Easy Roasted vegetable Couscous
A delicious Roasted vegetable Couscous salad made with fresh carrots, peppers, and avocado that is light and comforting. It’s fluffy and delicious and it’s ready in 10 minutes. This dish is ideal for a light meal.
If there’s one grain that got me through uni, it’s couscous. After countless days of eating rubbish food at uni, I had to find healthy, quick, and easy meals to fuel my brain.
Let me take you on a journey of how this simple ingredient transformed my uni days and beyond. It all started during my second year of uni when I found myself constantly feeling sluggish and unfocused. Late-night study sessions and early-morning lectures were taking a toll on my energy levels, and I knew I had to do something about it. That’s when I stumbled upon the magic of couscous.
One sunny Sunday afternoon, I found myself in the grocery store, aimlessly wandering the aisles in search of inspiration. I picked up a bag of couscous, not knowing what to make of it. As I read the instructions on the back, I realised how quick and easy it was to make. And that’s how this vegetable couscous salad came to be.
What is Couscous?
Couscous is a type of pasta made from crushed durum wheat semolina. Just follow the instructions on the package and you’ll have your couscous ready to eat in just 5 minutes!
It’s healthy too; Couscous is an easy and healthy alternative to rice or other grains. It’s also loaded with vitamins and minerals, making it a perfect addition to your favourite salads. It works well added to almost any vegetable-based salad because of its neutral taste profile.
Benefits of Roasted Vegetable Couscous
In our busy lives, finding time to cook can be challenging. But not when you have a roasted vegetable couscous recipe to save the day! With minimal effort and a handful of ingredients, you can whip up this hearty meal in no time.
This Roasted vegetable couscous can be served as a main, side dish or starter. It’s fluffy, and flavourful and will leave you craving for more. It’s quick and easy to make, so it’s perfect for those times when you just don’t feel like cooking.
One of the greatest advantages of this roasted vegetable couscous is its suitability for meal prep. By investing just a little time in your kitchen, you can prepare a large batch of this dish to enjoy throughout the week. Simply divide it into individual portions and store them in airtight containers.
This way, you’ll have a healthy and satisfying meal ready to go whenever you need it. Yes, friend, you can say goodbye to last-minute takeout and hello to a stress-free meal prep routine!
What you’ll need to make this vegetable couscous salad:
- Couscous -There are different types of Couscous: white or whole sand-like couscous and also pearl or giant couscous. Be sure to use sand-like couscous as the pearl one needs cooking.
- Vegetable stock: You will stir in your vegetables in 1 cup of water. It is important that the water is hot and boiling water to make sure that the couscous cooks through.
- Red Onion: I used red onion to add colour to this rainbow couscous salad, you can use spring onion or white onion.
- Lemon juice: I used lemon juice to balance the salad and bring out the flavours of the vegetables in the couscous. You can also use lime juice, it works too!
- Red Pepper: You can also use yellow or green peppers to make this couscous salad even more vibrant.
- Carrots: The crunch is necessary for any salad, hence the carrots. I used fresh carrots; peel and dice them into small chunks.
- Parsley: you can also use fresh coriander if you prefer it to parsley
Variations and Add-ons for Roasted Vegetable Couscous
One of the great things about roasted vegetable couscous is that you can easily customize it to suit your taste preferences. Here are a few variations and add-ons that you can try:
- Protein Boost: Add cooked chickpeas or grilled tofu, chicken or beans to your roasted vegetable couscous for an extra protein boost. This will make the dish more filling and satisfying, perfect for those times when you need an extra energy boost.
- Mediterranean Twist: For a Mediterranean-inspired version of roasted vegetable couscous, add some crumbled feta cheese and Kalamata olives. This will give the dish a tangy and salty flavour that pairs perfectly with the roasted vegetables.
- Spicy Kick: If you’re a fan of spicy food, add some crushed red pepper flakes or a drizzle of hot sauce to your roasted vegetable couscous. This will give it a fiery kick that will wake up your taste buds.
- Fresh Herbs: Experiment with different herbs to add a burst of freshness to your roasted vegetable couscous. Try adding chopped mint or parsley for a refreshing twist, or basil for a more aromatic flavour.
Tips for Making the Perfect Vegetable Couscous Salad
To ensure that your vegetable couscous salad turns out perfectly every time, follow these tips and hacks:
- Fluff the Couscous: After the couscous has absorbed the liquid, fluff it with a fork to separate the grains. This will prevent the couscous from clumping together and becoming mushy.
- Let it Chill: If you prefer your vegetable couscous salad cold, refrigerate it for at least 1 hour before serving. This will allow the flavours to meld together and the couscous to absorb the dressing.
- Add Dressing Gradually: When adding dressing to your vegetable couscous salad, start with a small amount and gradually add more until you reach your desired taste. This will prevent the salad from becoming too soggy.
- Experiment with Seasonings: Don’t be afraid to get creative with the seasonings you love for this vegetable couscous salad.
FAQs on roasted vegetable couscous
Here’s why you should try this vegetable couscous
- Quick and easy to make
- Makes a perfect light meal
- Loaded with vegetables
- Fluffy, flavourful and delicious
There you have it, this roasted vegetable couscous is a delightful dish that offers a range of benefits. From its versatility and simplicity to its delicious taste and nutritious ingredients, it’s a fantastic choice for anyone looking for a quick and easy meal option. Whether you’re a student looking for a satisfying lunch or a busy professional in need of a convenient dinner, roasted vegetable couscous has got you covered.
Question for you: Have you ever tried roasted vegetable couscous? If so, what are your favorite variations or add-ons? Share your thoughts in the comments below!
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Roasted Vegetable Couscous
Equipment
- Large mixing bowl
- Baking tray
- Knife
- Chopping board
- Measuring cup
- Fork or fluffing tool
Ingredients
- 1 cup couscous
- 1 cup vegetable stock use hot water to make the stock
- 1 tablespoon olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 carrot peeled and cubed
Seasonings
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp black pepper to take
- ½ lime juiced
Add ons
- ¼ cup coriander fresh for garnish (optional)
- ½ avocado peeled and diced
Instructions
- Preheat your oven to 200°C (180°C fan).
- In a large mixing bowl, combine the couscous and hot-temperature vegetable stock. Cover the bowl with a clean kitchen towel and let it sit for 5 minutes or until the couscous has absorbed the liquid.
- Meanwhile, spread the diced red onion, red bell pepper, and cubed carrot on a baking tray. Drizzle with olive oil and sprinkle with paprika, cumin and pepper. Toss everything together to ensure the vegetables are evenly coated with the seasonings.
- Place the tray in the preheated oven and roast the vegetables for 15-20 minutes or until they are tender and slightly caramelised.
- While the vegetables are roasting, fluff the couscous with a fork or a fluffing tool to separate the grains.
- Once the vegetables are ready, remove them from the oven and let them cool slightly.
- Add the roasted vegetables to the fluffed couscous, followed by the lime juice. Toss everything together gently to combine the flavours.
- If desired, garnish with fresh coriander and diced avocado for an extra burst of freshness.
- Serve the roasted vegetable couscous warm or at room temperature. Enjoy!
Notes
- Serving Suggestions: Roasted vegetable couscous is a versatile dish that can be enjoyed on its own as a light lunch or paired with your favourite protein for a more substantial meal. Try serving it alongside grilled chicken or roasted salmon for a complete and satisfying dinner.
- Storing Tips: If you’re making a large batch of roasted vegetable couscous for meal prep, divide it into individual portions and store them in airtight containers in the fridge. This way, you’ll have a quick and convenient meal ready to go throughout the week. The couscous will stay fresh for up to 4 days.
- Tip for making the perfect Couscous: To ensure your couscous turns out perfectly fluffy and not mushy, be sure to measure the liquid accurately. Use a 1:1 ratio of couscous to vegetable stock for best results. Also, fluff the couscous with a fork after it has absorbed the liquid to separate the grains and prevent clumping.
