Roasted Vegetable Couscous

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Roasted Vegetable Couscous and white beans is a wholesome and delicious dish packed with fresh veggies, herbs, and flavor. This nutritious vegan-friendly dish makes the ultimate side dish or main course for any occasion. Bonus: It’s ready in just 30 minutes!

413 CAL 71g CARBS 8g FAT 17g PROTEIN
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As a busy mom of two little ones, I am always on the hunt for easy healthy recipes that serve double duty and can be served as dinner and then again for lunch the next day, This Roasted Vegetable Couscous recipe is easy to make, loaded with tons of nutrient-rich, flavorful ingredients, and versatile for meal prep.

It’s truly a dream come true for us busy bees who want to create healthy meals for our loved ones without spending an hour in the kitchen after a long day. Jam-packed with fresh vegetables and tons of delicious flavors, this couscous dish is the perfect way to pack in lots of fresh veggies. 

On its own, this healthy dish is the perfect vegan dinner. That being said, I love serving it as a side dish alongside a lean protein source like chicken breast or salmon. This easy vegetable couscous pairs incredibly with just about anything, so try serving it with your favorite protein source, bread, or salad.

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If you’ve never tried couscous before, you’re in for a treat. It’s a grain made of crushed wheat that, when cooked, has a fluffy consistency that is similar to rice or pasta.

One of the best things about couscous is how quickly it cooks - almost no work and it's ready in just 5 minutes. 

I don’t know about you, but in my household, the classic rice and veggie pairing tends to get old fast. Couscous is a wonderful way of shaking things up, while still providing a hearty dose of grains and fiber.

Pair this dish with anything you would normally serve with rice, and I promise you won’t regret it.

Ingredients for roasted vegetables with couscous including zucchini, peppers, onions, mushrooms, tomatoes, and couscous.

Key Ingredients and Easy Swaps

To make this healthy couscous recipe, you will need the following key ingredients:

  • Couscous: This is a fun and unique alternative to the classic rice or pasta. Its flavor and consistency is a blend of rice and pasta, and it comes in a few different sizes. Moroccan couscous is the tiniest version, while Israeli (Pearl) couscous is slightly larger and more closely resembles pasta. Choose your favorite!
  • Veggies: This dish is the perfect catch-all for any vegetables you might have waiting around in your fridge. My favorite combination is onions, bell peppers, zucchini, tomatoes, and mushrooms, but you can use any combination you like. You can roast any vegetables you like for this recipe.
  • White beans: Since this is a vegetarian dish, white beans add a hearty dose of protein and fiber. The consistency and texture of white beans compliment the couscous perfectly, along with a mild flavor profile that is great for pairing with anything. Chickpeas, black beans, or any canned bean or lentils you like will work. 
  • Herbs and spices: The secret to a flavorful couscous lies in the herbs and spices you use. Along with Italian seasoning, I love adding fresh parsley and basil for tons of fresh flavor. Any herbs and seasoning you like will work. 

Recipe Tips

Here are some of my top tips for making the best roasted veggie couscous:

  • Make it colorful. Whether you decide to stick with the specified veggies or use your own, make sure you have at least 3 colors to maximize this dish’s visual appeal. It’s true that we eat with our eyes first, so use this to your advantage!
  • Follow the 1 to 1 cooking ratio. For every cup of couscous, you will need one cup of liquid. Using too much liquid will end up in sticky, distasteful couscous, while not using enough leads to dry and bland couscous. I have found the 1 to 1 cooking ratio to be the sweet spot.
  • Toast your couscous. While this is by no means a mandatory step, I have found that toasting my couscous prior to cooking it adds a really beautiful depth of flavor.
  • Let the couscous sit. When the couscous is done, stir and then remove it from the heat immediately. Then, let your couscous sit undisturbed for about 10 minutes to fully absorb the liquid and really lock in that delicious flavor.

Recipe Variations

Here are a few quick and easy ways to make this Roasted Vegetable Couscous and White Beans your own:

  • Add cheese. For a little extra something, sprinkle some shredded parmesan, feta, or chunky mozzarella cheese over this dish. You could also use dairy-free cheese for a vegan alternative.
  • Add protein. If you’re not following the vegan route, you can easily add your favorite lean protein source to beef up this dish. Some of my favorites include grilled chicken breast, baked salmon, and lean steak. Sliced chicken sausage is another tasty option.
  • Make it spicy. If you’re a spicy lover like me, try adding some crushed red pepper flakes or cayenne pepper to the mix. You can also add some finely chopped chili peppers for added fresh flavor and a nice kick.
  • Swap your grains. Not into couscous? No problem! This dish tastes great served with brown rice, cauliflower rice, pasta, or zoodles. Just make sure to adjust the recipe accordingly, depending on the base you use. It also is great with farro like in these Roasted Vegetable Bowls.

How to Store Roasted Vegetable Couscous 

Veggie couscous is a great dish to have on hand throughout the week. It can serve as healthy lunches and dinners, along with a delicious topping for salads. To store leftover couscous, just let it cool and seal the contents in an airtight storage bag or container. Then, you can store your couscous in one of two ways:

  • In the fridge for up to 3-4 days.
  • In the freezer for up to 3 months.

Couscous with roasted vegetables including mushrooms, zucchini, bell peppers, and onions with olive oil, fresh herbs, and vinegar.

Frequently Asked Questions

Here are some of the most frequently asked questions about this delicious Roasted Vegetable Couscous and White Beans recipe:

Is this dish healthy?

Yes! You can buy refined or whole grain couscous, which is chock-full of healthy carbs, protein, and fiber. The calorie count of couscous is similar to that of white rice, but couscous is known to be higher in protein and nutrients. Also, because this couscous is full of fresh veggies, it’s loaded with beneficial nutrients.

What is a good substitution for couscous?

If you’re looking to switch it up, there are plenty of healthy grains and vegetables that you can swap it out for. Some of my top choices include brown rice, quinoa, whole-wheat pasta, and zucchini noodles.

How long does it take to cook couscous?

Couscous can take anywhere from 5 to 15 minutes to cook, depending on the method you use. When couscous comes out soft — rather than crunchy — then you know that it’s ready. For the best results, cover the finished couscous and let it sit for 10 minutes before fluffing it up with a fork.

Vegetable couscous with roasted zucchini, mushrooms, tomatoes, peppers, and onions tossed with lemon and fresh herbs.

The Recipe
Roasted vegetables with couscous, fresh parsley, and fresh basil served with lemon and balsamic vinegar on a white plate.

Roasted Vegetable Couscous

413 CAL 71g CARBS 8g FAT 17g PROTEIN
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  • 2 cups cherry tomatoes, halved
  • 2 cups baby bella mushrooms, halved
  • 2 cups zucchini, sliced
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 4 cloves garlic (whole and unpeeled)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 14 oz canned white beans, drained and rinsed
  • Salt and pepper
  • 1 cups couscous
  • 1.25 cups vegetable broth
  • 2 tbsp parsley, chopped
  • 2 tbsp basil, chopped

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Preheat the oven to 400 degrees. Toss the tomatoes, mushrooms, zucchini, bell pepper, red onion, and whole garlic cloves with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Spray a baking sheet with cooking spray. Spread out the vegetables and roast for 20 minutes.

Vegetables on a baking sheet.

Carefully open the oven and add the white beans to the pan, Give everything a stir (or shake) and return to the oven for 10 minutes.

Roasted vegetables on a baking sheet with white beans.

Meanwhile, prepare the couscous. Bring the vegetable broth to a boil. Stir in the couscous and cover. Remove from heat and let sit for 10 minutes. Fluff with fork. If there is any extra liquid, drain it off. If the package directions differ from these, follow package directions since there are many types of couscous.

Couscous cooking in a pan.

To serve: Add the vegetables and all the juices from the baking sheet to the couscous. Stir in the fresh parsley and basil. Season with salt and pepper. If desired, serve with fresh lemon juice and an extra drizzle of olive oil and balsamic vinegar.

Roasted vegetables couscous with olive oil, balsamic vinegar, lemon juice, and basil.
Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 413
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 330mg
Total Carbohydrate 71g
Dietary Fiber 10g
Sugars 8g
Protein 17g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
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Happy Meal Prep
December 8, 2021 - 02:11
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Yummy I love this recipe so much!!
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