Herb Roasted Vegetable Couscous Bake

Name: Herb Roasted Vegetable Couscous Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 red onion, chopped; 2 carrots, sliced; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Cozy Comfort Meals Ideas

I absolutely love this Herb Roasted Vegetable Couscous Bake! It’s a delightful dish that combines the heartiness of couscous with the wonderful flavors of roasted vegetables and fresh herbs. I find it perfect for gatherings or as a comforting weeknight dinner. The texture is fluffy and each bite is bursting with flavor. Plus, it’s quick to prepare and is a fantastic way to incorporate more veggies into my meals. Trust me, you’ll want to make this recipe over and over again!

Created by

Maribel Sutton

Last updated on 2026-01-15T18:22:38.712Z

When I first tried this Herb Roasted Vegetable Couscous Bake, I was amazed at how effortless it was to make while still being absolutely delicious. Roasting the vegetables truly enhances their flavors, and combining them with the couscous brings a lovely texture to the dish. I love to experiment with different herbs to find the perfect balance that suits my taste!

Each time I make this, I enjoy switching up the veggies based on what's in season. The aroma that fills the kitchen while it bakes is simply irresistible. A tip I swear by is to always drizzle a little olive oil before roasting to keep the veggies tender and flavorful. Try it out!

        Reasons You'll Love This Recipe
        Fresh, vibrant flavors from roasted vegetables and herbs
A comforting yet light dish that’s great for any occasion
Easy to customize with your favorite seasonal vegetables

      

Mastering the Roast

Roasting vegetables is a crucial step in this recipe, as it enhances their natural sweetness and adds depth to the dish. Start by ensuring that your vegetables are cut into uniform sizes—this guarantees they cook evenly. You’ll know they’re ready to be taken out of the oven when they have developed a light golden color and have a slightly crispy exterior. If you prefer a more charred flavor, leave them in for an additional 5 minutes, but keep an eye on them to avoid burning.

Using quality olive oil is key in this process. It not only helps the vegetables caramelize beautifully but also infuses them with flavor. If you're out of olive oil, avocado oil is a great substitute with a high smoke point and a mild taste. Make sure to coat your vegetables generously but not excessively; too much oil can lead to greasy results rather than the desired crispy finish.

Perfecting the Couscous

Couscous is a fantastic base for absorbing flavors. When cooking it, make sure the vegetable broth is at a rolling boil before adding the couscous. This helps to create a fluffy texture rather than mushy grains. After adding the couscous, a good tip is to let it rest covered for the full five minutes; during this time, the steam will do the work of cooking it to perfection. Stir with a fork instead of a spoon post-cooking to separate the grains and maintain that light texture.

If you prefer a different grain, quinoa or bulgur can easily replace couscous in this recipe. Just adjust the cooking time accordingly—quinoa typically requires a longer cooking time and some extra liquid, while bulgur usually cooks in about 12-15 minutes. Experimenting with different grains can introduce interesting flavors and textures to your Herb Roasted Vegetable Couscous Bake.

Storage and Serving Suggestions

This dish not only shines at the dinner table but also stores remarkably well. You can refrigerate leftovers in an airtight container for up to three days. When reheating, add a splash of vegetable broth or water to keep the couscous moist. A quick microwave session covered with a paper towel can help steam it back to life, or you can warm it on the stovetop over low heat until heated through.

For a festive option, consider serving this couscous bake as a side at barbecues or potlucks. You can top it with a sprinkle of feta cheese or toasted pine nuts just before serving for added flavor and texture. Additionally, it pairs wonderfully with grilled proteins such as chicken or tofu, making it a versatile addition to any meal.

Ingredients

Gather the following ingredients to get started on this delicious dish:

Ingredients for Herb Roasted Vegetable Couscous Bake

1 cup couscous
2 cups vegetable broth
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, chopped
2 carrots, sliced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ensure you have everything prepped and ready before starting to cook!

Instructions

Follow these steps to create your Herb Roasted Vegetable Couscous Bake:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a mixing bowl, combine the diced zucchini, bell peppers, onions, and sliced carrots. Drizzle with olive oil, and sprinkle with thyme, oregano, salt, and pepper. Toss to coat evenly.

Roast the Vegetables

Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized.

Cook the Couscous

Meanwhile, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the broth is absorbed.

Combine and Bake

Once the vegetables are roasted, mix them in a large bowl with the couscous. Transfer the mixture to a greased baking dish and bake for an additional 10 minutes, to meld the flavors together.

Serve

Garnish with fresh parsley before serving. Enjoy your delicious Herb Roasted Vegetable Couscous Bake!

Make sure to let it cool slightly before serving!

Pro Tips

For added flavor, sprinkle some feta cheese on top before serving.

Ingredient Spotlight: Vegetables

The beauty of this Herb Roasted Vegetable Couscous Bake lies in its adaptability to seasonal vegetables. While the recipe calls for zucchini, peppers, and carrots, don’t hesitate to experiment with asparagus, eggplant, or cherry tomatoes. Just note that different vegetables might require slight adjustments in roasting time since denser vegetables like carrots take longer to soften compared to zucchini or bell peppers.

It's also important to use fresh vegetables to get the best flavor. If you're short on time, you can use frozen vegetables; just ensure they are thawed and drained before using them, as excess moisture can affect the final dish's texture.

Adding More Flavor

Fresh herbs can elevate this dish significantly. While the recipe includes dried thyme and oregano, incorporating fresh versions of these herbs can provide a more vibrant flavor. If you have access to rosemary or basil, they can also work beautifully in this bake. Just add about double the amount of fresh herbs compared to dried for the best impact.

Spices can also be a delightful addition; a sprinkle of smoked paprika or a pinch of red pepper flakes can introduce a nice kick. Alternatively, consider a drizzle of balsamic glaze before serving to add a touch of sweetness and tang.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute with vegetables you have on hand, such as broccoli or asparagus.

→ Can I make this in advance?

Yes, you can prepare the dish a few hours ahead and bake it just before serving.

→ Is this dish vegan?

Yes, it's completely vegan as written!

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.