Whole Wheat Couscous with Roasted Vegetables

4 from 6 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 or meat. Add white beans or chickpeas for protein.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Keyword: easy dinner, easy roasted vegetables, easy side dish, easy vegetable side, side dish, vegetarian, vegetarian meal

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Mixing Bowls
Half Sheet Pan
Large Saucepan

Ingredients

For the Roasted Vegetables:

3 cups cubed vegetables (any combination will work; I like onion, carrots, broccoli, butternut squash, cauliflower, or sweet potatoes)
2 Tablespoons olive oil
1/2 teaspoon kosher salt

For the Couscous:

1 1/2 cups vegetable broth or stock
1 cup uncooked whole wheat couscous
1 Tablespoon unsalted butter (optional; omit for a vegan version)
1/4 cup flat-leaf parsley, chopped (optional)

Instructions

Preheat the oven to 425 F.
Combine the vegetables, olive oil, and salt. Spread them out on a large rimmed baking sheet and roast, stirring halfway through, until tender, 25 to 30 minutes.
While the vegetables roast, in a medium saucepan over high heat, bring the vegetable stock to a boil.
As soon as the stock is boiling, pour in the couscous and stir well. Remove the pan from the heat and cover it with a tight-fitting lid. 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 fold in the roasted vegetables and parsley. Taste and add additional salt, if desired (depending on the saltiness of your broth, you may not need additional salt). Serve immediately.

Nutrition