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Roasted Vegetable Couscous

Roasted Vegetable Couscous

This roasted vegetable couscous is a flavorful and vibrant dish, packed with colorful vegetables and complemented by a zesty lemon-herb dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large red bell pepper Cored, seeded, and cut into 1-inch pieces.
  • 1 large yellow or orange bell pepper Cored, seeded, and cut into 1-inch pieces.
  • 1 medium zucchini Trimmed and cut into 1-inch pieces.
  • 1 medium yellow squash Trimmed and cut into 1-inch pieces.
  • 1 medium red onion Peeled and cut into 1-inch wedges.
  • 1 cup cherry or grape tomatoes Left whole or halved if large.
  • 1 cup broccoli florets Cut into bite-sized pieces.
  • 3 tablespoons extra virgin olive oil Good quality, for roasting and flavour.
  • 1 teaspoon dried oregano For a classic Mediterranean aroma.
  • ½ teaspoon dried thyme Adds an earthy, slightly floral note.
  • ½ teaspoon salt or to taste, enhances all the flavours.
  • ¼ teaspoon black pepper or to taste, for a touch of warmth.
For the Couscous
  • 1 ½ cups dry pearl (Israeli) couscous or regular couscous.
  • 1 ¾ cups vegetable broth or water, for cooking the couscous.
  • 1 tablespoon olive oil To toast the couscous or add to regular couscous.
  • pinch salt To season the couscous.
For the Lemon-Herb Dressing
  • ¼ cup extra virgin olive oil The base of our vibrant dressing.
  • 1 clove garlic minced, adds a pungent kick.
  • 1 tablespoon chopped fresh parsley For freshness and colour.
  • 1 tablespoon chopped fresh mint optional, adds a delightful cooling note.
  • ½ teaspoon Dijon mustard optional, helps emulsify the dressing.
  • to taste salt and freshly ground black pepper To balance the dressing.
Optional Garnishes
  • ¼ cup crumbled feta cheese For a salty, creamy counterpoint.
  • 2 tablespoons toasted pine nuts or slivered almonds For a delightful crunch.
  • fresh basil leaves chiffonade, for an extra layer of aromatic freshness.

Equipment

  • Oven
  • Large pot

Method
 

  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
  2. In a large bowl, combine the bell peppers, zucchini, yellow squash, red onion, cherry tomatoes, and broccoli. Drizzle with 3 tablespoons of olive oil, oregano, thyme, salt, and black pepper. Toss to coat the vegetables evenly.
  3. Spread the vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
  4. While the vegetables are roasting, bring 1 ¾ cups of vegetable broth to a boil in a large pot. Add the couscous and a pinch of salt. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the couscous is tender and has absorbed the liquid.
  5. Once cooked, remove from heat and stir in 1 tablespoon of olive oil.
  6. For the dressing, whisk together ¼ cup olive oil, lemon juice, minced garlic, parsley, mint, and Dijon mustard (if using) in a small bowl. Season with salt and pepper.
  7. To serve, combine the roasted vegetables with the couscous in a large serving bowl. Drizzle with the lemon-herb dressing and toss gently to combine.
  8. Garnish with feta cheese, pine nuts, and fresh basil leaves if desired.

Notes

You can add other vegetables of your choice to the roast. Adjust the dressing ingredients to your taste.