Roasted Vegetable Couscous is a warm or room-temperature salad made with fluffy couscous, hearty roasted vegetables, beans, fresh herbs, and a simple lemon dressing. It’s quick, nourishing, and packed with color and flavor.
Some recipes just hit that sweet spot between easy and satisfying. This Roasted Vegetable Couscous is one of them.
You get a bit of sweet, a touch of heat from harissa, lots of fresh herbs, and tender white beans for extra protein.
I’ve been making a version of this for years, swapping in whatever vegetables look good or what’s left in my crisper.
It tastes fresh yet comforting, with that soft, fluffy couscous binding everything together. Plus, it’s vegan and pantry-friendly.
You can pull it together in under 40 minutes, most of which is hands-off. If you’re new to roasting veggies with harissa, you’re in for a treat.
Serve it on it's own, or add Grilled Zucchini, Smoky Grilled Eggplant Steaks or Persian Grilled Vegetable Tofu Skewers.
Love couscous? Then be sure to also try Zucchini Halloumi Couscous, Feta & Pesto CousCous Salad and Christmas Couscous!
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Why You'll Love This Recipe
- Uses pantry staples plus fresh veg.
- Vegan and naturally dairy-free.
- Quick cooking time with minimal dishes.
- Great for meal prep and lunchboxes.
- Customizable to the seasons or what you have on hand.
- Tastes good warm, room temp, or cold.
- Budget-friendly.
- Kid-friendly (mild spice that can be adjusted).
- Protein-packed with chickpeas.
- Vibrant, colorful, and satisfying.
What is Harissa?
Harissa is a North African chili paste. It’s made mainly from roasted red peppers, hot chili peppers, garlic, olive oil, and warm spices like cumin, coriander, and caraway seeds. It’s popular in Tunisian, Moroccan, and Algerian cooking.
You can find harissa in jars or tubes at most grocery stores now, especially in the international foods aisle. I always keep some on hand for adding warmth and smoky spice to roasted veggies, couscous, or even scrambled eggs. It's great in this Lentil Stew with Harissa.
- Regular Harissa is your standard chili paste. It’s spicy, smoky, garlicky, and deeply savory.
- Rose Harissa has all the same base ingredients but includes crushed dried rose petals or rose water. This adds a subtle floral note that softens the heat and makes the flavor more complex and fragrant.
Quick tip:
If you don’t have harissa, for this recipe you can just leave it out, or you can use a mild chili paste mixed with smoked paprika and a splash of olive oil for a similar vibe. Just taste and adjust the spice level to your liking. Or try making your own harissa paste.
Ingredients
- Couscous. Light, fluffy, and quick-cooking. Substitute with pearl couscous or quinoa.
- Sweet Potato. Adds natural sweetness and texture. Butternut squash works too.
- Zucchini (Courgette). Mild and tender when roasted. Swap for yellow squash if needed.
- Red Bell Pepper. Sweet and juicy. Any color bell pepper is fine.
- Red Onion. Adds sweetness and depth. Use shallots if you prefer.
- Harissa Paste. Brings gentle heat and smokiness. Use mild chili paste or smoked paprika instead.
- White Beans. Protein boost. Try cannellini, haricot beans or chickpeas.
- Fresh Parsley. Brings freshness and balance.
- Mint. Adds brightness. You can leave it out or use basil.
- Lemon Zest. Lifts the flavors.
- Olive Oil. For roasting and dressing.
- Lemon Juice. Tangy dressing base.
- Maple Syrup or Agave. Balances the acidity.
- Salt and Black Pepper. Brings it all together.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in 1 tablespoon of the olive oil, then spread onto a baking sheet and roast for 10 minutes. Stir gently.
Meanwhile, chop the courgette, bell peppers and onion.
Add the remaining oil and harissa paste to a large bowl and stir to combine.
Add the chopped zucchini (courgette), bell pepper, and onion, and gently toss to coat.
Spread onto the baking sheet after the sweet potatoes have roasted for 10 minutes, and roast it all for 25–30 minutes, stirring halfway.
Place the couscous in a large bowl. Pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork.
In a large bowl, combine couscous, roasted vegetables, beans, parsley, mint, and lemon zest.
Whisk together olive oil, lemon juice, maple syrup, salt, and pepper.
Pour dressing over the salad and toss gently. Serve warm or at room temperature.
Serving Suggestions
- Pack it into lunchboxes for work.
- Serve as a side dish with grilled halloumi.
- Add to a mezze platter with hummus and flatbread.
- Use as a filling for pita pockets.
- Top with a dollop of yogurt or vegan yogurt.
- Eat cold for a picnic salad.
- Serve with falafel for a hearty dinner.
- Stuff into roasted peppers for a fun twist.
- Use as a base for grain bowls with extra toppings.
Variations
- Use pearl couscous for a chewier texture.
- Swap harissa for smoked paprika for less heat.
- Add crumbled feta if not vegan.
- Use quinoa instead of couscous for gluten-free.
- Stir in baby spinach or kale for extra greens.
- Add roasted chickpeas for crunch.
- Top with toasted nuts or seeds for texture.
- Swap sweet potato for pumpkin or carrots.
- Use basil instead of mint for a different vibe.
- Try it with a tahini drizzle instead of the lemon dressing.
Storage
Store leftovers in an airtight container for up to 4 days.
Best eaten cold or at room temp.
Not ideal for freezing, as the texture can get mushy.
You can roast the veggies up to 2 days ahead and store separately.
Dress just before serving for the freshest taste.
Recipe tips
- Fluff couscous with a fork to keep it light.
- Don’t overcrowd the roasting tray for better caramelization.
- Taste the dressing before adding and adjust lemon or maple as needed.
- Add herbs just before serving to keep them bright.
- Double the recipe for meal prep — it holds up well.
FAQ
It’s delicious both ways. I like it slightly warm when fresh, then cold from the fridge the next day.
Absolutely. Try smoked paprika or a mild chili paste instead.
Up to 4 days in an airtight container.
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📖 Recipe
Roasted Vegetable Couscous
Equipment
- Baking sheet
- Bowl
Ingredients
For the Roasted Vegetables:
- 1 small sweet potato peeled and cubed (about 200 g)
- 2 tablespoons olive oil divided
- 1 tablespoon harissa paste or 1 teaspoon smoked paprika
- 1 zucchini (courgette), chopped
- 1 red bell pepper chopped
- 1 red onion sliced
- Salt to taste
For the Salad:
- 1 cup couscous 170g
- 1 cup boiling water 235ml
- 1 can cannellini beans 15 oz /425g, drained and rinsed
- ¼ cup chopped fresh parsley 15g
- 2 tablespoons chopped mint
- 1 tablespoon lemon zest
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or agave
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in 1 tablespoon of the olive oil, then spread onto a baking sheet and roast for 10 minutes. Stir gently.
- Meanwhile, add the remaining oil and harissa paste to a large bowl and stir to combine. Add the chopped zucchini (courgette), bell pepper, and onion, and gently toss to coat. Spread onto the baking sheet after the sweet potatoes have roasted for 10 minutes, and roast it all for 25–30 minutes, stirring halfway.
- Place the couscous in a large bowl. Pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork.
- In a large bowl, combine couscous, roasted vegetables, beans, parsley, mint, and lemon zest.
- Whisk together olive oil, lemon juice, maple syrup, salt, and pepper.
- Pour dressing over the salad and toss gently. Serve warm or at room temperature.
Notes
- Fluff couscous with a fork to keep it light.
- Don’t overcrowd the roasting tray for better caramelization.
- Taste the dressing before adding and adjust lemon or maple as needed.
- Add herbs just before serving to keep them bright.
- Double the recipe for meal prep — it holds up well.
- If you don't have harissa, just use 1 teaspoon of smoked paprkia and ½ teaspoon chili powder (or more to taste).
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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