Introduction
Looking for a versatile dish that’s both nutritious and bursting with flavor? This Sweet and Savory Couscous with Roasted Vegetables is my go-to recipe when I want something satisfying yet light. What I love most about this dish is how it brings together the fluffy texture of couscous with perfectly caramelized vegetables, creating a harmonious blend of flavors that works brilliantly as either a main course or a memorable side dish. It’s incredibly adaptable to whatever vegetables you have on hand, making it perfect for busy weeknight dinners or meal prep.
Ingredients
- 2 cups pearl couscous
- 2½ cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 2 cups butternut squash, cubed
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- Salt and pepper to taste
- ¼ cup toasted pine nuts (optional)
- Fresh herbs (parsley or mint) for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the chopped vegetables with 2 tablespoons olive oil, cumin, paprika, and a pinch of salt and pepper. Spread them evenly on the baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized.
- While the vegetables are roasting, heat the remaining olive oil in a medium saucepan over medium heat. Add the couscous and toast it for 2-3 minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes until the liquid is absorbed and couscous is tender.
- Drizzle honey over the roasted vegetables and gently toss.
- Fluff the couscous with a fork and combine it with the roasted vegetables.
- Top with toasted pine nuts and fresh herbs before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
- For the best flavor, toast the couscous before adding liquid. This simple step adds a nutty dimension to the dish.
- If pearl couscous isn’t available, regular couscous works well too – just adjust cooking time according to package instructions.
- Make sure not to overcrowd the vegetables on the baking sheet; use two sheets if needed for proper roasting.
- This dish can be made ahead and reheated. Just store the pine nuts separately to maintain their crunch.
- For a vegan version, substitute maple syrup for honey.
- The vegetables can be swapped based on what’s in season – root vegetables like carrots and parsnips work especially well in winter.
- Leftover couscous will keep well in an airtight container in the refrigerator for up to 3 days.
Sweet and Savory Couscous with Roasted Vegetables
A versatile dish that's both nutritious and bursting with flavor, this Sweet and Savory Couscous with Roasted Vegetables brings together fluffy couscous with perfectly caramelized vegetables.
Ingredients
- 2 cups pearl couscous
- 2½ cups vegetable broth
- 1 medium zucchini diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 2 cups butternut squash cubed
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- Salt and pepper to taste
- ¼ cup toasted pine nuts optional
- Fresh herbs parsley or mint for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the chopped vegetables with 2 tablespoons olive oil, cumin, paprika, and a pinch of salt and pepper. Spread them evenly on the baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they're tender and slightly caramelized.
- While the vegetables are roasting, heat the remaining olive oil in a medium saucepan over medium heat. Add the couscous and toast it for 2-3 minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes until the liquid is absorbed and couscous is tender.
- Drizzle honey over the roasted vegetables and gently toss.
- Fluff the couscous with a fork and combine it with the roasted vegetables.
- Top with toasted pine nuts and fresh herbs before serving.
