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: 1 cup couscous; 1 1/4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 zucchini, diced; 1 bell pepper, diced; 1 red onion, chopped; 1 cup cherry tomatoes; 2 carrots, sliced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon cumin; Salt and pepper to taste

Highlighted under: Comfort Food

When I think of comfort food, Sunday Roasted Vegetable Couscous comes to mind. This delightful dish is not only vibrant but also incredibly easy to prepare. The rich flavors of the roasted vegetables intertwined with fluffy couscous make for a satisfying meal any day of the week. I love how the colors of the vegetables create a beautiful presentation, and the fragrant spices elevate the taste. It’s become a go-to recipe for our family gatherings, and every bite reminds us of cozy weekends spent together.

Created by

Adele Summers

Last updated on 2026-01-14T02:16:14.824Z

After experimenting with various grains, I created this recipe to highlight the natural sweetness of roasted vegetables. The secret lies in roasting them just until caramelized, which enhances the flavor. I also discovered that adding a pinch of cumin at the end makes the dish sing!

We often enjoy this dish during family gatherings, where everyone contributes their favorite veggies. This shared experience adds an extra layer of joy and flavor. It’s a staple for good reasons—it’s nutritious, quick, and most importantly, delicious.

        What You'll Love About This Recipe
        A colorful medley of roasted vegetables bursting with flavor
Fluffy couscous that absorbs every delicious hint of spice
Easy to customize with your favorite seasonal produce

      

The Role of Roasting in Flavor Development

Roasting vegetables at high temperatures caramelizes their natural sugars, enhancing their sweetness and adding depth to their flavor. In this recipe, the combination of bell peppers, zucchini, and red onion creates a vibrant mix that becomes beautifully golden-brown when roasted. Aim for a tender texture with crispy edges, as this gives a satisfying contrast in every bite.

For an extra layer of flavor, consider adding a splash of balsamic vinegar to the vegetable mixture before roasting. This acidity can brighten the overall taste without overpowering the dish. Just a tablespoon should do the trick, balancing nicely with the sweetness of roasted cherry tomatoes.

Perfecting the Couscous

Couscous is a versatile ingredient, providing a fluffy base that complements the roasted vegetables. To ensure optimal texture, use hot vegetable broth rather than water. The broth infuses the couscous with flavor, enhancing the overall dish. Letting it sit covered for five minutes allows the grains to steam properly, making them light and airy.

If you're looking for a variation, try using whole wheat couscous for a nuttier flavor and slightly chewier texture. Additionally, cooking for 15 seconds longer can help achieve that perfect fluffy consistency, especially if you’re cooking in a less optimal pot. Just keep an eye to avoid overcooking.

Making It Your Own

This recipe is highly customizable—feel free to swap in your favorite seasonal vegetables. For instance, adding asparagus or butternut squash can offer a different taste profile. Just be mindful of cook times; hard vegetables may take longer to roast, while softer veggies like spinach might need less time.

For additional protein, consider mixing in chickpeas or cooked quinoa after the vegetables are combined with the couscous. This not only elevates the dish's nutritional value but also adds a satisfying element. Just ensure any added ingredients are well-warmed before serving for the best experience.

Ingredients

For the Couscous

1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste

For the Roasted Vegetables

1 zucchini, diced
1 bell pepper, diced
1 red onion, chopped
1 cup cherry tomatoes
2 carrots, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon cumin
Salt and pepper to taste

Feel free to swap any of the vegetables for your favorites!

Instructions

Prepare the Oven and Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced zucchini, bell pepper, red onion, cherry tomatoes, and sliced carrots. Drizzle with 2 tablespoons of olive oil, and season with thyme, cumin, salt, and pepper.

Toss everything together until well coated.

Roast the Vegetables

Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Cook the Couscous

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, olive oil, salt, and pepper. Cover and remove from heat, letting it sit for about 5 minutes.

Fluff with a fork before serving.

Combine and Serve

Once the vegetables are roasted, remove them from the oven and mix them into the fluffy couscous. Adjust the seasoning as needed and serve warm.

This dish can be served as a main course or a side dish!

Pro Tips

For added protein, consider mixing in some chickpeas or grilled chicken. Fresh herbs like parsley or basil can also elevate the flavors.

Storage Tips

Leftover Sunday Roasted Vegetable Couscous can be stored in an airtight container in the refrigerator for up to five days. For the best texture, reheat gently in the microwave or on the stovetop with a splash of vegetable broth to restore moisture. This ensures the couscous remains fluffy rather than dry upon reheating.

If you want to make this dish ahead of time for meal prep, consider preparing the roasted vegetables and couscous separately. Combine them just before serving to maintain their individual textures and flavors. This method keeps everything fresh and avoids sogginess.

Serving Suggestions

This roasted vegetable couscous pairs beautifully with a simple green salad tossed in lemon vinaigrette to add brightness to the meal. It's also an excellent side dish for grilled proteins, offering a colorful complement that can elevate a casual dinner. Serve it warm for the best flavor, but it can also be enjoyed cold as a hearty salad.

For a complete Mediterranean-inspired meal, drizzle the couscous with a yogurt or tahini sauce right before serving. This subtle creaminess balances the roasted flavors and adds a refreshing element to each bite.

Questions About Recipes

→ Can I use other grains instead of couscous?

Absolutely! Quinoa or bulgur are great alternatives.

→ What vegetables can I use?

Feel free to customize the vegetables based on your preferences or what you have on hand.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Yes, just ensure the vegetable broth is vegan, and you’re all set!