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.
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.
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.
Dice up a medium orange bell pepper into bite-size pieces.
Next simply, quarter about 8-10 crimini mushrooms. I love how meaty criminis are and the hold up nicely in a 500 degree oven.
Trim, halve length-wise and slice on small zucchini and one small summer squash into half-moons.
Then chop up one small red onion.
Throw the entire rainbow of vegetables onto the sheet pan.
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!
Give it a thorough tossing to make sure all the vegetables are glossy and coated with olive oil.
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.
Pop the pan-o-veggies into a preheated 500 degree oven for 20 minutes or until the vegetables are caramelized.
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.
Measure one cup of water…
Pour it into a sauce pan…
Measure and add in a tablespoon of the Mediterranean infused oil right on into the pot and bring to a boil.
Once the water is boiling, remove off of the heat and pour in the couscous and salt.
Give it a good stir so the couscous is completely submerged into the water.
Cover and let the couscous chill for 10 minutes.
When the time is up; lift off the lid, fluff with a fork or spatula and break up any couscous clumps.
Throw it into a large bowl.
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.
Would ya just LOOK at that tomato!
All you have left to do is season the vegetables with some ground black pepper…
And then scrape the vegetables and all of their juices right into the bowl with the couscous.
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.
Instead of a face-plant, I stirred it all up before dishing it out. Lame, I know.
This roasted vegetable couscous chased my miserable freezing-cold, polar vortex {seriously getting sick of that term already} tired-of-winter, blues away.
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!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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.
Roasted Vegetable Couscous
Ingredients
Instructions
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The colors! Looks great Laurie!
Could you substitute quinoa or another type of grain for the couscous?
Absolutely! Great idea Chris!
So simple yet so delicious – thats all I need for dinner!!!
Me too Liz!
I love couscous and this recipe sounds terrific. Great job 🙂
Happy Blogging!
Happy Valley Chow
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!
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!
Um YUM! I could eats endless bowls of this!
Seriously, gorgeous! I adore couscous!
DON’T STOP HASHTAGGING EVER!! #cantstopwontstop
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!
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!
I just made this with quinoa and it was great! I’m always looking for new dishes loaded with veggies!
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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