Looking for a wholesome, satisfying meal that’s both nutritious and bursting with flavor? These Roasted Veggie Couscous Bowls are exactly what you need. I love how this dish combines the nutty warmth of perfectly roasted vegetables with fluffy couscous, creating a meal that’s as colorful as it is delicious. Whether you’re meal prepping for the week or serving dinner tonight, this recipe will quickly become your new go-to.
Ingredients
For the roasted vegetables:
- 2 medium sweet potatoes, cubed
- 2 bell peppers (any color), chunked
- 1 red onion, cut into wedges
- 2 cups brussels sprouts, halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the couscous:
- 2 cups pearl couscous
- 2½ cups vegetable broth
- 2 tablespoons olive oil
- ½ teaspoon salt
- Fresh parsley, chopped
- Crumbled feta cheese
- Toasted pine nuts
- Lemon wedges
For serving (optional):
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss all the prepared vegetables with olive oil, garlic powder, paprika, salt, and pepper in a large bowl. Spread them evenly on the baking sheet, ensuring they’re not overcrowded.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized on the edges.
- While the vegetables are roasting, prepare the couscous. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous and toast for 2-3 minutes, stirring frequently.
- Pour in the vegetable broth and salt. Bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes until the liquid is absorbed and couscous is tender.
- Fluff the couscous with a fork and stir in the remaining tablespoon of olive oil.
- To serve, divide the couscous among bowls, top with roasted vegetables, and garnish with your chosen toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 portions
Recipe Notes
- Make sure to cut your vegetables in similar-sized pieces to ensure even roasting.
- Don’t overcrowd your baking sheet – use two sheets if necessary. Overcrowding leads to steaming instead of roasting.
- Pearl couscous can be substituted with regular couscous, quinoa, or even rice. Just adjust cooking times accordingly.
- These bowls keep well in the refrigerator for up to 4 days, making them perfect for meal prep.
- For added protein, consider adding chickpeas to the roasted vegetables or topping with grilled chicken.
- If your vegetables are burning but aren’t tender yet, lower the oven temperature to 400°F and continue roasting.
Roasted Veggie Couscous Bowls
Looking for a wholesome, satisfying meal that's both nutritious and bursting with flavor? These Roasted Veggie Couscous Bowls are exactly what you need. I love how this dish combines the nutty warmth of perfectly roasted vegetables with fluffy couscous, creating a meal that's as colorful as it is delicious. Whether you're meal prepping for the week or serving dinner tonight, this recipe will quickly become your new go-to.
Ingredients
- 2 medium sweet potatoes cubed
- 2 bell peppers any color, chunked
- 1 red onion cut into wedges
- 2 cups brussels sprouts halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups pearl couscous
- 2½ cups vegetable broth
- 2 tablespoons olive oil
- ½ teaspoon salt
- Fresh parsley chopped
- Crumbled feta cheese
- Toasted pine nuts
- Lemon wedges
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss all the prepared vegetables with olive oil, garlic powder, paprika, salt, and pepper in a large bowl. Spread them evenly on the baking sheet, ensuring they're not overcrowded.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they're tender and slightly caramelized on the edges.
- While the vegetables are roasting, prepare the couscous. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous and toast for 2-3 minutes, stirring frequently.
- Pour in the vegetable broth and salt. Bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes until the liquid is absorbed and couscous is tender.
- Fluff the couscous with a fork and stir in the remaining tablespoon of olive oil.
- To serve, divide the couscous among bowls, top with roasted vegetables, and garnish with your chosen toppings.
