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Roasted Vegetable Couscous Salad with Mediterranean Spices

Create roasted vegetable couscous with bell peppers, zucchini and herbs in 30 minutes. Fluffy grains and caramelized veggies—perfect side or meal prep.

Roasted Vegetable Couscous is a Mediterranean-inspired dish that combines tender, pearl-like granules of steamed couscous with an assortment of oven-roasted vegetables—typically bell peppers, zucchini, eggplant, cherry tomatoes, and red onion—tossed in olive oil, garlic, and warming spices such as cumin and paprika. Finished with fresh herbs like parsley or cilantro and a squeeze of lemon for brightness, the recipe balances hearty textures with vibrant, subtly smoky flavors. It is commonly served warm or at room temperature as a versatile side or light main course, making it well-suited to weeknight dinners, potlucks, and seasonal gatherings from spring through early autumn.

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Roasted Vegetable Couscous Salad with Mediterranean Spices

This recipe is a meal-prep win: roast once, portion out, and lunches are sorted for days. It’s endlessly flexible—swap in mushrooms, sweet potatoes, or any veg you need to use up—and the flavors only get better overnight, so leftovers are a perk, not an afterthought.

Prep Time
25 minutes
Cook Time
35 minutes
Total Time
60 minutes
Servings: 4 Course: main-meals

Ingredients

  • Couscous – 1 ½ cups (uncooked)

  • Boiling vegetable broth or water – 1 ¾ cups
  • Olive oil – 3 tbsp, divided
  • Red bell pepper – 1 large, diced
  • Zucchini – 1 medium, diced
  • Red onion – 1 medium, cut into wedges
  • Carrot – 1 large, diced
  • Eggplant – 1 small, diced
  • Cherry tomatoes – 1 cup, halved
  • Chickpeas (garbanzo beans) – 1 can (15 oz), drained and rinsed
  • Garlic – 2 cloves, minced
  • Ground cumin – 1 tsp
  • Ground coriander – 1 tsp
  • Smoked paprika – ½ tsp
  • Ground cinnamon – ¼ tsp
  • Salt – ¾ tsp, or to taste
  • Freshly ground black pepper – ½ tsp, or to taste
  • Fresh lemon juice – 2 tbsp
  • Fresh parsley – ¼ cup, chopped
  • Fresh mint – 2 tbsp, chopped
  • Feta cheese, crumbled – ½ cup (optional)
  • Toasted pine nuts – ¼ cup (optional)
  • Kalamata olives, sliced – ⅓ cup (optional)
  • Red pepper flakes – pinch (optional, adds heat)
  • Lemon zest – 1 tsp (optional, brightens flavor)
  • Balsamic glaze – light drizzle (optional, for serving)

Method

  1. Preheat oven to 425°F

  2. Rinse zucchini under cool water
  3. Rinse bell peppers under cool water
  4. Rinse eggplant under cool water
  5. Rinse cherry tomatoes under cool water
  6. Pat all vegetables dry with a clean towel
  7. Trim ends of zucchini
  8. Slice zucchini into half moons
  9. Remove stems and seeds from bell peppers
  10. Cut bell peppers into one inch pieces
  11. Cut eggplant into one inch cubes
  12. Place zucchini on a large rimmed baking sheet
  13. Place bell peppers on the baking sheet
  14. Place eggplant on the baking sheet
  15. Place cherry tomatoes on the baking sheet
  16. Drizzle the vegetables with olive oil
  17. Sprinkle salt over the vegetables
  18. Sprinkle black pepper over the vegetables
  19. Sprinkle ground cumin over the vegetables
  20. Sprinkle smoked paprika over the vegetables
  21. Sprinkle dried oregano over the vegetables
  22. Toss the vegetables until they are evenly coated
  23. Spread the vegetables into a single layer on the sheet
  24. Put the baking sheet in the preheated oven
  25. Roast the vegetables for fifteen minutes
  26. Stir the vegetables on the sheet with a spatula
  27. Continue roasting the vegetables for ten more minutes
  28. Remove the baking sheet from the oven
  29. Pour vegetable broth into a medium saucepan
  30. Bring the broth to a boil over medium heat
  31. Add dry couscous to the boiling broth
  32. Add a pinch of salt to the saucepan
  33. Stir the couscous once
  34. Cover the saucepan with a tight fitting lid
  35. Remove the saucepan from heat
  36. Let the couscous steam for five minutes
  37. Fluff the couscous with a fork
  38. Transfer the roasted vegetables to a large mixing bowl
  39. Let the vegetables cool for five minutes
  40. Add the fluffed couscous to the mixing bowl
  41. Add chopped fresh parsley to the bowl
  42. Add chopped fresh mint to the bowl
  43. Add crumbled feta cheese to the bowl
  44. Squeeze the juice of one lemon over the salad
  45. Drizzle extra virgin olive oil over the salad
  46. Taste the salad for seasoning
  47. Add more salt if needed
  48. Add more pepper if needed
  49. Toss the salad gently to combine everything
  50. Serve the salad warm or at room temperature

Nutrition (whole recipe)

Calories
2575 kcal Protein
83 g Fat
100 g Carbs
351 g Fiber
57 g Sugar
64 g

Notes

Chef’s Note
Toast the dry couscous in a teaspoon of olive oil for 2–3 minutes before adding hot stock; the quick sear unlocks a deeper, nutty flavor and keeps the pearls from clumping. Fold in a handful of crumbled feta or a can of drained chickpeas just before serving for extra richness and protein, and swap the lemon juice for 1 tablespoon of finely chopped preserved lemon if you want a brighter, briny kick.

why this recipe

With its vibrant medley of caramel-sweet roasted peppers, zucchini, and onions nestled into fluffy, fragrant grains, this roasted vegetable couscous offers a harmonious balance of bold flavor and wholesome nourishment that busy weeknights and special gatherings alike can appreciate. The high-heat roasting coaxes out deep, smoky notes from the vegetables while keeping their natural juiciness intact, and the couscous absorbs every bit of that savory goodness in mere minutes, making the dish both satisfying and remarkably quick to prepare. Finished with a kiss of citrus and fresh herbs, it delivers restaurant-level complexity using everyday pantry staples, proving that healthy, plant-forward cooking can be utterly crave-worthy without demanding hours in the kitchen.

FAQs

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Frequently Asked Questions

Can I substitute quinoa or another grain for the couscous?
Yes—cooked quinoa, farro, bulgur, or even small pasta shapes (like orzo) all work well in place of couscous. Prepare the alternative grain according to its package directions, then fold it into the roasted vegetables just as you would the couscous, adjusting salt and liquid as needed.
How long will the roasted vegetable couscous keep in the refrigerator, and what’s the best way to store it?
When cooled completely, transfer the couscous to an airtight container and refrigerate; it will stay fresh for about 4 days (3 days if you’ve mixed in feta). Keep any extra lemon wedges or balsamic glaze separate and add them just before serving to maintain the best texture and flavor.
How can I make this dish gluten-free?
Replace the wheat-based couscous with a naturally gluten-free grain such as cooked quinoa, millet, buckwheat, or rice (or use a certified gluten-free “couscous” made from corn or chickpea flour). Prepare the substitute grain per its package directions, then fold it into the roasted vegetables exactly as you would the couscous. Be sure all other ingredients—especially broth, spices, and optional add-ins—are labeled gluten-free to avoid cross-contamination.

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