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 love recipes that have 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 a chili infused olive oil 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 chili infused olive oil. 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!

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Yield: 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 mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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 cremini mushrooms, quartered
• 1 tablespoons olive oil, divided
• 4 tablespoons chili infused oil
• kosher salt
• black pepper
• 1 cup water
• 1 cup couscous
• 1/2 teaspoon kosher salt

Instructions 

• Preheat your oven to 500°.
• 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.
• 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.
• Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.
• 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.
• Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.
• Serve hot and enjoy!

Serving: 1g, Calories: 246kcal, Carbohydrates: 30g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 208mg, Potassium: 452mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1028IU, Vitamin C: 43mg, Calcium: 30mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American

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