Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love making Herb Roasted Veggie Couscous for a delightful weeknight dinner or to bring as a side dish to gatherings. The vibrant colors of the vegetables combined with fluffy couscous create not only a visually stunning dish but also a burst of flavors in every bite. The freshness of the herbs and the slight char from roasting veggies elevate this dish, making it a staple in my kitchen. Plus, it comes together in just 30 minutes, which is perfect for busy days when time is of the essence.

Created by

Chloe Bennett

Last updated on 2026-01-15T13:13:12.467Z

When I first made Herb Roasted Veggie Couscous, I was amazed at how simple ingredients could come together to create such a robust flavor profile. Roasting the vegetables not only intensifies their sweetness but also creates a wonderful texture contrast with the fluffy couscous. I like to preheat my oven and use a variety of seasonal veggies for the best results.

This dish has become a favorite at my dinner table because it’s so versatile. I’ve experimented with different herbs, and each time it surprises me with a new twist. My secret tip is to let the couscous sit covered for a few minutes after cooking to absorb all the flavors from the veggies and herbs.

        Why You Will Love This Recipe
        Fresh herbs that elevate flavor
A colorful medley of roasted vegetables
Quick preparation for busy weeknights

      

The Importance of Fresh Herbs

Fresh herbs are a game-changer in Herb Roasted Veggie Couscous. They not only enhance the flavor profile but also add a vibrant aroma that fills your kitchen. When possible, opt for freshly chopped parsley over dried. The contrast between the soft couscous and crispy roasted veggies is beautifully elevated by the freshness of the herbs, making each bite a delightful experience. Don't hesitate to experiment with other herbs like basil or cilantro to vary the flavor.

When adding herbs, ensure you mix them in after roasting the vegetables to maintain their color and potency. The warmth of the couscous and veggies will help release their essential oils, creating an aromatic, mouthwatering dish. In my experience, a handful of fresh parsley is often enough to give this couscous a lift without overpowering it.

Perfecting Your Roasting Technique

Roasting vegetables at the right temperature is crucial for achieving that perfect balance of tender and charred. I recommend preheating your oven to a solid 400°F (200°C) to ensure even cooking. Spread your vegetables out in a single layer on the baking sheet; this promotes optimal caramelization and prevents steaming. After 20 minutes, keep an eye on them—and give them a toss halfway through to ensure even browning.

If you're looking for more flavor, consider adding a splash of balsamic vinegar to the veggies before roasting. This will lend a slightly sweet finish that complements the earthy flavors of the zucchini and bell pepper beautifully. The goal is to have the veggies slightly crisp at the edges, adding a satisfying texture to your finished dish.

Ingredients

Gather your ingredients before you begin for a smoother cooking experience.

Ingredients

1 cup couscous
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Make sure to taste and adjust seasoning if necessary for the best flavor!

Instructions

Follow these steps for a delicious Herb Roasted Veggie Couscous.

Roast the Vegetables

Toss to coat evenly, then spread the vegetables on a baking sheet and roast for 20 minutes.

Prepare the Couscous

In a saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, remove from heat, cover, and let it sit for 5 minutes. Afterward, fluff it with a fork.

Combine and Serve

Once the vegetables are roasted, mix them into the couscous. Garnish with fresh parsley and serve warm. Enjoy your Herb Roasted Veggie Couscous!

Serve this dish warm or at room temperature — it's delicious either way!

Pro Tips

Feel free to swap in any seasonal vegetables you have on hand or to adjust the seasoning according to your taste preference.

Make-Ahead and Storage Tips

Herb Roasted Veggie Couscous is not only quick to prepare but also makes for a fantastic meal prep option. Cooked couscous can be stored in the refrigerator for up to 3 days in an airtight container. When you're ready to enjoy it, simply reheat in the microwave, adding a splash of vegetable broth to keep it moist. The roasted veggies can also be stored separately and warmed up before serving.

For longer storage, consider freezing portions of the couscous and roasted veggies separately. When freezing, lay the cooked couscous out in a flat layer on a baking sheet to freeze quickly, then transfer to a freezer bag. This method helps maintain texture upon reheating, so you avoid a mushy outcome.

Serving Suggestions and Variations

While Herb Roasted Veggie Couscous is delightful on its own, pairing it with grilled proteins like chicken or shrimp elevates it to a wholesome meal. Alternatively, serve it alongside a crisp salad to balance the flavors. You could also transform it into a filling wrap by adding it to pita bread or tortillas with hummus and fresh greens.

Feel free to experiment with seasonal vegetables. In the summer, try adding corn and asparagus; in the fall, roasted butternut squash pairs nicely. The recipe is adaptable to whatever produce is freshest, allowing it to shine throughout the year while keeping your meals exciting and diverse.

Questions About Recipes

→ Can I use quinoa instead of couscous?

Yes, you can easily substitute quinoa for couscous. Just follow the quinoa cooking instructions on the package.

→ What other vegetables can I use?

You can add veggies like carrots, asparagus, or even broccoli. The key is to cut them into similar sizes for even cooking.

→ Can I make this vegan?

Absolutely! Just ensure that the vegetable broth is vegan, and you're good to go.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.