Sunday, August 22, 2021

Roasted Veggie Couscous #SundayFunday

This is a quick and delicious side dish for whatever you are serving up for dinner.  You can use seasonal vegetables and roast them on a closed gas grill or in the oven depending on the weather. 

Roasted Veggie Couscous

The Sunday Funday Bloggers are sharing Meal Accompaniments today................
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Sneha of Sneha's Recipe is hosting today and asked us to share side dishes or main meal accompaniments.   Let's see what everyone brought to the table.......
veggie couscous pin

Normally I would cook these vegetables on the grill but on the day I made this my grill was being used for rotissserie chicken and I could not turn it into an oven for roasting.  It was a beautiful but hot day.  Luckily I have a Breyville Smart oven and was able to roast these veggies without heating up the house.

dinner plate

It was the perfect accompaniment for this Cider Brined and Glazed Rotisserie Chicken.  It also makes a wonderful, filling, vegetarian main dish if you are not a meat eater.

Salads, Side Dishes, Vegetable Sides, Couscous,
Salads, Vegetables
Middle Eastern
Yield: 6 servings
Author: Wendy Klik
Roasted Vegetable Couscous

Roasted Vegetable Couscous

Seasonal vegetables roasted and tossed with couscous and a lemony vinaigrette.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 3 T. olive oil, divided
  • 2 c. pearl couscous
  • 1 1/2 c. water
  • 3 mini peppers, diced ( I used one of each color)
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • 1 small onion, diced
  • 2 t. balsamic vinegar
  • 4-5 fresh mint leaves, chopped
  • 4-5 fresh basil leaves, chopped
  • Juice of 2 lemons
  • 1/2 c. olive oil
  • 1 t. Dijon Mustard
  • salt and pepper, to taste


  1. Heat 1 Tablespoon of the olive oil in a sauce pan.  Add the couscous and cook, stirring until toasted.  Add the water and bring to a boil.  Reduce heat to low, cover and simmer according to package directions.  Uncover, toss with a fork and set aside.
  2. Toss the vegetables with the remaining 2 Tablespoons of olive oil and the vinegar.  Season with salt and pepper and pour onto a sheet pan.  Roast in a preheated 375* oven or gas grill with a cover until tender and starting to brown, about 10 minutes.  Set aside.
  3. Whisk together the lemon juice, olive oil, salt and pepper.  Set aside.
  4. When ready to serve, place the couscous and vegetables in a large bowl with the mint and basil.  Add the dressing and toss to coat.  Season with additional salt and pepper, if needed, and serve.


Adapted from a recipe found at Lemon Blossoms

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  1. This looks so fresh and summery!

  2. So good with all the summer favourites…. Healthy and yummy

  3. I love how bright and colorful this perfectly summery side dish is! It looks delicious!

  4. Replies
    1. The flavors of dishes like this always get better with time.

  5. I love couscous and this my type of food, love this dish!

  6. Wendy, wouldn't mind enjoying this roasted vegetable couscous as a main dish. Healthy, filling and a great summer dish.

    1. Perfect as a meatless main Mayuri. One of the reasons I made it is because my son in law is vegetarian so I always try to make sure I have sides that will serve as mains for him.


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