| | | |

Roasted Vegetable Couscous

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This easy and delicious Roasted Vegetable Couscous recipe is the perfect side dish alongside your favorite main dish, or as a light vegan meal. Israeli couscous is tossed with a light lemon dressing, fresh herbs, oven-roasted zucchini, red peppers, and onion. It is equally delicious served warm or cold!

Check out Zucchini and Squash Recipes for more delicious recipes, and to learn about the different types of squash!

Roasted Vegetable Couscous with zucchini, red pepper, and red onion in a serving bowl.

This is another one of those recipes that I have been making for years, but never got around to sharing. Who knows, maybe I wanted to keep it to myself?? No, not really. When I remade my Sole with Caramelized Garlic I tried to link to the couscous dish that I served it with, but there was no recipe. Oops!

What you will need

Ingredients needed to make roasted vegetable couscous.
  • Israeli (Pearl) Couscous is perfect for this recipe because it is different. Yes I am sure you can use regular couscous as well or even rice, but that would be boring.
  • You will need fresh water to cook your couscous to al-dente, just like any other pasta.
  • Fresh zucchini, red bell pepper, and red onion add flavor and texture.
  • Olive oil, lemon zest, red wine vinegar, garlic, black pepper, and minced herbs create a light and tangy dressing. I used fresh oregano because I have a huge pot of it growing in my backyard, but parsley, thyme, and basil would be delicious as well.

Be sure to check out the detailed printable recipe card below

Looking down on a serving bowl filled withRoasted Vegetable Couscous.

What is Israeli couscous made of?

It is a small, ball-like pasta that is about the size and texture of a pearl that is toasted in an open flame. Toasting the pasta allows it to absorb liquids and remain al-dente. Israeli-style couscous is made of durum semolina wheat, so it is not gluten-free.

Pearl Couscous with Roasted Vegetables in a serving bowl.

How to make roasted vegetable couscous

Roast the vegetables

Preheat oven to 400 degrees. Place the chopped vegetables on a baking sheet, drizzle with one tablespoon of olive oil, and toss to coat. Sprinkle with sea salt and pepper.

Chopped zucchini, red pepper and diced red onions seasoned on a baking sheet.

Spread them out in a single layer and roast for 25 to 35 minutes, stirring at least once, until the vegetables are golden and softened. Remove from oven and set aside.

Cook Israeli couscous

Read your package directions for recommended cooking times and liquid amounts for your particular brand!

Bring water to a boil in a medium saucepan. Add the couscous, reduce heat and simmer until all of the water has been absorbed and the couscous is cooked through, about 8 to 10 minutes.

Rinse the cooked couscous to stop the cooking process and place in a large mixing bowl. Set aside.

Cooked, drained pearl couscous in a large mixing bowl.

Make Lemon dressing

Mix olive oil, vinegar, garlic, lemon zest and oregano together in a small bowl.

Lemon and herb dressing mixed together in a small bowl.

Add the roasted vegetables to the couscous, drizzle with the dressing, and stir to combine.

Cooked couscous and roasted vegetables in a large mixing bowl.

Adjust seasoning as needed and serve warm or cold.

Sole with Caramelized Garlic on a bed of couscous with vegetables and lemon wedges on a dinner plate.

This versatile couscous recipe also goes great with Air Fryer Bruschetta Cod, Greek roasted Chicken, and Garlic-Rosemary Pork Chops.

recipe notes & tips

  • If it is too hot to turn on your oven, you can also grill your vegetables outside and dice them when cooked.
  • Substitute any type of couscous in this recipe; tri-color, spelt, or regular. Just remember to adjust liquid and cooking times as needed.

recipe variations

Make it your own by adding your favorite items:

  • crumbled feta cheese just before serving
  • chickpeas or white beans tossed with the cooked vegetables and dressing
  • roasted squash
  • eggplant
  • Roma tomatoes
  • carrots
  • mushrooms
  • broccoli

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

more delicious side dish recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A serving bowl filled with Israeli couscous tossed with roasted red pepper, zucchini, and red onion recipe.

Roasted Vegetable Couscous

This easy and delicious Roasted Vegetable Couscous recipe is tossed with a lemon dressing, fresh herbs, zucchini, red peppers, and onion.
No ratings yet
Print Rate
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: Israeli pearl couscous and roasted vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 246kcal
Author: Lisa Johnson

Ingredients

Roasted Vegetables

  • 1 to 2 zucchini depending on size cut into 0.5-inch pieces
  • 1 medium red bell pepper stemmed, seeded, and cut into 0.5-inch pieces
  • 1 medium red onion chopped
  • 1 tablespoon olive oil
  • sea salt and black pepper

Couscous

  • 1.5 cup Israeli pearl couscous
  • 2 cups fresh water

Lemon Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest from one lemon – zest first, then juice!
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 large clove garlic pressed or finely minced
  • 1 tablespoon minced fresh oregano or 1.5 teaspoon dried – or herbs of your choice

Instructions

Roast the Vegetables

  • Preheat oven to 400 degrees. Place the chopped vegetables on a baking sheet, drizzle with one tablespoon of olive oil, and toss to coat. Sprinkle with sea salt and pepper.
  • Spread them out in a single layer and roast for 25 to 35 minutes, stirring at least once, until the vegetables are golden and softened. Remove from oven and set aside.

Cook the Pearl Couscous

  • Bring water to a boil in a medium saucepan. Add the couscous, reduce heat and simmer until all of the water has been absorbed and the couscous is cooked through, about 8 to 10 minutes.
  • Rinse the cooked couscous to stop the cooking process and place in a large mixing bowl. Set aside.

Make Lemon Dressing

  • Mix olive oil, vinegar, garlic, lemon zest and oregano together in a small bowl.
  • Add the roasted vegetables to the couscous, drizzle with the dressing, and stir to combine. Adjust seasoning as needed and serve warm or cold.

Notes

  • If it is too hot to turn on your oven, you can also grill your vegetables outside and dice them when cooked.
  • Read your package directions for recommended cooking times and liquid amounts for your particular brand!
  • Add or change the vegetables used in this recipe to match your families preferences: squash, eggplant, mushrooms, tomatoes, broccoli, chickpeas, white beans, or top with crumbled feta, etc.
  • Substitute any type of couscous in this recipe; tri-color, spelt, or regular. Just remember to adjust liquid and cooking times as needed.

Nutrition

Calories: 246kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 245mg | Fiber: 4g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 36mg | Calcium: 37mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating