for 10 minutes, as the hot water will draw from the coarse grains.
Cooked couscous being fluffed with a fork
If the couscous has not been fluffed with a fork after the broth has been absorbed, then it needs to be done.
Chopped Parsley on a cutting board
Approximately 1/4 bunch of fresh parsley should be chopped.
Couscous, roasted vegetables, and chopped parsley in a bowl
In a large bowl, combine the roasted vegetables, fluffed up couscous, and chopped up parsley after they have all been roasted, fluffed up, and chopped.
Finished Roasted Vegetable Couscous in a bowl with two wooden spoons
Toss everything together, taste it, and add salt if it needs to be saltier. Salt amounts will vary depending on the salt content of the broth that you are using. I did not add any extra salt.)Overhead view of Roasted Vegetable Couscous in a casserole dish
Here’s a delicious side dish that’s just as pretty as it is delicious; this Roasted Vegetable Couscous is the perfect addition to any dinner.

Already a fan of vegetables, Roasted Vegetable Couscous was born for you, both delicious and easy to make. Don’t forget to share with Apronese your experience about it and introduce it to more people.