The Ultimate Roasted Vegetable Couscous

Publish date:
Roasted-Vegetable Couscous
  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 2 zucchinis, sliced

  • handful of cherry tomatoes, halved

  • 1 red onion, sliced

  • 1 cup pitted olives

  • 1 red bell pepper, sliced

  • 1 head garlic, separated and peeled

  • 1 tablespoon extra virgin olive oil

  • salt and pepper

  • 2 cups instant couscous

  • parsley for garnish


  1. Preheat oven to 400℉ / 200C.
  2. Place the cut vegetables on a sheet pan. Drizzle with olive oil and sprinkle salt and pepper. Mix to coat veggies. Roast for 35 minutes.
  3. While the veggies are roasting, bring 3 cups of water to a boil. Place the couscous in a large serving dish. Add a pinch of salt and mix. Pour the boiling water over the couscous, cover with a piece of plastic wrap and let it absorb the water to 5 minutes.
  4. Remove the cover and fluff the couscous with a fork.
  5. Place the vegetables on the couscous and mix. Add extra olive oil if you feel like it and garnish with fresh parsley. Delicious served hot, cold or at room temperature!