Whole Wheat Couscous with Roasted Vegetables

by Jess on January 28, 2013

in Recipes, Side Dishes, Vegan, Vegetarian, Weeknight Meals

Whole Wheat Couscous with Roasted Vegetables :: Inquiring Chef

I’m short on words today.  It’s a Monday.

You know how those can be.

I wasn’t quite ready to say farewell to a peaceful weekend with its pancake mornings, coffeeshop afternoons, and the cool feel of church pews in an evening with just enough breeze to make its way through the wide double doors.

Last night a crash of thunder woke us both up at the same time.  We sat straight up and looked at one another in that fuzzy way that only happens at 2am.

I was on my way to a meeting this afternoon when it started to rain.  “Isn’t it strange to rain this time of year?”  I asked my colleague.  “No.  We call this the ‘rain that washes the mango flowers clean’.”

I like that.

So here’s to a good crop of mangos, and a fresh start tomorrow.

Roasted Vegetables :: Inquiring Chef

In the meantime, I couldn’t wait to share this couscous.  It’s hearty and simple, and you can (and dare I say, you should) pack it completely full of all those lovely root vegetables that you might have lurking in your kitchen this time of year.  I’ve made this dish so very many times before, but every time I wish I could fix it in my brain for all those dinner instances when I can’t come up with a creative side dish.  This couscous goes with just about anything I could ever dream of serving.

Whole Wheat Couscous with Roasted Vegetables
Prep time
Cook time
Total time
The beauty of this flavorful and filling whole wheat couscous with roasted vegetables is that it can be served as a side to just about any dish. Pile it high and top with fish, meat, stews or simply serve it on its own with a generous salad.
Recipe type: Side Dish, Vegetarian
Serves: 8
for the vegetables:
  • 2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 pounds assorted vegetables, cut into even ¾ inch pieces (a combination of carrots, butternut squash, cauliflower, and sweet potatoes are my favorites)
  • 1 cup yellow onion, chopped (1 onion)
for the couscous:
  • 1 Tablespoon olive oil
  • 1 small shallot, minced
  • 2 cups low-sodium vegetable stock
  • 1 and ⅓ cups uncooked whole-wheat couscous (regular couscous will also work)
  • 1 Tablespoon unsalted butter (omit for a vegan version)
  • ¼ cup parsley, chopped
  • 2 Tablespoons green onions, finely sliced
  1. Preheat the oven to 375 F. In a small bowl, whisk together the olive oil, cumin, paprika, cinnamon, and salt. In a large bowl combine the vegetables and onion. Drizzle the olive oil over the vegetables and toss to evenly coat. Spread the vegetables on a large baking dish. Bake, stirring occasionally, until the vegetables are tender and golden, about 45 minutes. When finished, remove from the oven and allow to cool slightly.
  2. In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vegetable stock, increase the heat to high and bring to a boil. Pour the couscous into the boiling liquid while gently stirring it to combine. Immediately remove the pan from heat and place a tight-fitting lid on top of the pan. Let sit, covered, for 15 minutes.
  3. Remove the lid and add the butter to the couscous, tossing the couscous with a fork to fluff. Gently stir in the roasted vegetables, parsley, and green onions. Taste and add additional salt, if desired (depending on the saltiness of your broth, you may not need additional salt). Serve immediately.
Nutrition Information
Serving size: about ¾ cup Calories: 256 Total Fat: 7 Saturated fat: 2 Carbohydrates: 44g Sugar: 11g Fiber: 6g Protein: 6g Cholesterol: 4mg



{ 10 comments… read them below or add one }

1 Corey @ Learning Patience January 28, 2013 at 9:00 pm

This sounds delicious…might do this for dinner tonight…esp. Since i even have sweet potatoes from the us rt now (whoo hoo)! The hubby and i are trying to get in shape for the next 2 weeks before the cruise….healthy, healthy, healthy….now that our 2 months of guests are gone. Hope u have a great week!

xoxo from Trinidad
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2 Jess January 29, 2013 at 2:03 pm

I saw your haul of sweet potatoes the other day and was totally jealous (and don’t even get me started on your upcoming cruise)!


3 Ashley January 29, 2013 at 3:18 am

This sounds awesome Jess. Perfect for bringing in to work for lunch : ) I have a giant tub of whole wheat couscous in my pantry right now – this would be a great new way for me to use it!
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4 Jess January 29, 2013 at 2:02 pm

I had it for lunch all week last week, Ashley – I’m a sucker for something that packs up nicely for lunches!


5 Claire @ Claire K Creations January 29, 2013 at 5:22 am

Sounds like my kind of side dish. Now if only I could convince the husband that couscous is delicious!
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6 Jess January 29, 2013 at 2:02 pm

He doesn’t like couscous!? Oh my! Will he eat quinoa? It’s so fascinating how different all of our food preferences are.


7 sally @ sallys baking addiction January 30, 2013 at 6:07 pm

I adore couscous but haven’t made it in ages. It’s so simple, yet satisfying and pairs wonderfully with so many things. Especially veggies. Gorgeous dish here! I’d love some for lunch today. :)


8 Maggie @ A Bitchin' Kitchen January 31, 2013 at 2:53 am

It’s so hard to find healthy comfort food, but this totally fits the bill! This looks great!
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9 Jess January 31, 2013 at 6:46 am

So true, Maggie – seems like it’s extra important to find a little variety in January AND somehow still keep it relatively healthy. Roasted vegetables are almost always my go-to.


10 Feast on the Cheap February 1, 2013 at 10:30 pm

This looks so flavorful. I’ve been trying to find recipes that my little babe can eat too now that he’s moving onward to finger foods and this looks like it’ll fit the bill. YUM. Bookmarking.
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