Roasted Vegetable Couscous (Easy Weeknight Dinner)

Roasted Vegetable Couscous (Easy Weeknight Dinner) cover

From the Cook

1/9

Roasted Vegetable Couscous (Easy Weeknight Dinner)

Cooking with Conks Verified

Cookingwithconks.com

Ingredients

Warning0 allergens identified

Roasted Vegetable Couscous (Easy Weeknight Dinner)

Roasted Vegetables

1 red onion large diced

1 red bell pepper large diced

1 yellow squashquartered lengthwise & sliced into ¼ inch thick pieces

3 cups broccolichopped into 1.5 inch florets

1 tsp smoked paprika

2 tablespoons olive oil

4 ounces goat cheesecrumbled

Salt and pepperto taste

Couscous

8 ounces pearl couscousabout 1 ⅓ cups dry

1 tbsp olive oil

1 ¾ cups water

Lemon Vinaigrette

⅓ cup olive oil

¼ cup lemon juice

1 tbsp maple syrup

1 tbsp spicy brown mustard

½ tsp salt

¼ tsp pepper

Instructions

Visit Blog

Roast the Veggies

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, mix the veggies, olive oil, smoked paprika, salt, and pepper until the vegetables are fully coated.

Roast the vegetables for 25 to 30 minutes, tossing them halfway through to ensure even roasting and maximum toastiness. Remove from the oven and set aside.

Cook the Couscous

While the vegetables roast, cook the couscous according to package directions. To do that, first toast 8 ounces (about 1 ⅓ cups) of dry couscous in about 1 tablespoon of oil in a medium pot for 3 to 5 minutes, or until the grains get slightly golden in color.

Add 1 ¾ cups of boiling water to the pot of couscous.

Bring the water in the pot with the couscous back to a boil, then reduce the heat to medium low, cover the pot, and cook for 10 to 12 minutes or until the water has been absorbed.

Remove the cover, take the couscous off the heat, and fluff it with a fork.

Make the Vinaigrette

Add the olive oil, lemon juice, maple syrup, spicy brown mustard, and salt and pepper to a jar or other container with a lid.

Cover the container with the lid and shake the dressing until the oil and lemon juice are fully blended together and don’t separate (this means it’s emulsified).

Bring it All Together

Add the cooked couscous and the roasted vegetables to a large serving bowl.

Mix in the crumbled goat cheese. It’ll melt a little and add some creaminess to the dish when it’s mixed with the warm couscous and vegetables.

Add the vinaigrette (it may seem like a lot at first, but the couscous will soak it all up quickly) and mix everything to combine.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Cut Vegetables Uniformly 🔪
Cut all vegetables into similar-sized pieces (about 1-inch) so they roast evenly and finish at the same time, preventing burnt edges or undercooked centers.
Pat Vegetables Dry 💧
Thoroughly dry vegetables with paper towels before roasting to promote caramelization and browning instead of steaming.
Toast Couscous First 🌟
Lightly toast the pearl couscous in a dry pan for 2-3 minutes before adding liquid to enhance its nutty flavor and prevent mushiness.
Whisk Vinaigrette Ahead 🥄
Prepare the lemon, mustard, and maple syrup dressing 15 minutes early so flavors meld together and the lemon juice can slightly emulsify with the olive oil.
Add Goat Cheese Last 🧀
Fold in the goat cheese just before serving while the couscous is still warm so it melts slightly and creates creamy pockets throughout the dish without clumping.