Name: Roasted Vegetable Couscous (Easy Weeknight Dinner)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 4, 2026

We’ve been making this roasted vegetable couscous recipe for nearly 10 years, and it’s still one of our favorite weeknight dinners. Sweet roasted onions and peppers, toasty broccoli, earthy yellow squash, fluffy couscous, tangy lemon vinaigrette, and creamy goat cheese all come together in one easy, cozy dish that never gets old.

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

Ingredients

WarningMilk and 4 other allergens identified

Instructions

This recipe also lives on Cooking with Conks.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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.

Smart 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)

Vegetable Caramelization Technique 🔥
Cut vegetables into uniform 1-inch pieces and spread them out on the baking sheet to ensure maximum caramelization and prevent steaming.
Couscous Fluffing Secrets 🥄
After cooking pearl couscous, let it rest covered for 5 minutes, then fluff with a fork and drizzle with a little olive oil to prevent clumping.
Maple-Mustard Vinaigrette Pro Tip 🍯
Whisk the maple syrup, spicy brown mustard, and lemon juice in a separate bowl before drizzling to ensure a perfectly emulsified and balanced dressing.
Roasting Temperature Mastery 🌡️
Roast vegetables at 425°F for maximum caramelization, rotating the pan halfway through to ensure even browning and prevent burning.
Goat Cheese Melting Technique 🧀
Crumble goat cheese while the roasted vegetables and couscous are still warm to allow slight melting and create creamy pockets of flavor.

Intelligent Tags

About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes