Vegan Roasted Vegetable Couscous Salad

Whether you eat this roasted vegetable couscous salad as a side or parcel it up in a lunchbox it is a delicious, colourful & nutritious treat.

Portrait image of a roasted vegetable couscous salad with pomegranate seeds served on a large serving platter

Vegan Couscous Salad.

I am neither vegan or vegetarian, but good food is good food and this couscous salad really is good food.

It is equally at home as a side to a tagine whether it be veggie or meaty as it is in a lunchbox.

In fact, that is why this recipe is a derivation from my usual “recipes for two” approach to cooking.

This recipe is often my lunch all year round using whatever veg is good at the time. Which makes it a nice departure from my usual approach to cooking couscous.

This dish does take a little time to cook but none of it is your time! You have 10-15 minutes work at most in the kitchen.

It will save in the fridge for 4-5 days comfortably.

Portrait close up image of a roasted vegetable couscous salad with pomegranate seeds

Ingredient Guide?

Most of the ingredients in this roasted vegetable couscous recipe should be familiar to most.

There is however one that may be new to some, pomegranate molasses.

Pomegranate molasses is nothing more than a syrup made by taking the juice of a pomegranate and reducing it down.

As an ingredient, it is really common in Middle Eastern and North African food.

It has an astringent flavour that is quite tart but also a sweetness to balance it out.

It has a long shelflife and is a great addition to your store cupboard as it can be used in everything from dressings to glazes.

As for the vegetables, you should get creative and add in whatever is good at the market.

The harder the vegetable, the longer it takes to roast, as a result, the smaller you should cut it.

Portrait image of a roasted vegetable couscous salad with pomegranate seeds served on a large serving platter on a wooden backdrop

Serving Suggestions.

I have mentioned serving this recipe for lunch and that is the way I typically eat it.

If it is in the summer I will add loads of fresh parsley from the garden. If it is winter then it gets served nekid!

When it comes to serving this as a main course I have served it with recipes as diverse as my Lamb Kofta to Fesenjan and even my zata’ar halloumi cheese.

I do tend to avoid it with my vegetable-heavy tagine recipes though.

Roasted Vegetable Couscous Recipe

Roasted Vegetable Couscous Recipe

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

If you can peel vegetables then you can make this insanely simple roasted vegetable couscous recipe, whether you eat it for lunch or serve it as a side it is a glorious dish!


  • 150 g Red Pepper Preserved in Oil
  • 150 g Red Onion
  • 100 g Leak
  • 100 g Carrot
  • 250 g Butternut Squash
  • 4 Cloves Garlic
  • 1 Cinnamon Stick
  • 3 Tbsp Pomegranate Molasses
  • 1 Tsp Dried Oregano
  • 2 Tbsp Cooking oil, Neutral
  • 150 g Couscous
  • 250 ml Boiling Water
  • 1 Pomegranate
  • Olive Oil
  • Salt and Pepper


  1. Top and tail the red onion and chop into quarters then separate out into petals
  2. Cut the leek into 1cm thick "coins" and the carrot into 5mm rings.
  3. Cut the butternut squash into a 1cm dice.
  4. Place all of the vegetables in a roasting pan with the garlic, cinnamon stick and dried oregano.
  5. Pour in the cooking oil and mix to coat.
  6. Drizzle over the pomegranate molasses.
  7. Roast in the oven at 180ยฐC or 350ยฐF for 1 hour tossing halfway through.
  8. When the vegetables are roasted remove from the oven and place in a bowl.
  9. Mix in the couscous with the vegetables.
  10. Pour the boiling water into the roasting pan scraping off any residue from the pan.
  11. Add this into the couscous and vegetable mix and cover with cling film.
  12. Allow to sit for 10-12 minutes.
  13. Remove the film and fluff up the couscous and serve with the pomegranate seeds and olive oil to taste.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 223 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 70mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 5g Sugar: 17g Sugar Alcohols: 0g Protein: 3g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

22 thoughts on this Recipe:

  1. This Roasted Vegetable Cous Cous is so healthy and colorful. I can’t wait to try this super delicious recipe. Thanks for sharing.

  2. This looks like the most beautiful Cous Cous ever! I love the roasted vegetables mixed in with pomegranate. Talk about a flavorful combination!!! I could eat this everyday.

  3. Love cous cous but always think of it a s a summer dish. Your way, with the roasted vegetables, makes it a great all year round dish with such fantastic colour. Wish I could find the pomegranate molasses though!

    • You can make pomegranate molasses, by boiling down pomegranate juice, lemon juice and sugar ๐Ÿ™‚ Really simple and well worth it.

    • I was just testing Mary ๐Ÿ˜‰ If only, my proof reading is shocking, thanks for flagging it I have updated the recipe, it is 3 tbsp.

  4. What a huge heaping plate of cous cous! We have people coming over for a big party on Sunday. I’ve bought the ingredients so I can serve up a big batch of this ๐Ÿ˜€

  5. I love the cinnamon stick addition! I imagine it adds a subtle background spice. I also happen to have pomegranate molasses in my pantry, so I’m definitely making this one!


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