Roast Vegetable Cous Cous

Does anyone have Moroccan cuisine on the top of their list?  I’ve always found it to be a fusion of my two food cultures – Italian and Indian. The way it layers spices, builds depth, and turns simple ingredients into something extraordinary. And then the richness of tomatoes and fresh herbs, creates overall flavours that simple like the Italian cuisine and at the same time are bold and comforting, a perfect rhythm of warmth and richness. And this Moroccan Couscous & Roast Vegetable Salad is a beautiful tribute to that blend of food cultures.

What I love most about this dish is its simplicity. It’s a one-bake wonder, where all the veggies and loads of fresh herbs roast together, soaking up the smoky paprika, cumin, and a hint of sweetness, transforming into caramelized goodness. Then, all you do is toss it through your favourite couscous, and just like that, you’ve got a dish that’s enjoyed warm, and just as good cold, the next day. I mean who doesn’t love leftovers?

It’s substantial enough to stand on its own but also makes the perfect side to just about anything. Serve it at a dinner party or meal-prepping for the week, this roast cous cous salad is fuss-free, full of flavour, and brings a little taste of Morocco straight to your table.

Ingredients

Let’s talk about what goes into this dish and why each ingredient is great for you:

• Brown Onion: Adds a rich, slightly sweet flavour to the dish.
• Garlic: Brings a bold, savoury taste. It’s known for its antibacterial properties and can help boost heart health.
• Fresh Chili: Adds a little heat and enhances the flavours.
• Zucchini: A light, fresh vegetable that softens beautifully when cooked.
• Red Capsicum: Sweet and slightly smoky, this bright vegetable is loaded with vitamin C, which supports immunity.
• Black Pitted Olives: Add a salty, briny taste to balance the sweetness of the veggies.
• Semi-Dried Tomatoes: Slightly chewy and packed with a deep, tangy flavour.
• Olive Oil: Helps bring all the flavours together while adding a smooth texture.
• Lemon Juice: Adds a bright, fresh taste that balances the richness of the oil and olives.
• Paprika: Gives a mild smoky flavour and adds a beautiful colour.
• Salt: Enhances all the flavours and balances the taste of the dish.
• Israeli/Pearl Couscous: Soft, chewy, and perfect for soaking up all the flavours.
• Frozen Peas: Add a little sweetness and a pop of colour. Peas are packed with protein and fiber, making them a great addition.
• Fresh Parsley & Coriander: These herbs brighten up the dish with a fresh, earthy taste.

How to Make This Recipe

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F) so it’s ready for roasting the vegetables.

Step 2: Prepare the Ingredients  

Finely dice the onion, garlic, and fresh chili. Chop the parsley and coriander, then set them aside. Cut the zucchini and red capsicum into small, bite-sized pieces (about 2 cm).

Step 3: Combine Vegetables in a Tray

In a large roasting tray, place the chopped onion, garlic, chili, zucchini, red capsicum, black olives, semi-dried tomatoes, and chopped herbs.

Step 4: Season and Toss

Drizzle olive oil and lemon juice over the vegetables. Sprinkle paprika and salt. Toss everything gently so the vegetables are well coated.

Step 5: Roast the Vegetables  

Place the tray in the oven and roast for about 30 minutes. Stir halfway through to cook the vegetables evenly and prevent sticking.

Step 6: Cook the Couscous

While the vegetables are roasting, bring a pot of water to a boil. Add the Israeli (or pearl) couscous and cook for about 10 minutes, or until soft. Drain and set aside.

Step 7: Combine Couscous and Vegetables  

Once the vegetables are roasted, remove the tray from the oven. Add the cooked couscous directly to the tray and mix until everything is well combined.

Step 8: Garnish and Serve  

Transfer the mixture to a serving bowl. Sprinkle fresh coriander on top for flavour and colour. Serve warm or at room temperature.