Herb Roasted Veggie Couscous
Highlighted under: Global Flavors
I absolutely love preparing Herb Roasted Veggie Couscous for gatherings! The vibrant colors and fragrant herbs create an irresistible dish that I just can't resist. This recipe combines fluffy couscous with a medley of roasted seasonal vegetables, bringing a wonderful depth of flavor and texture. Whether served as a side or as a hearty main dish, it always earns compliments at the table. Using fresh herbs and a splash of lemon really brightens the dish, making it appealing for a variety of palates.
When I first experimented with Herb Roasted Veggie Couscous, I was amazed at how something so simple could be packed with flavor. I played around with different vegetables, and I found that bell peppers, zucchini, and cherry tomatoes worked beautifully together. Roasting them enhances their natural sweetness and gives the dish a lovely caramelized finish.
I also discovered that the key to perfect couscous is to let it sit for a few minutes after cooking. This allows it to absorb the flavors from the broth and makes it delightfully fluffy. Adding fresh herbs right at the end really elevates the flavor profile and brings everything together.
Why You Will Love This Recipe
- Colorful and nutritious veggies add both taste and visual appeal
- Fresh herbs make every bite pop with flavor
- Quick and easy to prepare, perfect for busy weeknights
Mastering Roasting Techniques
Roasting vegetables is an essential step in this Herb Roasted Veggie Couscous recipe, as it enhances their natural sweetness and adds depth to the flavor profile. When preparing your veggies, be sure to cut them into uniform sizes to ensure even cooking. A mix of high heat and simple seasoning allows the vegetables to caramelize beautifully. Keep an eye on them; they should be tender and slightly browned at the edges after about 20 minutes, giving you that perfect roasted texture.
To ensure your veggies cook evenly, it’s advisable to use parchment paper on your baking sheet. This not only prevents sticking but also makes cleanup a breeze. For an added layer of flavor, consider adding a splash of balsamic vinegar or a sprinkle of parmesan cheese during the last few minutes of roasting. Experimenting with different seasonal vegetables, like asparagus or carrots, can also bring unique flavors to this dish.
Perfecting the Couscous
Couscous is a staple in this dish, providing a fluffy base for the roasted vegetables. It’s important to use the right ratio of liquid to couscous for optimal texture. In this recipe, the combination of vegetable broth and olive oil boosts the flavor significantly. Make sure your broth is at a rolling boil before adding the couscous, as this helps the grains swell and become light and airy. After letting it sit, fluffing with a fork helps separate the grains for the best mouthfeel.
If you're looking for gluten-free options, quinoa can be used as a substitute. Keep in mind that the cooking time will differ; quinoa generally takes about 15 minutes to cook. To enhance the couscous or quinoa further, consider adding zest from a lemon or lime, which complements the dish beautifully and adds brightness that contrasts nicely with the roasted vegetables.
Ingredients
Gather the following ingredients to make your Herb Roasted Veggie Couscous:
For the Couscous
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Roasted Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
- Lemon wedges
Make sure to prepare fresh ingredients for the best flavor!
Instructions
Follow these steps to create your delicious Herb Roasted Veggie Couscous:
Roast the Vegetables
Preheat your oven to 400°F (200°C). In a mixing bowl, combine diced bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil, thyme, oregano, salt, and pepper. Toss to coat.
Prepare the Couscous
In a saucepan, bring vegetable broth to a boil. Stir in couscous and olive oil. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and season with salt and pepper.
Combine and Serve
Once the veggies are done, mix them into the couscous. Adjust seasoning as needed. Serve warm, garnished with fresh parsley and lemon wedges.
Enjoy your Herb Roasted Veggie Couscous warm, or let it cool for a refreshing summer salad!
Pro Tips
- For added protein, consider tossing in some chickpeas or feta cheese. Feel free to mix and match the vegetables based on your preference or what's in season. This recipe is quite forgiving!
Dietary Modifications
This recipe is versatile enough to accommodate various dietary needs. To make it vegan, ensure that your vegetable broth is free from animal products—most store-bought options are. For those seeking lower-carb alternatives, substituting couscous with cauliflower rice is an excellent option. Just sauté the riced cauliflower for about 5-7 minutes until tender, and then mix in your roasted vegetables for a satisfying dish that aligns with ketogenic or paleo diets.
For a protein boost, consider adding chickpeas or cooked lentils to the couscous. These legumes will complement the flavors while enhancing the nutritional profile of your meal. You might also explore adding feta cheese for a savory touch, but leave it out if you aim for a fully dairy-free option.
Storage and Reheating Tips
If you find yourself with leftovers, store the couscous and roasted vegetables in an airtight container in the fridge for up to three days. To reheat, simply warm them gently in a skillet over medium heat, adding a splash of olive oil or broth to keep things moist. Avoid microwaving if you want to preserve the fluffy texture of the couscous, as it can become mushy when reheated this way.
This dish also freezes well if you want to prepare it in advance. Portion it into meal-sized containers, being sure to leave space for expansion, and it can be frozen for up to two months. Thaw overnight in the fridge, and when ready to eat, reheat thoroughly before serving, garnishing with fresh parsley and lemon wedges for that freshly-made touch.
Questions About Recipes
→ Can I use different vegetables?
Absolutely! Seasonal vegetables like asparagus, squash, or broccoli would work great.
→ Can I make this recipe ahead of time?
Yes! You can roast the veggies and prepare the couscous in advance; just combine before serving.
→ Is this dish gluten-free?
To make it gluten-free, substitute couscous with quinoa or a gluten-free grain.
→ How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Herb Roasted Veggie Couscous
I absolutely love preparing Herb Roasted Veggie Couscous for gatherings! The vibrant colors and fragrant herbs create an irresistible dish that I just can't resist. This recipe combines fluffy couscous with a medley of roasted seasonal vegetables, bringing a wonderful depth of flavor and texture. Whether served as a side or as a hearty main dish, it always earns compliments at the table. Using fresh herbs and a splash of lemon really brightens the dish, making it appealing for a variety of palates.
Created by: Olivia Hayes
Recipe Type: Global Flavors
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Couscous
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Roasted Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
- Lemon wedges
How-To Steps
Preheat your oven to 400°F (200°C). In a mixing bowl, combine diced bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil, thyme, oregano, salt, and pepper. Toss to coat. Spread the vegetables in a single layer on a baking sheet and roast in the oven for 20 minutes or until tender and slightly caramelized.
In a saucepan, bring vegetable broth to a boil. Stir in couscous and olive oil. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and season with salt and pepper.
Once the veggies are done, mix them into the couscous. Adjust seasoning as needed. Serve warm, garnished with fresh parsley and lemon wedges.
Extra Tips
- For added protein, consider tossing in some chickpeas or feta cheese. Feel free to mix and match the vegetables based on your preference or what's in season. This recipe is quite forgiving!
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 44g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 8g