Herb Roasted Veggie Couscous Bowl

Name: Herb Roasted Veggie Couscous Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes); 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Natural Collection

I absolutely love this Herb Roasted Veggie Couscous Bowl! It’s vibrant, flavorful, and so easy to make. Whenever I have a busy week ahead, I whip up a big batch of this dish to ensure I’ve got some wholesome meals ready to go. The combination of roasted vegetables and fluffy couscous, infused with fresh herbs, is simply delightful. Each bite packs a punch of flavor, and it feels nourishing without being heavy. I’m excited for you to try this recipe and make it your own!

Created by

Briony Ashcroft

Last updated on 2026-01-21T22:45:34.927Z

When I first made this Herb Roasted Veggie Couscous Bowl, I was amazed at how simple yet satisfying the ingredients turned out to be. Roasting the veggies brings out their natural sweetness and pairs beautifully with the couscous. I love mixing different vegetables to keep things interesting, and the herbs truly elevate the entire dish.

One of the tips I discovered along the way is to let the roasted veggies cool slightly before combining them with the couscous. This way, they don't make it too mushy, and you maintain that enjoyable texture contrast. If you have any leftover veggies from other meals, throw them in—it's a great way to reduce waste!

        Why You'll Love This Recipe
        Fresh herbs add a burst of flavor to every bite.
Versatile and customizable with any vegetables you have on hand.
Perfect for meal prep, keeping well in the fridge for days.

      

Choosing the Right Vegetables

The versatility of this Herb Roasted Veggie Couscous Bowl means you can use almost any vegetables you have on hand. While zucchini, bell peppers, and cherry tomatoes are popular choices, consider adding eggplant, carrots, or asparagus for a different flavor profile. Just be mindful of cooking times; denser vegetables like carrots may require a slightly longer roasting time, around 25-30 minutes, to achieve that caramelized finish.

Uniform cutting of your vegetables is crucial for even roasting. Aim for pieces about 1-inch in size, as this allows them to cook through at the same rate and develop those lovely golden edges. If you’re using very watery vegetables, such as mushrooms, try pressing them between towels to remove excess moisture before roasting.

Perfecting Your Couscous

The key to fluffy couscous lies in the cooking method and the type of liquid used. Vegetable broth not only hydrates the couscous but also infuses it with flavor. If you're in a pinch, water can substitute for broth, but a splash of extra virgin olive oil or lemon juice can lift the flavor. A common mistake is to skip the resting step; letting the couscous sit for those 5 minutes ensures it absorbs the liquid fully and becomes tender, rather than gummy.

After fluffing, consider mixing in a small amount of finely grated lemon zest or a pinch of garlic powder to elevate the dish further. These subtle enhancements can amplify the freshness and complement the roasted vegetables beautifully.

Make-Ahead and Storage Tips

This Herb Roasted Veggie Couscous Bowl is perfect for meal prep, as it stores well in the fridge for up to four days. To keep the texture of the vegetables intact, store them separately from the couscous if possible. When reheating, add a tablespoon of broth or olive oil to the couscous to prevent it from drying out and ensure it remains fluffy.

For those looking to enjoy this dish later, freezing is an option. Let the vegetables cool completely before transferring them to an airtight container; they can be frozen for up to three months. When ready to consume, simply thaw overnight in the fridge and reheat gently in the microwave or on the stovetop, adding fresh herbs to revive the flavor.

Ingredients

For the Couscous

1 cup couscous
1 1/4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste

For the Roasted Veggies

2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

For Garnish

Fresh parsley, chopped
Lemon wedges

Instructions

Roast the Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, toss the mixed vegetables with olive oil, oregano, thyme, salt, and pepper. Spread them evenly on a baking tray and roast for about 20 minutes, or until tender and slightly caramelized.

Prepare the Couscous

While the vegetables roast, bring vegetable broth to a boil in a saucepan. Once boiling, stir in the couscous and remove from heat. Cover and let it sit for 5 minutes, then fluff it with a fork.

Combine and Serve

Once the veggies are done and slightly cooled, mix them with the couscous. Drizzle with olive oil and season with additional salt and pepper if needed. Serve warm, garnished with fresh parsley and lemon wedges.

Pro Tips

Feel free to experiment with different vegetables or add some chickpeas for extra protein. This bowl can be enjoyed warm or cold, making it perfect for lunch on-the-go!

Serving Suggestions

This couscous bowl can be served as a wholesome main dish or a delightful side. For a heartier meal, consider adding a protein such as grilled chicken, chickpeas, or feta cheese. The tangy flavor of the feta pairs excellently with the herbs and veggies, enhancing every bite.

Garnishing with lemon wedges not only adds a pop of color but allows your guests to adjust the acidity to their liking. Squeezing fresh lemon juice over the top right before serving brightens the flavors, making the dish feel even more refreshing.

Flavor Variations

Feel free to experiment with different herbs and spices to make this bowl your own. For instance, swapping dried oregano and thyme for fresh basil or cilantro can provide an entirely new taste experience. Additionally, spices like cumin or smoked paprika can add warmth and depth.

If you're looking for a kick, consider adding a pinch of red pepper flakes to the vegetable mix before roasting. This heat complements the sweetness of the caramelized veggies beautifully and brings an exciting contrast to the dish.

Questions About Recipes

→ Can I use other grains instead of couscous?

Yes, you can substitute couscous with quinoa, bulgur, or even farro for a different texture.

→ How long does this dish last in the fridge?

The Herb Roasted Veggie Couscous Bowl can last about 3-4 days in the fridge in an airtight container.

→ Is this recipe suitable for vegan diets?

Absolutely! All the ingredients in this recipe are plant-based and vegan-friendly.

→ Can I add protein to this recipe?

Yes, grilled chicken, tofu, or chickpeas are great options to add some protein!