Herb Roasted Veggie Couscous Bowl

Name: Herb Roasted Veggie Couscous Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 2 tsp dried oregano; 1 tsp dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Balanced Healthy Meals Collection

I absolutely love creating vibrant dishes that not only look good but taste incredible! The Herb Roasted Veggie Couscous Bowl is one of my favorites because it's packed with flavors from fresh herbs and roasted vegetables. I've experimented with various combinations of seasonal veggies like zucchini and bell peppers, which come together beautifully under the herbs' influence. This dish is perfect for weekday meals, and it also makes a great centerpiece for gatherings, impressing everyone with its freshness and color!

Created by

Nola Patterson

Last updated on 2026-01-20T00:05:34.856Z

When I first made the Herb Roasted Veggie Couscous Bowl, I was blown away by how easy it was to create such a flavorful dish. Roasting the vegetables truly brings out their natural sweetness, and the combination of couscous with fresh herbs creates an aromatic experience that’s hard to resist. I particularly love using a mix of Mediterranean herbs, which adds a delightful twist to the bowl.

One unique tip I discovered is to let the roasted veggies cool slightly before mixing them into the couscous. This allows the flavors to meld beautifully, resulting in a dish that feels even more cohesive. Trust me, it’s worth the wait!

Why You'll Love This Recipe
Fresh herbs elevate every bite with vibrant flavors
Roasted veggies add a sweet caramelized touch
Quick and easy to prepare for meal prep or gatherings

Ingredient Insights

The selection of fresh vegetables in the Herb Roasted Veggie Couscous Bowl not only provides a vibrant color but also a range of textures and flavors. Zucchini offers a mild taste and tender texture, while the bell pepper adds a sweet crunch. Using seasonal tomatoes enhances the dish's freshness; I suggest selecting those that are ripe for the best flavor impact. If you're limited on vegetables, feel free to swap in your favorites like eggplant or carrots, adjusting roasting times as needed since different veggies have varying cooking rates.

Olive oil is a critical component here, not just for flavor, but for elevating the roasting process. It helps the vegetables caramelize beautifully at 400°F (200°C), developing those golden edges we all love. If you're looking to enhance the dish with a different fat, avocado oil works wonderfully and has a high smoke point, making it an excellent alternative for roasting.

Cooking Techniques

When preparing the couscous, keep an eye on the timing after removing it from heat; allowing it to steam for precisely 5 minutes ensures it fluffs up perfectly without becoming clumpy. Using a fork to fluff instead of stirring helps maintain its texture, as stirring can lead to a denser consistency. For an added dimension, consider mixing in a squeeze of lemon juice or a bit of zest after fluffing—the citrus brightens the dish immensely and balances the richness of the roasted veggies.

Roasting vegetables can sometimes lead to uneven cooking if they're crowded on the baking sheet. Always arrange them in a single layer, providing enough space for the hot air to circulate around them. If you notice that some vegetables are browning faster than others, you can remove those sooner to prevent burning while allowing the remaining ones to cook through.

Ingredients

Gather the following ingredients to make your Herb Roasted Veggie Couscous Bowl:

Ingredients

1 cup couscous
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
2 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

These ingredients come together to form a beautiful and nourishing bowl full of flavor.

Instructions

Follow these steps to whip up your Herb Roasted Veggie Couscous Bowl:

Prepare the Couscous

In a pot, bring the vegetable broth to a boil. Once boiling, remove it from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the broth.

Roast the Vegetables

Preheat the oven to 400°F (200°C). In a bowl, combine the diced zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, oregano, thyme, salt, and pepper. Toss to coat evenly. Spread the vegetables on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.

Combine and Serve

Fluff the couscous with a fork, then add the roasted vegetables. Mix gently to combine. Garnish with fresh parsley before serving. Enjoy your delightful Herb Roasted Veggie Couscous Bowl!

Enjoy your creation! This bowl is not only delicious but also packed with nutrients.

Pro Tips

Feel free to use any seasonal vegetables you have on hand! This recipe is very flexible, and you can also add a protein like chickpeas or grilled chicken to make it even heartier.

Make-Ahead Tips

The Herb Roasted Veggie Couscous Bowl is ideal for meal prep. You can prepare the roasted veggies in advance and store them in an airtight container in the refrigerator for up to four days. When ready to serve, simply reheat them in the oven at 350°F (175°C) for about 10 minutes until warmed through. This not only saves time on busy weeknights but also allows the flavors of the herbs to meld beautifully as they sit.

Couscous itself is best made fresh; however, if you have leftovers, it can be stored in the refrigerator for up to three days in a covered container. To reheat, gently steam it over a pot of simmering water for a few minutes, or add a splash of broth in a pan over low heat, which helps retain its moisture.

Serving Suggestions

To elevate your Herb Roasted Veggie Couscous Bowl, serve it with a dollop of Greek yogurt or a tahini sauce drizzled on top. The creamy texture and tanginess from the yogurt perfectly balance the roasted, savory notes of the vegetables. A sprinkle of feta cheese can also add a delightful saltiness that complements the dish.

This bowl can act as a satisfying main dish on its own or a lovely side option alongside grilled meats or fish. If you're hosting, consider serving it family-style in a large bowl, encouraging guests to customize their portions with additional toppings like avocado slices or nut mixes for some crunch, allowing everyone to enjoy their unique versions.

Questions About Recipes

→ Can I make this dish vegan?

Yes! This recipe is naturally vegan since it uses vegetable broth and no dairy.

→ What can I substitute for couscous?

You can use quinoa, farro, or any grain of your choice for a lovely variation.

→ How do I store leftovers?

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

→ Can I add protein to this bowl?

Absolutely! Adding grilled chicken, shrimp, or chickpeas can enhance the dish and make it more filling.