Roasted Vegetable Couscous

Roasted vegetable couscous is instant a favorite. Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous. Easy!

I’ve been obsessed with two things since I was a little girl. Food and colors. You’re probably wondering where I’m going with this, but I do have a point. I swear.

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If I wasn’t coloring in my She-Ra coloring book, I was drawing rainbows (I also perfected the color scheme and multidimensional clouds) and if I wasn’t doing that I was cooking in my Strawberry Shortcake particle board kitchen or having a tea party with my sister consisting of water and cheerios.

So with that said, when it comes to creating recipes I am especially fond of a dishes with lots of color.

So for today’s recipe, I naturally I picked a rainbow of vegetables, blasted them into caramelization and tossed them in couscous. There is no fancy dressing and not an herb in sight. Just vegetables that have released their own natural juices. I just used STAR’s Mediterranean Cuisine Cooking Oil {because olive oil and a little chili pepper blended perfectly together makes everything taste better} and of course, salt and pepper. That’s it.

Sometimes the simplest of recipes tend to be the tastiest.

Roasted Vegetable Couscous www.SimplyScratch.com tomatoes

Start by throwing some tomatoes onto a rimmed aluminum sheet pan. I’m using my two favorites, grape and sungolds. Side Note: technically it’s not tomato season, but I’m so obsessed with tomatoes it’s not even funny.

Roasted Vegetable Couscous www.SimplyScratch.com diced bell pepper

Dice up a medium orange bell pepper into bite-size pieces.

Roasted Vegetable Couscous www.SimplyScratch.com mushroom collage

Next simply, quarter about 8-10 crimini mushrooms. I love how meaty criminis are and the hold up nicely in a 500 degree oven.

Roasted Vegetable Couscous www.SimplyScratch.com zucchinin and squash collage

Trim, halve length-wise and slice on small zucchini and one small summer squash into half-moons.

Roasted Vegetable Couscous www.SimplyScratch.com red onion

Then chop up one small red onion.

Roasted Vegetable Couscous www.SimplyScratch.com prepped

Throw the entire rainbow of vegetables onto the sheet pan.

Roasted Vegetable Couscous www.SimplyScratch.com Star Cuisine Cooking Oil Collage

Drizzle with 4 tablespoons of STAR Mediterranean infused olive oil. You can find the Mediterranean infuse oils at select Safeway and Vons stores and online. But you could also use regular olive oil with a few pinches of red pepper flakes, but the infused oil is where it’s at!

Roasted Vegetable Couscous www.SimplyScratch.com toss together

Give it a thorough tossing to make sure all the vegetables are glossy and coated with olive oil.

Roasted Vegetable Couscous www.SimplyScratch.com season with salt

Spread the veggies out evenly onto the sheet pan and season generously with kosher salt. The salt will help the vegetables release their juices. If each of the vegetables do not have their own space on the sheet pan then go ahead and divide among two pans and add a little more olive oil to the second pan.

Roasted Vegetable Couscous www.SimplyScratch.com roast away

Pop the pan-o-veggies into a preheated 500 degree oven for 20 minutes or until the vegetables are caramelized.

Roasted Vegetable Couscous www.SimplyScratch.com couscous and salt

While the vegetables are off into that blazing oven it’s time to make couscous. Measure out a cup of couscous and a 1/2 teaspoon of kosher salt.

Roasted Vegetable Couscous www.SimplyScratch.com water

Measure one cup of water…

Roasted Vegetable Couscous www.SimplyScratch.com pour

Pour it into a sauce pan…

Roasted Vegetable Couscous www.SimplyScratch.com one tbs olive oil

Measure and add in a tablespoon of the Mediterranean infused oil right on into the pot and bring to a boil. 

Roasted Vegetable Couscous www.SimplyScratch.com add to the pot of boiling water

Once the water is boiling, remove off of the heat and pour in the couscous and salt.

Roasted Vegetable Couscous www.SimplyScratch.com stir and cover

Give it a good stir so the couscous is completely submerged into the water. 

Roasted Vegetable Couscous www.SimplyScratch.com cover and remove off of the heat for 10

Cover and let the couscous chill for 10 minutes. 

Roasted Vegetable Couscous www.SimplyScratch.com fluff

When the time is up; lift off the lid, fluff with a fork or spatula and break up any couscous clumps.

Roasted Vegetable Couscous www.SimplyScratch.com into a big o bowl

Throw it into a large bowl.

Roasted Vegetable Couscous www.SimplyScratch.com roasted

If you can time it right, the couscous and the roasted vegetables should be done at the same time. If not you could just keep the vegetables in your oven while it’s off but still warm.

Roasted Vegetable Couscous www.SimplyScratch.com tomato

Would ya just LOOK at that tomato!

Roasted Vegetable Couscous www.SimplyScratch.com black pepper

All you have left to do is season the vegetables with some ground black pepper…

Roasted Vegetable Couscous www.SimplyScratch.com add the roasted veggies in

And then scrape the vegetables and all of their juices right into the bowl with the couscous.

Roasted Vegetable Couscous www.SimplyScratch.com face plant

I could literally do a face-plant into the bowl as is, right now and not be ashamed. Who needs a fork? I mean really.

Roasted Vegetable Couscous www.SimplyScratch.com tossy toss

Instead of a face-plant, I stirred it all up before dishing it out. Lame, I know.

Roasted Vegetable Couscous www.SimplyScratch.com

This roasted vegetable couscous chased my miserable freezing-cold, polar vortex {seriously getting sick of that term already} tired-of-winter, blues away.

Roasted Vegetable Couscous www.SimplyScratch.com #healthy #vegetables

But I still miss grass, flip-flops and eighty degree days. Though if I close my eyes, this roasted vegetable couscous is close to it. #feeltherainbow

I swear I’ll stop hash-tagging soon.

Enjoy! And if you give this Roasted Vegetable Couscous recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Vegetable Couscous www.SimplyScratch.com #healthy

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 4-6 servings

Roasted Vegetable Couscous

Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous. An easy, healthy and flavor-packed side dish that everyone will love.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 small zucchini, halved lengthwise and sliced 1/2 an inch moons
  • 1 small yellow squash, halved lengthwise and sliced into 1/2 inch moons
  • 1 medium orange bell pepper, seeded and chopped
  • 1 cup grape tomatoes
  • 1 cup sun gold tomatoes
  • 1 small red onion, chopped
  • 8-10 cremini mushrooms, quartered
  • 5 tablespoons of STAR Mediterranean Olive Oil, divided
  • kosher salt
  • black pepper
  • 1 cup water
  • 1 cup couscous
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat your oven to 500°.
  2. On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables. Spread them out evenly, b careful not to over crowd the pan. If each vegetable doesn't have its own space on the sheet pan, then divide them among two pans.
  3. Season with a couple heavy pinches of kosher salt and then pop the vegetables into your preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even roasting.
  4. Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.
  5. Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Olive Oil to a boil. Once the water is at a rolling boil, remove the pan from the heat and add in the cup of couscous and a ½ teaspoon of kosher salt. Stir, cover and let sit for 10 minutes.
  6. Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.
  7. Serve hot and enjoy!
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16 Responses to “Roasted Vegetable Couscous”

  1. #
    1
    Kathy F. — January 28, 2014 at 9:26 am

    The colors! Looks great Laurie!

  2. #
    2
    Chris — January 28, 2014 at 9:28 am

    Could you substitute quinoa or another type of grain for the couscous?

    • simplyscratch replied: — January 28th, 2014 @ 9:37 am

      Absolutely! Great idea Chris!

  3. #
    3
    Liz@Virtually Homemade — January 28, 2014 at 10:43 am

    So simple yet so delicious – thats all I need for dinner!!!

    • simplyscratch replied: — January 29th, 2014 @ 9:39 am

      Me too Liz!

  4. #
    4
    Happy Valley Chow — January 28, 2014 at 11:47 am

    I love couscous and this recipe sounds terrific. Great job 🙂

    Happy Blogging!
    Happy Valley Chow

  5. #
    5
    Amanda @ Once Upon a Recipe — January 28, 2014 at 12:33 pm

    Simple, beautiful, and very tasty I’m sure! I have a few delicious gourmet olive oils that I need to start cooking with – this looks like a great recipe to experiment with!

  6. #
    6
    Taylor @ Food Faith Fitness — January 29, 2014 at 7:23 am

    I lovelovelove cous cous, but I have put roasted vegetables in it! Usually my veggies go on the side, so I am loving this! And, all those colors make my eyes happy. I like pretty food…so this!

  7. #
    7
    ashley - baker by nature — January 29, 2014 at 9:21 am

    Um YUM! I could eats endless bowls of this!

  8. #
    8
    Lauren @ Climbing Grier Mountain — January 29, 2014 at 11:27 am

    Seriously, gorgeous! I adore couscous!

  9. #
    9
    Aukele | 91 Dash — January 29, 2014 at 2:16 pm

    DON’T STOP HASHTAGGING EVER!! #cantstopwontstop

  10. #
    10
    Christine @ Cooking with Cakes — January 29, 2014 at 4:08 pm

    those vegetables look lovely!! it really is about eating the rainbow! Do you quinoa would work well with this over couscous? I’m not much of a cous gal but this looks too tasty to pass up!

  11. #
    11
    Jennie @themessybakerblog — January 31, 2014 at 11:20 am

    Laurie, this veggie loaded couscous is calling my name. I love roasted veggies so much that I could eat them on a daily basis. Love this!

  12. #
    12
    Neli — February 11, 2014 at 8:45 pm

    I just made this with quinoa and it was great! I’m always looking for new dishes loaded with veggies!

  13. #
    13
    char — December 5, 2015 at 7:14 pm

    Love the dish. I made it for the first time today and I found that the veggies burned in the oven a bit. Some of the veggies cook faster than others, so I’ll have to keep this in mind for next time.

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