Roasted Vegetable Couscous
Published Jan 28, 2013•Updated Apr 19, 2022
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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.
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
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Whole Wheat Couscous with Roasted Vegetables
Equipment
- Mixing Bowls
- Half Sheet Pan
- Large Saucepan
Ingredients
For the Vegetables:
- 2 Tbsp Olive Oil
- 1 tsp Ground Cumin
- 1/2 tsp Paprika
- 1/4 tsp Ground Cinnamon
- 1/2 tsp Salt
- 3 lbs Assorted Vegetables, cut into even 3/4 inch pieces (a combination of carrots, butternut squash, cauliflower, and sweet potatoes are my favorites)
- 1 Yellow Onion, chopped
For the Couscous:
- 1 Tbsp Olive Oil
- 1 small Shallot, minced
- 2 cups Low-Sodium Vegetable Stock
- 1 1/3 cups Uncooked Whole-Wheat Couscous (regular couscous will also work)
- 1 Tbsp Unsalted Butter (omit for a vegan version)
- 1/4 cup Parsley, chopped
- 2 Tbsp 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
It’s so hard to find healthy comfort food, but this totally fits the bill! This looks great!
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.
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. 🙂
Sounds like my kind of side dish. Now if only I could convince the husband that couscous is delicious!
He doesn’t like couscous!? Oh my! Will he eat quinoa? It’s so fascinating how different all of our food preferences are.
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!
I had it for lunch all week last week, Ashley – I’m a sucker for something that packs up nicely for lunches!
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
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)!