This recipe is straightforward and mostly hands-off, especially once the vegetables are in the oven. Follow these simple steps to create a delicious and nutritious meal:

1. Preheat Your Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). This high temperature is ideal for roasting vegetables, allowing them to caramelize nicely and develop deep flavors. While the oven preheats, wash and chop all your chosen vegetables into roughly equal sizes, about 1-inch pieces. Uniform size ensures even cooking. For denser vegetables like carrots and potatoes, you might want to chop them slightly smaller than softer vegetables like zucchini or bell peppers. If using eggplant, consider cubing it and salting it lightly to draw out excess moisture – this will prevent it from becoming soggy during roasting. Let it sit for about 15-20 minutes, then rinse and pat dry before roasting.
2. Toss Vegetables with Oil and Spices: In a large bowl, toss the chopped vegetables with olive oil, minced garlic, salt, pepper, and any other spices you’re using, such as red pepper flakes or paprika. Make sure the vegetables are evenly coated with oil and spices – this is crucial for flavor development and preventing sticking. Using your hands to toss is often the most effective way to ensure even coating. The olive oil helps the vegetables roast rather than steam, leading to a more flavorful and slightly crispy result. The garlic and spices will infuse the vegetables as they roast, creating layers of flavor.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet or two baking sheets if needed. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, resulting in a less caramelized and less flavorful dish. If you need to use two baking sheets, rotate them halfway through cooking to ensure even roasting. Roast in the preheated oven for 25-35 minutes, or until the vegetables are tender and slightly caramelized, with some edges browned. The roasting time will depend on the type and size of your vegetables – denser vegetables like carrots and potatoes will take longer than softer vegetables like bell peppers and zucchini. Stir the vegetables halfway through roasting to ensure even cooking and browning on all sides. For vegetables like asparagus or cherry tomatoes that cook faster, you can add them to the roasting pan in the last 10-15 minutes of cooking to prevent them from overcooking.
4. Cook the Couscous: While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring vegetable broth (or water) to a boil. Once boiling, remove the saucepan from the heat, add the couscous, and stir briefly. Cover the saucepan tightly with a lid and let it sit for 5-7 minutes, or according to package directions. Do not lift the lid during this time, as the steam is essential for cooking the couscous properly. After 5-7 minutes, fluff the couscous with a fork. This separates the grains and makes it light and fluffy. Using vegetable broth instead of water adds extra flavor to the couscous, but water works perfectly well too.
5. Prepare the Lemon-Herb Dressing: While the couscous is cooking, prepare the lemon-herb dressing. In a small bowl, whisk together the juice and zest of one lemon, about 2-3 tablespoons of olive oil, and chopped fresh herbs (parsley, cilantro, mint, basil, thyme, rosemary, or a combination). Season with salt and pepper to taste. Adjust the amount of lemon juice and olive oil to your preference – some people prefer a more lemony dressing, while others prefer a richer, oilier dressing. Taste and adjust the seasoning as needed. The lemon-herb dressing adds a bright, fresh, and zesty element that balances the richness of the roasted vegetables and the mildness of the couscous.
6. Combine Roasted Vegetables and Couscous: Once the vegetables are roasted and the couscous is cooked and fluffed, gently combine them in a large bowl. Add the lemon-herb dressing and toss everything together to coat evenly. Make sure to toss gently to avoid crushing the roasted vegetables and overworking the couscous. Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or lemon juice to taste. If using chickpeas, you can add them at this stage as well, either directly from the can (drained and rinsed) or lightly roasted alongside the other vegetables for extra warmth and texture.
7. Serve and Enjoy: Serve the Roasted Veggie Couscous warm or at room temperature. It’s delicious served immediately, but it also holds up well and can be made ahead of time and served cold or at room temperature, making it perfect for picnics, potlucks, or meal prepping. Garnish with extra fresh herbs, a sprinkle of lemon zest, or a drizzle of olive oil if desired. Roasted Veggie Couscous is a complete meal on its own, but it can also be served as a side dish alongside grilled chicken, fish, tofu, or halloumi for added protein.