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Best roasted summer vegetable couscous recipe

Roasted Summer Vegetable Couscous

This Roasted Summer Vegetable Couscous is a simple and delicious recipe perfect for the beach or a bbq. I make this on repeat and you will too.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

Roasted Summer Vegetables

  • 1 green squash
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • ½ eggplant
  • 1 pint grape tomatoes or the smallest you can find
  • ⅓ cup olive oil
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder

Couscous

  • 1 tablespoon olive oil
  • 1 shallot
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1-2 bay leaves
  • 2 cups Israeli or pearl couscous
  • 1 pint stock or broth I use chicken. Use vegetable broth to keep vegan
  • 1 teaspoon kosher salt
  • ½ lemon juiced
  • 1 tablespoon chopped chives optional
  • ½ cup crumbled feta or goat cheese optional

Instructions
 

  • Preheat the oven to 450 degrees. Grease 2 large sheet trays, or use parchment paper. Set aside.
  • Slice the zucchini in quarters, length-wise, then slice into 1-2 inch pieces.
  • Chop the bell peppers, removing any seeds, into 1-2 inch pieces
  • Slice the onion in half length-wise, from root to stem. Remove the root. Do not chop; rather, slice the onion into ½ inch pieces length-wise. I like to try to keep the onion slices in tact somewhat, so they are not just strings of onions but rather remain in layered slices.
  • Chop the eggplant into ½ inch pieces. Feel free to keep or remove the skin as you prefer.
  • Add the vegetables to the sheet pans, leaving about ⅓ of one pan empty to later add tomatoes. Drizzle ⅓ cup of olive oil over the vegetables, then season with salt, pepper, and garlic powder. Feel free to add ½ - 1 teaspoon of other seasonings to your liking. Put the sheet pans in the oven to roast
  • After 15 minutes, removed the sheet pan with empty space and add the tomatoes. Drizzle with olive oil and salt and place back in the oven. Roast for another 15 minutes (30 total for the rest of the vegetables).
  • Meanwhile, cook the couscous. To a pan or skillet on medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped shallot and cook until translucent. Add the cinnamon, cumin, and bay leaf. Stir, then add the couscous. Allow to toast for about 5 minutes, then add the stock. Boil, add the salt, then reduce to simmer and cover. Cook for about 15 minutes or until the couscous has soaked up the stock.
  • Add the cooked couscous to a bowl and squeeze the juice of ½ lemon over the couscous and stir. Add the vegetables in the couscous and mix thoroughly.
  • Serve warm right away or cooled in the fridge. Option to add crumbed feta or goat cheese, and/or chopped chives.
Keyword pasta salad, summer, vegan, vegetarian
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