This roasted vegetable couscous recipe is full of goodness and delicious Moroccan flavors. Perfect served with roast lamb, chicken or grilled meats.
Making roasted vegetables with couscous is super simple but gives you a colorful dish packed full of flavor.
Roasting the vegetables really intensifies the flavor, and the medley of different flavors is wonderful in this veggie couscous recipe.
Vegetables for couscous
You can choose to add any vegetables you like to this roasted veg couscous recipe. I have chosen eggplant, red onion, red bell pepper, butternut squash and tomatoes as I feel they complement each other and roast well.
Other roasted vegetable ideas include other root vegetables such as carrots, sweet potato or parsnips. Cauliflower, broccoli and zucchini also work well in a roasted vegetable mix. See what you have in your fridge!
To roast the vegetables, chop them up, stir them with olive oil and any spices you want and then roast in the oven for 45 minutes.
How to cook couscous
There are several ways to cook couscous, including on the stove top and in the microwave. For this couscous vegetable recipe, the couscous is baked in the oven.
This results in a nice fluffy couscous, without hardly any effort - especially as you already have the oven on for roasting the vegetables.
To bake couscous in the oven, you first need to rehydrate the couscous by covering with water and soaking for 5 minutes. Then top with butter and seasoning, cover with foil and bake in the oven for 20 minutes. Done!
Spices for roast vegetable couscous
You can add any of your favorite spices flavor the vegetables. This recipe calls for coriander, cumin, paprika, turmeric and cinnamon to create a Moroccan vegetable couscous recipe, as it is traditionally a North African dish, but you can play around with any spices.
If you want to add a bit of a kick to your vegetables with couscous, then stir in some cayenne pepper. You could also experiment with Italian herbs.
Couscous dinner ideas
Couscous with vegetables can be served as a vegetarian main dish, or makes a great side dish to go with roasted or grilled meats.
Couscous as a side dish is perfect for roast lamb or chicken, particularly those cooked with Moroccan spices.
It is delicious served warm or cold, making it a great dish for a picnic, barbecue or pot luck. It also keeps well in the fridge for a couple of days for eating up leftovers later.
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Roasted Vegetable Couscous
- 1 red onion thinly sliced
- 1 small eggplant halved and sliced
- 1 red bell pepper halved and sliced
- ½ butternut squash cubed
- 3 tomatoes quartered
- 3 tablespoon olive oil
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- pinch turmeric
- pinch cinnamon
- salt & pepper
- 1 ⅔ cups couscous (250g)
- 2 tablespoon butter (25g)
- handful cilantro / coriander leaves chopped
- Pre-heat the oven to 200C / 400F.
- Prepare the vegetables and place in a roasting tin, pour over the olive oil and spices and mix well.
- Place the vegetables in the oven and bake for 45 minutes, stirring once.
- Meanwhile, put the couscous into an ovenproof bowl. Add water until it is level with the top of the couscous. Leave it to soak for 5 minutes.
- Cut the butter up into tiny cubes and sprinkle over the couscous. Season with salt and pepper, then cover with foil and bake in the oven for 20 minutes.
- When both the vegetables and couscous are ready, stir the vegetables into the couscous, together with the cilantro.