This Roasted Vegetable Couscous is delicious as a main dish or as a side served with chicken, lamb or beef. This version is made with red onion, red bell pepper, carrots, zucchini and currants. It’s a simple dish that’s totally customizable.
Healthy and Delicious Roasted Vegetable Couscous
I get my inspiration for recipes here at the BHK from so many different places. Whether it’s from a restaurant where I just enjoyed a fabulous meal or from a dinner I’ve enjoyed while at a friend’s or sometimes from a magazine.
I enjoyed this Roasted Vegetable Couscous in a restaurant a while back and just came across something similar in the Bon Appetit Cookbook. I changed it up just a smidge by adding currants instead of raisins because I had them on hand, by using a boxed couscous mix and by adding some toasted slivered almonds because I had some leftover from my Lemon Blueberry Granola recipe and wanted to use them up.
It’s a clean out the pantry and vegetable bin kinda recipe that’s healthy and filling and perfect for meal prep for the week too! And it’s beyond easy!
Roasted Vegetable Couscous Ingredients
- olive oil
- red onion
- red bell pepper
- kosher salt and pepper
- chicken or vegetable broth
- ground cinnamon
- couscous (not pearl couscous)
- slivered almonds
You’ll simply toss favorite veggies in some olive oil, kosher salt and pepper, place them on a baking sheet and roast in your oven at 400 degrees. And while the veggies are roasting you’ll make your couscous. I used a box of couscous by Near East.
I brought my broth, some butter, the currants, ground cinnamon and turmeric just to a boil and then added my couscous, removed it from the heat and covered it, and then just let it sit for about five minutes before I took the lid off and fluffed it.
Once the veggies were done roasting, I added the couscous and veggies to a large serving dish and tossed until everything was well combined. I like to add some toasted slivered almonds to this dish. You’ll just need to toast the almonds in a small frying pan over medium heat, stirring them often until you begin to smell the nutty flavor. This is optional, but the nuts add a nice crunch.
This dish has lots of delicious flavor AND it’s good for you. It’s got your daily dose of veggies and so much more!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Roasted Vegetable Couscous
I decided to use red onion, red bell pepper, carrots and zucchini for today’s roasted vegetable medley. You can also substitute with any vegetables you enjoy roasted. Perhaps green pepper, eggplant, broccoli or asparagus.
You will need regular couscous, not pearl couscous for this dish.
If you can’t find currants, you can also use regular raisins.
More Delicious Couscous Recipes to Enjoy
- 2 Tbsp. olive oil
- 1 medium red onion, coarsely chopped
- 1 large red bell pepper, coarsley chopped
- 3 large carrots, peeled and cut into thick strips (as pictured)
- 2 zucchini, cut into 1 1/2-2-inch. pieces
- kosher salt and pepper
- 2 cups low-sodium chicken broth, or you can use vegetable broth
- 1 Tbsp. butter
- 1/2 tsp. ground cinnamon
- 1/4 tsp. turmeric
- 1/2 cup currants
- 1 1/2 cups couscous, or one 10-oz. box Near East Original Couscous
- 1/3 cup toasted slivered almonds
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine all vegetables with olive oil and toss until well coated. Spread vegetables on prepared sheet and sprinkle with salt and pepper. Roast for 25 minutes, stirring halfway through until lightly browned and tender.
- While the veggies are roasting, bring the broth, butter, cinnamon, turmeric and currants to a boil. Once the broth is boiling, add the couscous and remove from the heat. Cover and let stand for 5 minutes, then fluff with a fork.
- When the vegetables are done roasting, remove them from the oven and combine the couscous and vegetables in a large serving bowl tossing until well combined. Season with salt and pepper. Top with toasted slivered almonds, if desired. This dish can be served warm, cold or at room temperature.