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Roasted Vegetable Couscous

Roasted Vegetable Couscous

Roasted Vegetable Couscous is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 50 %


6 servings

black pepper
1 cup


crimini mushrooms
1 cup

grape tomatoes
6 servings

kosher salt
5 tablespoons

olive oil

orange bell pepper

red onion
1 cup

sun dried tomatoes
1 cup


yellow squash



  1. Preheat your oven to 500 degrees.On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables.

  2. Spread them out evenly, b careful not to over crowd the pan. If each vegetable doesn't have its own space on the sheet pan, then divide them among two pans.Season with a couple heavy pinches of kosher salt and then pop the vegetables into your preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even roasting.Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Olive Oil to a boil. Once the water is at a rolling boil, remove the pan from the heat and add in the cup of couscous and a ½ teaspoon of kosher salt. Stir, cover and let sit for 10 minutes.Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.

  3. Serve hot and enjoy!

Wine Pairing :