• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Side Dishes

    Roasted Vegetable Couscous

    Published: Jan 28, 2013 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 11 Comments · This post may contain affiliate links.

    Whole Wheat Couscous with Roasted Vegetables

    couscous with vegetables in a black bowl

    The beauty of this flavorful and filling Whole Wheat Couscous with Roasted Vegetables is that it can be served as a side to just about any dish. Pile it high and top with fish, meat, stews or simply serve it on its own with a generous salad.

    Recipe Inspiration - A Fresh Start

    I'm short on words today.  It's a Monday.

    You know how those can be.

    I wasn't quite ready to say farewell to a peaceful weekend with its pancake mornings, coffeeshop afternoons, and the cool feel of church pews in an evening with just enough breeze to make its way through the wide double doors.

    Last night a crash of thunder woke us both up at the same time.  We sat straight up and looked at one another in that fuzzy way that only happens at 2am.

    I was on my way to a meeting this afternoon when it started to rain.  "Isn't it strange to rain this time of year?"  I asked my colleague.  "No.  We call this the 'rain that washes the mango flowers clean'."

    I like that.

    So here's to a good crop of mangos, and a fresh start tomorrow.

    roasted vegetables on a half sheet pan

    Whole Wheat Couscous with Roasted Vegetables

    In the meantime, I couldn't wait to share this recipe for whole wheat couscous with roasted vegetables.  It's hearty and simple, and you can (and dare I say, you should) pack it completely full of all those lovely root vegetables that you might have lurking in your kitchen this time of year.  I've made this dish so very many times before, but every time I wish I could fix it in my brain for all those dinner instances when I can't come up with a creative side dish.  This couscous goes with just about anything I could ever dream of serving.

    More Vegetarian Meals

    • Sesame Vegetable Noodles
    • Vegetarian Tater Tot Casserole
    • Creamy Cauliflower Baked Ziti
    • Herb Roasted Vegetables
    • Black Bean and Quinoa Veggie Burgers
    • Roasted Cauliflower Tacos
    • Vegetarian Nam Prik Pao (Thai Chili Paste)
    • Cauliflower Piccata with Lemon Caper Sauce
    • Grilled Summer Vegetable and Pesto Pizza
    • Kung Pao Cauliflower
    • Crispy Vegetarian Tostadas

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Anchor 3-Piece Glass Mixing Bowls
    • Whisk
    • Half Sheet Pan
    • All Clad Saucepan
    Print Recipe
    3.50 from 2 votes

    Whole Wheat Couscous with Roasted Vegetables

    The beauty of this flavorful and filling whole wheat couscous with roasted vegetables is that it can be served as a side to just about any dish. Pile it high and top with fish, meat, stews or simply serve it on its own with a generous salad.
    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Side Dish
    Keyword: easy dinner, easy side dish, vegetarian
    Servings: 8
    Calories: 256kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowls
    • Half Sheet Pan
    • Large Saucepan

    Ingredients

    For the Vegetables:

    • 2 tablespoon Olive Oil
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Paprika
    • ¼ teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • 3 lbs Assorted Vegetables, cut into even ¾ inch pieces (a combination of carrots, butternut squash, cauliflower, and sweet potatoes are my favorites)
    • 1 Yellow Onion, chopped

    For the Couscous:

    • 1 tablespoon Olive Oil
    • 1 small Shallot, minced
    • 2 cups Low-Sodium Vegetable Stock
    • 1 ⅓ cups Uncooked Whole-Wheat Couscous (regular couscous will also work)
    • 1 tablespoon Unsalted Butter (omit for a vegan version)
    • ¼ cup Parsley, chopped
    • 2 tablespoon Green Onions, finely sliced

    Instructions

    • Preheat the oven to 375 F. In a small bowl, whisk together the olive oil, cumin, paprika, cinnamon, and salt. In a large bowl combine the vegetables and onion. Drizzle the olive oil over the vegetables and toss to evenly coat. Spread the vegetables on a large baking dish. Bake, stirring occasionally, until the vegetables are tender and golden, about 45 minutes. When finished, remove from the oven and allow to cool slightly.
    • In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vegetable stock, increase the heat to high and bring to a boil. Pour the couscous into the boiling liquid while gently stirring it to combine. Immediately remove the pan from heat and place a tight-fitting lid on top of the pan. Let sit, covered, for 15 minutes.
    • Remove the lid and add the butter to the couscous, tossing the couscous with a fork to fluff. Gently stir in the roasted vegetables, parsley, and green onions. Taste and add additional salt, if desired (depending on the saltiness of your broth, you may not need additional salt). Serve immediately.

    Nutrition

    Calories: 256kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Fiber: 6g | Sugar: 11g

    *This post contains affiliate links*

    Related

    « Curried Carrot Soup
    Mango Yogurt Mousse »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Corey @ Learning Patience

      January 28, 2013 at 9:00 pm

      This sounds delicious...might do this for dinner tonight...esp. Since i even have sweet potatoes from the us rt now (whoo hoo)! The hubby and i are trying to get in shape for the next 2 weeks before the cruise....healthy, healthy, healthy....now that our 2 months of guests are gone. Hope u have a great week!

      xoxo from Trinidad

      Reply
      • Jess

        January 29, 2013 at 2:03 pm

        I saw your haul of sweet potatoes the other day and was totally jealous (and don't even get me started on your upcoming cruise)!

        Reply
    2. Ashley

      January 29, 2013 at 3:18 am

      This sounds awesome Jess. Perfect for bringing in to work for lunch : ) I have a giant tub of whole wheat couscous in my pantry right now - this would be a great new way for me to use it!

      Reply
      • Jess

        January 29, 2013 at 2:02 pm

        I had it for lunch all week last week, Ashley - I'm a sucker for something that packs up nicely for lunches!

        Reply
    3. Claire @ Claire K Creations

      January 29, 2013 at 5:22 am

      Sounds like my kind of side dish. Now if only I could convince the husband that couscous is delicious!

      Reply
      • Jess

        January 29, 2013 at 2:02 pm

        He doesn't like couscous!? Oh my! Will he eat quinoa? It's so fascinating how different all of our food preferences are.

        Reply
    4. sally @ sallys baking addiction

      January 30, 2013 at 6:07 pm

      I adore couscous but haven't made it in ages. It's so simple, yet satisfying and pairs wonderfully with so many things. Especially veggies. Gorgeous dish here! I'd love some for lunch today. 🙂

      Reply
    5. Maggie @ A Bitchin' Kitchen

      January 31, 2013 at 2:53 am

      It's so hard to find healthy comfort food, but this totally fits the bill! This looks great!

      Reply
      • Jess

        January 31, 2013 at 6:46 am

        So true, Maggie - seems like it's extra important to find a little variety in January AND somehow still keep it relatively healthy. Roasted vegetables are almost always my go-to.

        Reply
    6. Feast on the Cheap

      February 01, 2013 at 10:30 pm

      This looks so flavorful. I've been trying to find recipes that my little babe can eat too now that he's moving onward to finger foods and this looks like it'll fit the bill. YUM. Bookmarking.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers
    • Lasagna Bolognese
    • Falafel Sandwich

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef