This easy roast vegetable couscous recipe will be your new go-to when you want a quick, tasty and healthy dish that works well as either a side or a main dish.
Serve hot or cold, and make extra for meal prep and packed lunches.
This post was originally written in 2014 and has been updated in 2020 with shiny new photos.
Before we go anywhere in this post, let’s talk about the holy grail of cooking with couscous:
Couscous. Has. No. Flavour.
It is the dullest little carb if left to its own devices. However, my friend, you hold the power to transform it into something that becomes not only edible, but a delight that the whole family will enjoy.
So please don’t hold its blandness against it.
Instead, use it to your advantage and learn how to pack it with so much flavour that it will become a cheap and healthy kitchen staple.
Whilst there must be a gazillion flavour combos you could infuse this little dull little carb with (think herbs, spices, sauces and any other form of flavour you can imagine) I’m going to show you the easiest and quickest of all.
This is the recipe I use when I’m camping and need food on the table pronto. When washing up is more hassle than just a daily chore, and being outdoors makes me even more ravenous than usual.
Are you ready?
Here’s my dirty little couscous secret:
Yep. Stock cubes. Don’t judge too harshly until you’ve tasted the result, OK?
Now you can get all fancy and organic, or keep it all budget and own brand.
You can vegan it up, make it meaty or, if you’re doubling the recipe to feed more folk or for meal prep, mix the stock cube flavours together.
Low sodium stock cubes might be necessary if you have to limit the salt in your diet.
But otherwise, let rip on the flavour profile you fancy.
In case you’re wondering, my favourite stock cubes to use with couscous are ham, or roast onion.
It mostly depends who I’m feeding as to which one I plump for.
How to Roast the Perfect Veggies
First, preheat your oven, with your roasting tin inside.
Then, when you’re ready to cook, pull the tray out, add the oil and veggies and toss them round in the oil as it melts/heats.
You can season the vegetables at this point too if you fancy.
I used black pepper and sea salt but you could season however you fancy. Fajita spice anyone?!
I tossed them around the pan again at about half time, just so that they would cook evenly.
Next, let’s do an audit of all the veggies your fridge. Nothing is out of bounds here.
Drag them all out and work out what needs to be used up, and let’s work with them first.
- Root veggies: will obviously take longer to cook than say peppers or onions, so chop them small and give them a 10-15 minute head start before adding in the other veggies.
- Softer veggies: Things like courgette/zucchini, tomatoes, peppers, corn, broccoli, leeks etc will take the 20 minutes of cooking time in the recipe below.
- Green leafy veg: Spinach, chard, kale, rocket/arugula etc can all be chopped up and added to the roasting tray.
- Herbs: Tough or woody herbs like rosemary and thyme can be added to the tray for the full cooking time. I had some fresh coriander (cilantro) that needed using up and as that’s a delicate herb I sprinkled it on as I was serving.
- Finally, if the tray is looking a little sparse, take a peek in your freezer. I pulled out some edamame beans which I defrosted in a sieve under the hot tap, then drained on a clean kitchen cloth. Why not add in peas, sweetcorn, or whatever other frosty veggies you find. (I defrosted them before adding them to the pan so they wouldn’t make my roast veggies watery).
How to Make the Perfect Couscous (that isn’t bland!)
OK, remember our bland little couscous sponge? Here’s my low down on making it shine:
- Boil the kettle. Pour 150ml of boiling water into a bowl or saucepan.
- Add about 2 tablespoons of butter, and your stock cube of choice.
- Pour in 100g of couscous. Stir, pop on the lid and leave for 5 minutes to work its magic.
- Remove the lid, and fluff your couscous with a fork.
- Serve or leave to cool if you’re meal prepping for future meals.
Roast Vegetable Couscous
As promised, here’s the recipe as I made it. But don’t forget that this is just a list of the vegetables that I used. Pimp the recipe to use what you have, what you fancy and what your family loves.
Enjoy!
PS if you’d like some more packed lunch inspo, take a peep at my corner of the website dedicated to it: Packed Lunch Recipes
Or if you’d like to head directly to one of my readers favourite recipes, check out this Authentic British Pork Pie recipe. It’s divine!
- 1 tbsp oil
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 red onion chopped
- 240 g radishes quartered
- 4 tbsp edamame beans
- salt & pepper
- 1 stock cube crumbled
- 1 tbsp butter
- 150 ml boiling water
- 100 g couscous
- Fresh coriander to sprinkle over finished salad
Preheat the oven to 200C/180 fan/350F with the roasting tin inside.
When the oven is at temperature, remove the tray and add the oil. Throw in the chopped vegetables, stirring them round to coat in the oil.
Return the tray to the oven and cook for 20 minutes, tossing the veggies partway through the cooking time.
Pour the boiling water straight from the kettle into a pan or heatproof bowl.
Add in the crumbled stock cube and butter, followed by the couscous. Stir well and pop on the lid. Leave for 5 minutes.
When the couscous is ready, fluff with a fork (don't stir with a spoon as it'll go claggy) and stir through the roasted vegetables.
Sprinkle with coriander/cilantro if using and serve hot, or leave somewhere to cool before storing in the fridge for a later meal or packed lunch.
Sarah Maison Cupcake says
I used to make cous cous all the time but seem to have got out of the habit, no idea why! That said I always have my Emergency Ainsley stashed in the cupboard!!
Jane Sarchet says
Thanks Sarah, it’s such an great & instant meal when there’s not much else in.
Janie x
Simone says
Hmmm, I should really be better in preparing lunches for myself too. And prepping them in a box sounds like a great thing to do. I do work from home a lot too, forget to have lunch and hen I go hungry and grab something either unhealthy or just a quick sandwich… I’d rather have this couscous!
Jane Sarchet says
Yep, me too Simone! I either make mine the night before or first thing in the morning when I make Jonny’s lunch, and can then forget about it until my tummy starts growling!
Janie x
Heidi Roberts says
I am obsessed with taking lunch to work and especially like left overs but I do like cous cous.
Jane Sarchet says
It’s so handy when there is nothing fresh to eat isn’t it?!
Janie x
Glamorous Glutton says
I love cous cous, it’s such a useful grain but for some reason I’m out of the habit of using it. Thanks for the reminder. Making a packed lunch even though you work from home is a great idea. I waste loads of time faff into around the kitchen. GG
Jane Sarchet says
It is handy of you tend to obsess about food as much as I do GG!
Janie x
ManjiriK says
what a fab idea Janie , sadly am not able to get myself to love cous cous much but with ur stock cube idea I may just try once again !Btw I love-uh that silver lunch box – me wants !
Jane Sarchet says
Yeah, you do need to pimp teh life out of cous cous to make it tasty, good luck!
Janie x
Janice says
Love cous cous, great lunch idea
Jane Sarchet says
Thanks Janice :)
Janie x
Choclette says
Agree, this makes a great lunch. I used to take it into work sometimes – delicious hot and tasty cold the next day. Your photograph makes is look even more appealing.
Jane Sarchet says
Aw, thanks Choclette!
Janie x
Jacqueline Meldrum says
This is my kind of lunch Janie. I’ve not had couscous for a while. I must make some soon.I make mine the same way and add a stock cube for flavour. It really does make a difference.
Jane Sarchet says
Pretty bland without it, isn’t it Jac?
JAnei x
Sylvia says
I often skip my lunch at work because of lack of ideas :) I’m going to make this next week, thanks Janiex
Jane Sarchet says
Ahh, glad to have been able to help ;)
Janie x
Fiona Maclean says
Claggy is such a great word! I DO like cous cous with roasted veg, it used to be a party favourite of mine. I tend to add in a whole lot of Zatar – as much to use up stuff in my spice cupboard as anything else
Jane Sarchet says
I know the feeling when it comes to using up spice blends. I try to only buy individual spices nowadays but I still have lots that are probably way past their BBD.
Janie x
Nayna Kanabar (@citrusspiceuk) says
This is one of my fav recipes I make this so often and add a handful of cooked chickpeas in it too. your salad looks delicious.
Jane Sarchet says
Thanks Nayna, great idea to add the chickpeas too :)
Janie x
Tammy/Our Neck of the Woods says
Love it!
Jane Sarchet says
Thanks Tammy!
Janie x
Tina says
This was great. Really easy to make and everyone enjoyed it!
Jane Sarchet says
Yay! That’s great news Tina, thanks for letting me know it was a winner!
Janie x
Helen says
Hi, my husband said he hated cous cous until he tried this. thanks!
Jane Sarchet says
Oh wow, that’s awesome news Helen!
Janie x
Morgan @ Peaches, Please says
This salad turned out great! I doubled the recipe and had lunches all week. Thankyou.
Jane Sarchet says
My pleasure Morgan, I’m so glad you enjoyed it!
Janie x
Karen says
I have made this so many times now and i just wanted to come and say thank you. it is so easy and even my son will eat it and he’s really fussy.
Jane Sarchet says
Thank you for your lovely message Karen, I’m so glad you all enjoy the recipe!
Janie x
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks very easy and yummy :) Perfect side dish to go with anything veggie or no veggie :)
Nic | Nic’s Adventures & Bakes
Jane Sarchet says
Thanks Nic! Hope you enjoy it :)
Jane x
Desicar says
These are simple and fast to prepare and everyone enjoyed them!
Jane Sarchet says
Yay! So glad you enjoyed them :)
jane x
Desicart says
This is simple and fast to prepare and everyone enjoyed it!Thank you so much for sharing with us.
Jane Sarchet says
So glad you enjoyed it!
Eddie Hemming says
I’ve discovered an even tastier way to cook couscous. Why not add half a teaspoon of tumeric to give it that golden colour. Once you have finished cooking it in the traditional way, spread it out on a baking tray, preferably with a silicon sheet beneath it. Then pop it in the oven on a different shelf to the veg where the heat will dry it out and make it fluffy. What you are trying to achieve is a slight golden tinge to the top of the couscous (10 to 20mins). Then serve it up with the roasted veg mixed through or in any way you want. The couscous is also super tasty if you squeeze lemon juice in to it along with chopped mint.
Jane Sarchet says
That sounds delicious Eddie, I’ll definitely be giving it a go!