Couscous is one of my top pantry staples. It cooks quickly, is versatile, and I love the taste and texture that it gives dishes. It’s a great vehicle for other ingredients as well, like in my herb shrimp couscous, or the vegetables as you see here. We try to eat meatless at least two nights a week, and now that it’s Lent and we abstain from eating meat on Fridays, I’m looking to have lots of easy meatless dinners that are vegetable-forward.
I used a variety of vegetables in this dish, but it’s really a great way to use up any vegetables that are starting to look sad in your crispy. Broccoli, brussels sprouts, green beans, butternut squash, sweet potatoes, and onions would also all work really well! I used cauliflower, zucchini, yellow squash, mushrooms, and red bell pepper. Any vegetable tastes better roasted, and when tossed with a simple balsamic vinaigrette, they are perfect on top of fluffy couscous.
If you’re looking for a little more protein with this dish, it would be great topped with crispy chickpeas or served with a scoop of hummus. I found this to be plenty filling by itself but crispy chickpeas are pretty delicious and would be an excellent companion to these ingredients.
This dish also reheats really well, making it perfect for lunch leftovers the next day!
- 1 cup dry couscous
- 1 cup water
- ½ tsp. salt
- 1 tbsp. olive oil
- 2 cups cauliflower florets
- 8 oz. mushrooms, quartered
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, chopped
- 3 tbsp. olive oil
- ½ tbsp. garlic salt
- ½ tsp. freshly ground black pepper
- 3 tbsp. balsamic vinegar
- 2 tsp. dried oregano
- 2 tsp. dried basil
- Fresh parsley for topping (optional)
- Preheat oven to 400 degrees Fahrenheit.
- In a small pot on the stove, combine couscous, water, ½ tsp. salt, and 1 tbsp. olive oil. Bring to a simmer and cook until water is almost gone. When there is just a little water left, cover and turn the heat off, but leave on the burner.
- Meanwhile, spread your vegetables on a rimmed baking sheet lined with foil. Drizzle with 3 tbsp. olive oil and sprinkle with garlic salt and black pepper. Toss to combine.
- Roast for 20 minutes until vegetables are tender with crispy edges.
- Transfer the vegetables to a medium bowl and toss with balsamic vinegar, oregano, and basil.
- Fluff the couscous with a fork and divide onto plates. Top with vegetables and sprinkle with parsley, if desired.
- Enjoy!
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