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Vegetarian Roasted Vegetable Couscous Salad

Roasted vegetable couscous, a simple vegetarian dish of loads of veg baked with ras el hanout & before being tossed through buttered couscous.

This recipe is wonderfully flexible and you can substitute vegetables in and out depending on the season and what you have in the fridge.

Vegetarian roasted vegetable couscous salad with pomegranate arils.

Roasted Veg Salad

I’m rather fond of couscous, it appears on our menu at least once a week. Usually, I make my simple buttered couscous recipe and throw a load of fresh raw vegetables through it and eat it for lunch.

However, this roasted vegetable couscous recipe is usually made to be a veg heavy side dish.

It features simple soft veggies that are available all year round. Peppers, red onions and courgette or zucchini for my US-based readers, along with garlic and lemon.

They get coated in brown sugar and ras el hanout before being roasted with lemon and garlic.

Finally, they are given a load of freshness thanks to tonnes of fresh coriander and parsley and the magic of pomegranate seeds.

It is super simple to make and tastes fantastic.

Overhead vegetarian roasted vegetable couscous salad with pomegranate arils.

Frequently Asked Questions

Can this be made in advance?

Yes, I’m fond of making a large batch of this and refrigerating it and having a bowl for lunch. It will last in the fridge for 4-5 days.

I would allow it to warm up to close to room temperature before serving personally.

Can I use different vegetables?

Absolutely, yes! You can use this idea to use up any vegetables you have in the fridge/pantry. Butternut squash, carrots, parsnips, sweet potato, cauliflower and broccoli all work really well.

However, you will need to adjust your cooking times to reflect the vegetables. Cauliflower and broccoli will only take around 20-25 minutes sweet potatoes, parsnips and squash will be much closer to an hour.

What is Ras el Hanout?

Ras el Hanout is a spice mix that is commonly used across North Africa and the Middle East.

All brands vary as with most spice mixes, but it commonly contains cardamom, cumin, clove, cinnamon and paprika to name a few.

Close up vegetarian roasted vegetable couscous salad with pomegranate arils.

Serving Suggestions

I have mentioned that I like to serve this veggie couscous recipe as a lunch dish on occasion.

But I absolutely love it as a side dish for meat or fish!

It is particularly good with chicken, it is superb with everything from Fesenjan or chermoula chicken to my harissa chicken thighs and zaatar chicken legs.

You could even serve it with my Moroccan-influenced lamb tagine or lamb arayes recipes.

It is superb with some pan-fried salmon, but it is spectacularly good with my harissa salmon recipe!

If you wanted to stick with the vegetarian vibe then serve this roasted vegetable couscous with crispy fried halloumi cheese or zaatar and pomegranate halloumi cheese.

Vegetarian roasted vegetable couscous salad with fresh herbs and pomegranate arils.

Equipment Used

I only name-check specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Oven.
  • Kettle or pot and stovetop for boiling water.
  • Kitchen knife.
  • Chopping board.
  • Weighing scales and or measuring cups and spoons.
  • Mixing bowl.
  • Stirring spoons.
Vegetarian roasted vegetable couscous salad with fresh herbs and pomegranate arils.
Yield: 2 Servings

Roasted Vegetable Couscous Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Whether you eat this roasted vegetable couscous as a light vegetarian lunch or serve it as a veggie-rich side dish you will love it!


  • 125g (⅔ Cup) Couscous
  • 175ml (¾ Cup) Boiling Water
  • 30g (2 Tbsp) Butter
  • 3 Small Bell Peppers (Different Colours)
  • 1 Red Onion
  • 1 Small Courgette (Zucchini)
  • 6 Garlic Cloves
  • 1 Lemon
  • 2 Tbsp Olive Oil
  • ½ Tbsp Ras el Hanout
  • 1 Tsp Brown Sugar
  • ½ Tsp Coarse Sea Salt
  • 1 Handful Fresh Coriander
  • 1 Handful Fresh Parsley
  • 1 Small Pomegranate


  1. Peel the red onion and then cut it into 1.5cm chunks.
  2. Remove the seeds from the peppers and cut them into 1.5cm pieces.
  3. Top and tail the courgette, cut it into quarters lengthways, then cut those quarters into 1.5cm lengths.
  4. Place the chopped vegetables and the garlic cloves on a baking tray, pour over the oil and sprinkle over the salt, brown sugar and ras el hanout, then mix well to coat.
  5. Cut the lemon in half and place it cut side down on the baking tray.
  6. Place the veggies in the oven and cook at 180°C or 350°F for 40 minutes.
  7. 10 minutes before the vegetables are cooked place the couscous in a bowl, add the diced butter and pour over the boiling water. Cover with some cling film or plastic wrap and allow it to sit until the veggies are cooked.
  8. Chop the parsley and coriander as finely as you can.
  9. Remove the seeds from the pomegranate.
  10. Remove the veggies from the oven and press the lemon with a large fork to squeeze out the juice.
  11. Press the garlic out of the paper shells and return it to the vegetables.
  12. Fluff up the couscous with a fork, mix it with the vegetables, chopped herbs and pomegranate arils before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 513Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 894mgCarbohydrates: 65gFiber: 11gSugar: 30gProtein: 8g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 8th of April 2018

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

Brian Jones

Monday 9th of April 2018


Katie Crenshaw | A Fork's Tale

Sunday 8th of April 2018

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.

Brian Jones

Monday 9th of April 2018

Thank you so much Katie :)


Sunday 8th of April 2018

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!

Brian Jones

Monday 9th of April 2018

You can make pomegranate molasses, by boiling down pomegranate juice, lemon juice and sugar :) Really simple and well worth it.


Thursday 20th of April 2017

vibrant,colorful and lip smacking it is...

Brian Jones

Friday 21st of April 2017

Thank you.

Mich Mom

Monday 28th of March 2016

I can't seem to find the amount of Pomegranate molasses. Thanks

Brian Jones

Tuesday 29th of March 2016

Thanks for flagging this Mich, I'm terrible at proof reading, I have updated the recipe but it is 3 tbsp.

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