Roasted Veggie Cous Cous Recipe

Name: Roasted Veggie Cous Cous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 Eggplant; 1/2 Yellow Pepper; 1 Small Zucchini; 2 Small Carrots; 1/4 Onion; 1 Green Onion; 1 clove Garlic, Peeled And Minced; 1 piece (Thumb Size) Ginger, Peeled And Minced; 1 bunch Parsley (small); 1 bunch Thyme, Small; 1 sprig Rosemary; 2 leaves Basil; 1 pinch Salt; 1 dash Black Pepper; 1/4 cups Vegetable Broth (or Water); Olive Oil, For Greasing Pan; 1/2 cups Water; 1 pinch Salt; 1 Tablespoon Extra Virgin Olive Oil; 1/4 cups Cous Cous

Servings: persons

1/2 Eggplant
1/2 Yellow Pepper
1 Small Zucchini
2 Small Carrots
1/4 Onion
1 Green Onion
1 clove Garlic, Peeled And Minced
1 piece (Thumb Size) Ginger, Peeled And Minced
1 bunch Parsley (small)
1 bunch Thyme, Small
1 sprig Rosemary
2 leaves Basil
1 pinch Salt
1 dash Black Pepper
1/4 cups Vegetable Broth (or Water)
Olive Oil, For Greasing Pan
1/2 cups Water
1 pinch Salt
1 Tablespoon Extra Virgin Olive Oil
1/4 cups Cous Cous

1
1.
2
Dice all of the vegetables and set them aside.
3
Preheat oven to 375 degrees F. 2.
4
Grease a large roasting pan with olive oil, add the diced vegetables, the minced ginger, the minced garlic, the chopped herbs, salt and pepper.
5
Toss to combine.
6
3.
7
Add the vegetable broth (or just waterthats what I did) and cook it in the preheated oven at 375 degrees F for about 40 minutes or until caramelized and soft throughout.
8
4.
9
For the couscous: Bring the water to a boil in a saucepan.
10
Add salt and olive oil and toss in the couscous.
11
Stir and remove from heat.
12
5.
13
Cover and let it steam for 5 minutes.
14
6.
15
Uncover and use a fork to fluff the grains of the couscous.
16
7.
17
Mix couscous with the roasted vegetables.
18
Add more olive oil if needed.
19
Add additional fresh parsley and a slice of lemon to garnish.
20
8.
21
Serve warm and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 Eggplant, 1/2 Yellow Pepper, 1 Small Zucchini, 2 Small Carrots, and more.

Yes, Roasted Veggie Cous Cous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggie Cous Cous

How did you like this recipe?

Frequently Asked Questions