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Roasted Vegetable Couscous Recipe

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4 from 4 reviews

A vibrant and flavorful roasted vegetable couscous recipe featuring tender carrots, zucchini, red bell pepper, and onion, infused with warm spices like cinnamon and turmeric. Quick to prepare and perfect as a warm or room temperature side dish or main course, topped with toasted slivered almonds for extra crunch.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Ingredients

Vegetables

  • 1 medium red onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 3 large carrots, peeled and cut into thick strips
  • 2 zucchini, cut into 1 1/2-2 inch pieces

Other Ingredients

  • 2 Tbsp olive oil
  • Kosher salt and pepper, to taste
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1 Tbsp butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp turmeric
  • 1/2 cup currants
  • 1 1/2 cups couscous (or one 10-oz box Near East Original Couscous)
  • 1/3 cup toasted slivered almonds

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside to prepare for roasting the vegetables.
  2. Prepare and Roast Vegetables: In a large bowl, toss the chopped red onion, red bell pepper, carrots, and zucchini with olive oil until all pieces are well coated. Spread the vegetables evenly on the prepared baking sheet, sprinkle with kosher salt and pepper, then roast in the oven for 25 minutes. Stir halfway through to ensure even browning and tenderness.
  3. Cook Couscous: While the vegetables roast, bring the chicken or vegetable broth along with butter, ground cinnamon, turmeric, and currants to a boil on the stovetop. Once boiling, remove from heat and stir in the couscous. Cover the pot and let it stand for 5 minutes to absorb the liquid, then fluff with a fork.
  4. Combine and Serve: After the vegetables have finished roasting, transfer them to a large serving bowl. Add the fluffed couscous and toss everything together until well combined. Season with additional salt and pepper to taste. Garnish with toasted slivered almonds if desired. This dish can be served warm, cold, or at room temperature according to preference.

Notes

  • This couscous salad is versatile and can be served warm, cold, or at room temperature, making it great for meal prep or picnics.
  • You can substitute the chicken broth with vegetable broth to make it vegetarian.
  • To toast slivered almonds, place them in a dry skillet over medium heat and stir frequently for 2-3 minutes until golden and fragrant.
  • Feel free to add other seasonal vegetables such as cherry tomatoes or eggplant for variety.
  • If you prefer a vegan version, replace butter with olive oil or a plant-based butter substitute.

Find it online: https://cheftinaskitchen.com/roasted-vegetable-couscous-recipe/