Summer Veggie Couscous

A vibrant and refreshing dish, Summer Veggie Couscous combines fluffy couscous with the best of seasonal produce. It’s a light yet satisfying meal perfect for warm days, whether you’re serving it at a picnic, as a lunch option, or a flavorful side at dinner. Packed with color and texture, this recipe offers a healthy and versatile way to enjoy summer vegetables.

Why You’ll Love This Recipe

• Bursting with seasonal flavor – This dish highlights fresh vegetables like zucchini, bell peppers, and cherry tomatoes, making it a celebration of summer’s bounty.

• Quick and easy to prepare – Both the couscous and the vegetables cook quickly, making this a time-efficient meal.

• Perfect for meal prep – It keeps well in the fridge and is ideal for lunches or dinners throughout the week.

• Customizable – Easily adapt the recipe with different herbs, dressings, or add-ins to suit your taste or dietary needs.

• Great served hot or cold – Enjoy it warm for dinner or chilled for a picnic or potluck.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pearl couscous (also called Israeli couscous)

• Zucchini

• Bell peppers (any color)

• Cherry or grape tomatoes

• Red onion

• Olive oil

• Salt and pepper

• Vegetable or chicken broth

• Fresh parsley or basil (optional)

• Lemon juice (optional)

• Feta or goat cheese (optional)

directions

1. Prepare the vegetables

   • Preheat the oven to 425°F (220°C).

   • Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Slice the cherry tomatoes in half.

   • Toss all vegetables with olive oil, salt, and pepper. Spread them on a baking sheet.

   • Roast for 20–25 minutes, stirring once, until tender and lightly browned.

2. Cook the couscous

   • In a medium saucepan, heat a tablespoon of olive oil over medium heat.

   • Add the couscous and toast for 2–3 minutes, stirring constantly.

   • Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes or until the couscous is tender and liquid is absorbed.

   • Fluff with a fork.

3. Combine and serve

   • In a large bowl, combine the cooked couscous with the roasted vegetables.

   • Add chopped herbs, lemon juice, and crumbled cheese if using.

   • Taste and adjust seasoning with more salt, pepper, or olive oil as needed.

   • Serve warm or chilled.

Servings and timing

• Servings: 4 as a main dish, 6–8 as a side

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

Variations

• Use grilled vegetables instead of roasted for a smoky flavor

• Add chickpeas or grilled chicken for more protein

• Stir in arugula or baby spinach for a leafy green element

• Swap couscous with quinoa or bulgur for a gluten-free option

• Add toasted pine nuts or almonds for a crunchy texture

• Mix in sun-dried tomatoes or olives for a Mediterranean touch

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• To reheat, place in a microwave-safe container and heat in 30-second intervals until warm. Add a splash of broth or water if it seems dry.

• This dish is also excellent served cold as a salad, making it perfect for lunchboxes or summer potlucks.

FAQs

1. Can I use regular couscous instead of pearl couscous?

Yes, but adjust the cooking time and amount of liquid according to the package instructions, as regular couscous cooks faster.

2. Is this dish suitable for vegans?

Yes, simply omit the cheese or use a plant-based alternative.

3. How do I prevent the vegetables from becoming mushy?

Roast them at a high temperature and avoid overcrowding the pan so they caramelize rather than steam.

4. Can I freeze Summer Veggie Couscous?

Freezing is not recommended, as the texture of the couscous and vegetables may become mushy after thawing.

5. What herbs work best in this recipe?

Fresh parsley, basil, or chives add a bright and aromatic finish.

6. Can I make this dish ahead of time?

Yes, it stores well and can be made up to two days in advance. The flavors actually improve over time.

7. Is this recipe gluten-free?

No, couscous is made from wheat. Use a gluten-free grain like quinoa if needed.

8. What kind of broth should I use?

Vegetable broth keeps it vegetarian, but chicken broth adds a deeper flavor if you’re not avoiding meat.

9. What can I serve with Summer Veggie Couscous?

It pairs well with grilled meats, fish, or tofu, and also works as part of a mezze-style meal.

10. How can I make it spicier?

Add crushed red pepper flakes, harissa paste, or a sprinkle of cayenne to the roasted vegetables or dressing.

Conclusion

Summer Veggie Couscous is a simple yet flavorful recipe that highlights the best of seasonal produce. Whether you’re serving it as a light main dish or a colorful side, this versatile dish is sure to impress. Its balance of textures and bright, fresh taste makes it a reliable favorite for summer meals.