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Looking down at a serving dish of roasted vegetable and bean couscous.
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Roasted Vegetable Couscous

Roasted Vegetable Couscous is a quick, colorful salad with fluffy couscous, roasted veggies, beans, fresh herbs, bold harissa paste, and a bright lemon dressing.
Course: Salad
Cuisine: Middle Eastern
Diet: Vegan
Servings: 4
Calories: 452kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

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

Calories: 452kcal | Carbohydrates: 70g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 521mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9072IU | Vitamin C: 56mg | Calcium: 115mg | Iron: 4mg