This roasted vegetable couscous is a flavorful, flexible dish that works beautifully as a light main course or as a side dish with chicken, lamb, or beef. Made with red onion, red bell pepper, carrots, zucchini, currants, warm spices, and toasted almonds, it is simple to prepare and easy to customize with the vegetables you have on hand.
Healthy and Delicious Roasted Vegetable Couscous
Roasted vegetable couscous is the kind of recipe that feels comforting, colorful, and satisfying without being complicated. It is a great choice when you want something wholesome for lunch, a make-ahead dish for the week, or a simple side that can round out a family dinner. The combination of fluffy couscous, caramelized roasted vegetables, sweet currants, and lightly toasted almonds gives every bite a lovely mix of texture and flavor.
This dish was inspired by a restaurant meal and a similar idea found in the Bon Appetit Cookbook. The version here is slightly adapted with currants instead of raisins, regular couscous, and a handful of toasted slivered almonds for crunch. It is also a practical clean-out-the-pantry recipe, because the vegetables can be changed based on what you already have in the refrigerator.
The beauty of this roasted vegetable couscous recipe is how easy it is. The vegetables roast in the oven until tender and lightly browned, while the couscous cooks quickly on the stovetop. Once both parts are ready, everything is tossed together in one large serving bowl. It can be enjoyed warm, at room temperature, or chilled, which makes it especially useful for meal prep, picnics, potlucks, and easy weekday meals.
Roasted Vegetable Couscous Ingredients
- olive oil
- red onion
- red bell pepper
- carrots
- zucchini
- kosher salt and pepper
- chicken or vegetable broth
- currants
- ground cinnamon
- turmeric
- couscous, not pearl couscous
- butter
- slivered almonds
To begin, toss the chopped vegetables with olive oil, kosher salt, and pepper. Spread them out on a large baking sheet so they have room to roast instead of steam. A 400-degree oven gives the vegetables enough heat to soften, brown slightly, and develop that deep roasted flavor that makes this couscous so good.
While the vegetables are roasting, prepare the couscous. Bring the broth, butter, currants, cinnamon, and turmeric just to a boil. Stir in the couscous, remove the pan from the heat, cover it, and let it stand for about five minutes. After that short rest, fluff the couscous with a fork so the grains stay light and separate.
When the vegetables are finished roasting, combine them with the couscous in a large serving dish. Toss gently until the vegetables are evenly distributed. Toasted slivered almonds are optional, but they add a pleasant crunch and a nutty flavor. To toast them, place the almonds in a small skillet over medium heat and stir often until they become fragrant and lightly golden.
This roasted vegetable couscous is full of color, flavor, and everyday ingredients. It is hearty enough to serve as a vegetarian main dish when made with vegetable broth, yet it also pairs well with grilled or roasted meats. Because it can be served warm, cold, or at room temperature, it is a reliable recipe for both casual meals and entertaining.
A Few Cook’s Notes for Roasted Vegetable Couscous
This version uses red onion, red bell pepper, carrots, and zucchini, but the recipe is very adaptable. Other roasted vegetables, such as green pepper, eggplant, broccoli, or asparagus, can also work well.
Use regular couscous for this recipe, not pearl couscous. Regular couscous cooks quickly by steaming off the heat, while pearl couscous requires a different cooking method.
If you cannot find currants, regular raisins can be used instead. They will bring a similar touch of sweetness to balance the savory vegetables and warm spices.
More Delicious Couscous Recipes to Enjoy
Greek Couscous Salad
Curried Couscous with Apples and Fennel
Watermelon, Feta and Couscous Salad with Citrus Vinaigrette
Roasted Vegetable Couscous
Ingredients
- 2 Tbsp. olive oil
- 1 medium red onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 3 large carrots, peeled and cut into thick strips
- 2 zucchini, cut into 1 1/2- to 2-inch pieces
- kosher salt and pepper
- 2 cups low-sodium chicken broth, or vegetable broth
- 1 Tbsp. butter
- 1/2 tsp. ground cinnamon
- 1/4 tsp. turmeric
- 1/2 cup currants
- 1 1/2 cups regular couscous
- 1/3 cup toasted slivered almonds
Instructions
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Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
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In a large bowl, toss the red onion, red bell pepper, carrots, and zucchini with the olive oil until evenly coated. Spread the vegetables on the prepared baking sheet and season with kosher salt and pepper. Roast for 25 minutes, stirring halfway through, until lightly browned and tender.
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While the vegetables roast, bring the broth, butter, cinnamon, turmeric, and currants to a boil in a saucepan. Add the couscous, remove the pan from the heat, cover, and let stand for 5 minutes. Fluff with a fork.
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Transfer the roasted vegetables and couscous to a large serving bowl. Toss until well combined, then season with additional salt and pepper if needed. Top with toasted slivered almonds, if desired. Serve warm, cold, or at room temperature.
Notes
Use regular couscous, not pearl couscous, for this recipe.
If currants are unavailable, regular raisins are a suitable substitute.