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If you’re looking for a quick and satisfying dinner, this Roasted Vegetable Medley with Couscous is the perfect choice. Packed with vibrant, oven-roasted vegetables and fluffy couscous, this dish is not only appealing to the eyes but also incredibly easy to prepare. Whether you’re a busy parent or just in need of a simple weeknight meal, this recipe fits the bill perfectly.
Why You’ll Love This Recipe
This roasted vegetable medley is a delightful combination of textures and flavors. The sweet butternut squash and tender Brussels sprouts complement the light, fluffy couscous beautifully. It’s nutritious, colorful, and on the table in under an hour!
- Quick to prepare—ready in about 30 minutes.
- Versatile—customize with your favorite vegetables.
- Healthy and filling, perfect for a light dinner.
- Great for meal prep and leftovers.
Ingredients
- 1 medium zucchini, sliced into half-moons
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 1 cup Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- Fresh thyme for garnish (optional)
How to Make Roasted Vegetable Medley with Couscous
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the zucchini, butternut squash, and Brussels sprouts. Drizzle with olive oil, then sprinkle with dried thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes.
- Fluff the couscous with a fork and season with a pinch of salt if desired.
- Once the vegetables are done, remove them from the oven and mix them into the couscous. Serve warm, garnished with fresh thyme if desired.
Tips for the Best Results
- Cut the vegetables into uniform sizes to ensure even roasting.
- Feel free to add other vegetables like bell peppers, carrots, or eggplant for variety.
- For added flavor, consider adding a squeeze of lemon juice or a sprinkle of feta cheese on top before serving.
Easy Variations
- Swap couscous for quinoa or farro for a different grain option.
- Add chickpeas for a protein boost and extra texture.
- Spice it up with a dash of chili flakes or a drizzle of balsamic glaze.
What to Serve With It
- A side salad with mixed greens and a light vinaigrette.
- Grilled chicken or fish for a heartier meal.
- Hummus and pita for a Mediterranean touch.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop with a splash of water to keep the couscous fluffy.
Recipe Card
Recipe Name: Roasted Vegetable Medley with Couscous
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 medium zucchini, sliced into half-moons
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 1 cup Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- Fresh thyme for garnish (optional)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the zucchini, butternut squash, and Brussels sprouts. Drizzle with olive oil, then sprinkle with dried thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes.
- Fluff the couscous with a fork and season with a pinch of salt if desired.
- Once the vegetables are done, remove them from the oven and mix them into the couscous. Serve warm, garnished with fresh thyme if desired.
Notes: Customize with your favorite vegetables and grains for a personal touch!
