This Herby Couscous with Roasted Vegetables & Pine Nuts is a scrumptious salad packed with good-for-you ingredients. Deliciously simple, full of fresh veggies and loaded with flavour, it can be enjoyed as an easy lunch or as a great side dish.
My love affair with couscous continues with today’s post: a one-bowl meal that’s crazy-good, dead easy and guaranteed to get you smiling.
In a way, it’s similar to those ready-made couscous pots that you can get from the supermarket but, let me tell you, once you start making your own roasted vegetable couscous you’ll never look back.
Quick, satisfying and endlessly variable, this yummy little dish can be enjoyed both hot or cold. In fact, I usually prepare one big batch for the three of us to enjoy hot for dinner and then cold the following day at work.
Roasting vegetables is something I do a lot, it’s such a great way to pack in lots of different veggies in one dish and a great option to use up any small amounts of vegetables you may have in the fridge.
For this I used a mix of carrots, peppers, butternut squash, mushrooms and red onion but other veggies such as aubergines, courgettes, asparagus and Brussels sprouts will work great too. The same goes for the herbs. I used the 3 herbs that are never missing from my kitchen – flat leaf parsley, basil and coriander – but mint, chives and dill can also be used.
So this recipe is one that you can really use as a guide and modify depending on fresh produce is in season and what you already have in the fridge.
How to make this Herby Couscous with Roasted Vegetables & Pine Nuts
Place the carrots, peppers and butternut squash on a roasting tray and drizzle with 1 tablespoon of olive oil. Remember that in order for the veggies to roast properly rather than just sweat, they need plenty of room to breathe. So spread them evenly, bearing in mind that you’ll also be adding the mushrooms and red onion wedges and even use two trays like I did if necessary. Sprinkle with the paprika, salt and a good grinding of black pepper before popping them into the oven. Roast for about 15 minutes, then add the mushrooms, the red onion and return to the oven for a further 10-15 minutes until they’re tender and turning brown at the edges.
While the vegetables are roasting, place the couscous in a large bowl, pour in the boiling water and cover with a plate or cling film. Let it stand for 15 to 20 minutes until the water has been fully absorbed. Uncover and fluff the couscous with a fork.
To assemble this salad, add the roasted vegetables, the pine nuts, the chopped herbs (I used a mix of flat leaf parsley, basil and coriander) and the lemon zest to the couscous, then drizzle with the remaining olive oil and balsamic vinegar.Print
- Place the carrots, peppers and butternut squash chunks on a roasting tray and drizzle with 1 tablespoon of olive oil. Add the paprika and season with salt and pepper. Mix well and make sure the vegetables are spread evenly with plenty of room to breathe (use two trays if necessary) before placing the tray in the oven. Roast for about 15 minutes until tender.
Add the mushrooms and red onion wedges to the tray and return to the oven for a further 10-15 minutes, until the vegetables are soft and turning brown at the edges.
While the vegetables are roasting, place the couscous in a large mixing bowl, pour in the boiling water and cover with a plate or cling film. Let it stand for 15 to 20 minutes until the water has been fully absorbed. Uncover and fluff the couscous with a fork.
Add the roasted vegetables, pine nuts, chopped herbs and lemon zest to the couscous, then drizzle with the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Mix well and check for seasoning. Enjoy warm or cold.
- Suitable for vegans.
- This salad can be refrigerated in airtight containers for up to 4 days, making it ideal for Meal Prep.
Don’t forget to save this recipe to your favourite Pinterest board for later!