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Roasted Vegetable Couscous - Karyl's Kulinary Krusade
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5 from 1 vote

Roasted Vegetable Couscous

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Servings: 2 people


  • 1/2 cup Moroccan couscous
  • 1 cup Water or broth I use homemade vegetable broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 Tablespoon avocado oil or olive oil
  • 1/2 cup green beans, cut into bite-sized pieces
  • 10 spears asparagus spears, cut into bite-sized pieces
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, sliced
  • 4 cloves garlic (keep cloves whole)
  • 1/2 cup baby portobello mushrooms, quartered
  • parsley for garnish
  • salt & freshly ground pepper, to taste


  • Preheat oven to 400 degrees
  • Combine all vegetables in a bowl. Season with salt & pepper to taste, and drizzle with oil. Mix thoroughly
  • Transfer vegetables onto lined sheet pan, keeping everything in one layer. Roast for 15-20 minutes. I usually check at 15 minutes, just to be sure
  • Bring broth or water to a boil in a medium saucepan. Add couscous, garlic powder and onion powder, and stir to combine
  • Remove pan from heat, and let sit for 5-7 minutes. I usually check at 5 minutes. The couscous is done when the liquid is absorbed. Fluff couscous with a fork
  • Combine roasted vegetables with couscous. Garnish with parsley