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The Ultimate Roasted Vegetable Couscous

Roasted-Vegetable Couscous

Roasted veggies make a meal out of a bowl of instant couscous. Very little mess and cleanup and lots of flavor. Add chickpeas for more protein. 

  • 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, such as Colavita, plus more for drizzling
  • Kosher salt and freshly cracked black pepper
  • 2 cups instant couscous
  • Fresh parsley for garnish


  1. Preheat oven to 400℉/200°C.
  2. Place zucchini, tomatoes, onion, olives, red pepper, and garlic on a sheet pan. Drizzle with evoo and sprinkle salt and pepper. Mix to coat veggies. Roast for 35 minutes.
  3. While the veggies are roasting, bring 3 cups 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 for 5 minutes.
  4. Remove the cover and fluff the couscous with a fork.
  5. Place the vegetables on the couscous and mix. Drizzle more evoo and garnish with fresh parsley.

    Delicious served hot, cold or at room temperature!