Vegetarian Roasted Vegetables With Couscous

Roasted Vegetables and Couscous
john shepherd / Getty Images
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
195 Calories
10g Fat
20g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 195
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 21mg 7%
Sodium 227mg 10%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 10%
Protein 7g
Calcium 147mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We love roasted vegetables—they're so healthy, easy and delicious, and when paired with couscous, as in this recipe by the Wheat Foods Council, they make for a quick full meal—as couscous is just as quick and easy to prepare. For a vegan version, omit the feta cheese.

For extra protein, use quinoa in place of the couscous.


  • 1 (10-ounce) box couscous
  • 1 red bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 small yellow squash (sliced)
  • 1 small zucchini (sliced)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon garlic (minced)
  • 3/4 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Optional: 5 ounces feta cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 425 F.

  3. Prepare couscous according to package directions.

  4. Combine bell peppers, zucchini, and yellow squash.

  5. In a small bowl, whisk together the salt, pepper, garlic, seasoning, oil and balsamic vinegar and toss with vegetables.

  6. Spread vegetables evenly in sheet pan and roast for 10 to 12 minutes or until vegetables are crisp-tender.

  7. Reserve ​leftover marinade.

  8. Allow vegetables to cool slightly, then toss with remaining marinade, couscous, and feta cheese.

  9. Serve and enjoy!

Recipe Variations

For a vegan version, omit the feta cheese.