Roasted Vegetable Couscous

Overhead photo of a dish of couscous with vegtables

5 from 3 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish, Side Dish

Cuisine: Moroccan

Keyword: carrots, couscous, red bell pepper, red onion, Vegetarian, zucchini

Servings: servings

Calories: 261kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition