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    Home » Side Dishes

    Roasted Veg Couscous

    Published: Feb 6, 2019 · Modified: Nov 23, 2021 by Lee-Ann · 4 Comments

    Jump to Recipe - Print Recipe

    Oven roasted vegetables, combined with giant couscous - my Roasted Veg Couscous couldn't get much easier!

    brightly coloured roasted vegetables mixed with white pearl couscous in a white bowl

    Lots of fresh vegetables simply roasted in the oven with some store cupboard spices, combined with giant/pearl couscous then finished off with feta, fresh mint and a squeeze of lemon. This side dish is quick and easy, and can be eaten hot or cold.

    Table of Contents

    • How to make Roasted Veg Couscous
    • Other recipes you may enjoy
    • Roasted Veg Couscous
      • Ingredients
      • Instructions
      • Notes

    How to make Roasted Veg Couscous

    • To a large sheet pan, add chopped pumpkin - see Image (1).
    • Add chopped capsicum - see Image (2).
      process shots showing how to make roasted veg couscous
      Image (1)
      process shots showing how to make roasted veg couscous
      Image (2)

    • Add chopped eggplant - see Image (3).
    • Add chopped zucchini - see Image (4).
      process shots showing how to make roasted veg couscous
      Image (3)
      process shots showing how to make roasted veg couscous
      Image (4)

    • Add chopped tomatoes - see Image (5).
    • Add sliced red onion - see Image (6).
      process shots showing how to make roasted veg couscous
      Image (5)
      process shots showing how to make roasted veg couscous
      Image (6)

    • Sprinkle cumin, garlic powder and salt & pepper over the pile of vegetables - see Image (7).
    • Then mix to coat - I use my hands for this - see Image (8).
      process shots showing how to make roasted veg couscous
      Image (7)
      process shots showing how to make roasted veg couscous
      Image (8)

    • Add olive oil and mix to coat - see Image (9) - then spread vegetables into an even layer on the baking sheet and place in oven @ 180c ff to bake for 20 minutes.
    • Remove from oven and sprinkle over pine nuts - see Image (10) then place back in oven to bake for a further 5 minutes.
      process shots showing how to make roasted veg couscous
      Image (9)
      process shots showing how to make roasted veg couscous
      Image (10)

    • Remove from oven, then combine with cooked giant couscous, crumbled feta, sliced fresh mint and finish off with a squeeze of lemon to serve.

    I hope you enjoy this roasted veg couscous, a tasty side dish full of flavour and jam-packed with healthy vegetables!

    Other recipes you may enjoy

    Shawarma Rice - a Middle Eastern inspired one pot chicken and rice dish using thighs marinated in shawarma spices for a quick and easy dinner.

    Lee-Ann ♥

    brightly coloured roasted vegetables mixed with white pearl couscous in a white bowl

    Roasted Veg Couscous

    Roasted Veg Couscous - Lots of fresh vegetables simply roasted in the oven with some store cupboard spices, combined with giant/pearl couscous then finished off with feta, fresh mint and a squeeze of lemon.
    Print Pin Rate
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    Total Time: 50 minutes
    Servings: 4 as a side
    Calories: 235kcal
    Author: Lee-Ann Grace

    Ingredients

    • 250 g pumpkin chopped
    • 1 small red capsicum chopped
    • 1 small eggplant chopped
    • 1 medium zucchini chopped
    • 2 roma tomatoes chopped
    • 1 small red onion sliced
    • 1 teaspoon ground cumin
    • ½ teaspoon garlic powder
    • salt & pepper
    • 3 teaspoon olive oil divided
    • 1 cup giant/pearl couscous prepared according to package instructions - see my notes for a tip for extra flavour
    • 50 g danish feta crumbled
    • ¼ cup fresh mint leaves - loosely packed thinly sliced
    • juice of a lemon optional
    • 2 tablespoon pine nuts

    Instructions

    • Pre heat oven to 180c ff / 355f.
    • Take a large rimmed baking sheet, and place pumpkin, capsicum, eggplant, zucchini, tomato & onion into a rough pile on the sheet.
    • Sprinkle vegetable pile with ground cumin, garlic powder, salt & pepper and mix to coat - I use my hands for this.
    • Drizzle 2 teaspoon of olive oil over vegetables, then mix again to coat. Spread the vegetables out evenly on the baking sheet, and bake for 20 mins.
    • Remove from oven, sprinkle over the pine nuts and return to the oven for a further 5 mins.
    • Meanwhile, cook the couscous according to packet instructions (my tip for extra flavour in the couscous is to use vegetable or chicken stock instead of water).
    • Place the cooked couscous in a bowl, then add the roasted vegetables plus the extra 1 tsp of olive oil. Add crumbled feta and sliced mint, mixing lightly to combine.
    • Drizzle over lemon juice if using, and serve.

    Notes

    My tip for getting some extra flavour into your giant/pearl couscous is to prepare it using vegetable or chicken stock instead of water.
    If you are not sure where to find giant/pearl couscous in the supermarket, in Australia it's in the dry pasta section.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Sharon Seiber

      May 04, 2021 at 9:30 am

      I have not seen pine nuts in any of my stores so what can I sub for them?

      Reply
      • Lee-Ann

        May 04, 2021 at 2:25 pm

        Hi Sharon, slivered almonds or pistachios would be a good sub. L x

        Reply
        • Maureen

          August 08, 2021 at 5:43 am

          I don’t see pine nuts in the ingredient list. How much do you use?

          Reply
          • Lee-Ann

            August 08, 2021 at 9:09 am

            So sorry Maureen! It’s 2 tablespoons. I will add it now.
            Thanks for letting me know!
            L x

            Reply

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