Roasted vegetable couscous
Couscous with roasted zucchini, peppers, onion and chickpeas, finished with lemon.
Serving illustration.
Couscous with roasted zucchini, peppers, onion and chickpeas, finished with lemon. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Instant couscous is specified; pearl couscous needs a different method. Read the package before starting so its timing fits around the roasting pan.
Cut zucchini and peppers similarly, but keep onion slices thick enough not to burn before the other vegetables soften.
Before you start
Use a wide pan and a heat-safe bowl for preparing couscous. This recipe contains wheat.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Roasted vegetable couscous
Prep and cooking times are estimates.
Ingredients
How to make it
- Heat ovenHeat oven to 425°F (220°C). Cut vegetables into similar-sized pieces and drain chickpeas well.
- RoastToss vegetables and chickpeas with 1 tablespoon oil, salt and pepper. Spread on a rimmed pan and roast about 20–25 minutes, turning once, until vegetables are tender.
- Prepare couscousPrepare instant couscous using its package liquid ratio and standing time. The ingredient list does not include the water required by your particular package.
- FluffFluff couscous with a fork and mix with the remaining oil and lemon juice.
- CombineFold in roasted vegetables and chickpeas. Taste and adjust seasoning. Serve warm, keeping any extra lemon separate until tasted.
Make it work for you
Instant couscous is specified; pearl couscous needs a different method. Read the package before starting so its timing fits around the roasting pan. Cut zucchini and peppers similarly, but keep onion slices thick enough not to burn before the other vegetables soften.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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