Best 5 Mediterranean Roasted Vegetable Couscous Recipes

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**Mediterranean Roasted Vegetable Couscous: A Culinary Journey to the Heart of Flavor and Health**

Embark on a delightful culinary adventure with Mediterranean Roasted Vegetable Couscous, a delectable dish that harmoniously blends vibrant colors, tantalizing aromas, and wholesome ingredients. This delectable recipe captivates the senses with a symphony of flavors, taking you on a journey through the vibrant landscapes of the Mediterranean. Discover the perfect balance between succulent roasted vegetables, fluffy couscous, and a zesty dressing that elevates each bite to a new level of culinary delight. As you savor this dish, you'll find yourself immersed in a symphony of textures, where tender vegetables mingle with the fluffy texture of couscous, creating a satisfying and unforgettable dining experience. So, prepare to be tantalized by the Mediterranean Roasted Vegetable Couscous, a culinary masterpiece that embodies the essence of healthy, flavorful, and soul-satisfying cuisine.

Let's cook with our recipes!

ROASTED VEGETABLE COUSCOUS



Roasted Vegetable Couscous image

Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.

Provided by Beth - Budget Bytes

Time 55m

Number Of Ingredients 10

4 Roma tomatoes ($1.69)
2 zucchini ($1.23)
1 bell pepper ($1.00)
1 red onion ($0.69)
4 cloves garlic ($0.24)
2 Tbsp olive oil ($0.32)
2 pinches salt and pepper ($0.05)
2 cups couscous ($1.97)
3 cups vegetable broth ($0.39)
1/4 bunch parsley ($0.24)

Steps:

  • Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
  • Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
  • Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
  • While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
  • After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
  • Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

Nutrition Facts : ServingSize 1 Cup, Calories 225.15 kcal, Carbohydrate 40.69 g, Protein 6.9 g, Fat 3.98 g, Fiber 3.75 g, Sodium 460.91 mg

CHEAT SHEET ROASTED VEGETABLE COUSCOUS



Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
  • Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
  • To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS



Mediterranean Roasted Vegetable Couscous image

This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.

Provided by Clare E-Foodie Jones

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1 large red onion, cut in eights
1 red pepper, cut in eights
1 yellow pepper, cut in eights
1 courgette, cut in 1/4 inch diagonal pieces
1 cup chopped fresh coriander (cilantro)
1 cup chopped of fresh mint
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
60 g dried apricots, chopped
1 head garlic
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
50 g pine nuts, roasted
250 g couscous
350 ml chicken stock
2 tablespoons extra virgin olive oil
salt
black pepper

Steps:

  • In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
  • When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
  • Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
  • In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
  • Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES



Mediterranean Couscous Salad with Roasted Vegetables image

Categories     Salad     Garlic     Olive     Side     Roast     Vegetarian     Basil     Leek     Eggplant     Bell Pepper     Zucchini     Chill     Vegan     Couscous     Capers     Boil     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 1/2 cups water
1 teaspoon salt
1 10-ounce box couscous
1 cup pitted brine-cured black olives (such as Kalamata), halved
6 tablespoons fresh lemon juice
3 tablespoons drained capers
3 tablespoons thinly sliced fresh basil

Steps:

  • Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
  • Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
  • Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

ROASTED VEG & COUSCOUS SALAD



Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories     Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
  • Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
  • In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

Tips:

  • To save time, use pre-cut vegetables.
  • Feel free to add other vegetables to the roast, such as zucchini, bell peppers, or mushrooms.
  • If you don't have any vegetable broth, you can use water instead.
  • For a more flavorful couscous, toast it in a dry pan before cooking.
  • Serve the couscous with a dollop of yogurt or tahini sauce.

Conclusion:

This Mediterranean roasted vegetable couscous is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be customized to your liking. The roasted vegetables add a delicious flavor and texture to the couscous, and the herbs and spices give it a Mediterranean flair. This dish is sure to be a hit with your family and friends.

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