Roasted Vegetable Couscous

4 servings · 20 minutes preparation · 25 minutes cooking · 10 minutes cooling, chilling or resting

Ingredients

• 1.5 cups dry Moroccan couscous
• 1.75 cups low-sodium vegetable broth
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 medium yellow squash, diced into 1/2-inch pieces
• 1 large red bell pepper, stemmed, seeded, and diced into 1/2-inch pieces
• 1 small red onion, cut into 1/2-inch wedges
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 0.25 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint leaves

Step-by-step instructions

1. Position an oven rack in the center position and preheat the oven to 425°F (218°C). Line an 18-by-13-inch rimmed baking sheet with parchment paper to prevent sticking and simplify post-cooking cleanup.
2. Tumble the diced zucchini, yellow squash, red bell pepper, red onion wedges, and drained chickpeas directly onto the prepared baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and season evenly with cumin, smoked paprika, 0.75 teaspoon kosher salt, and black pepper.
3. Spread the seasoned vegetables into a strict single layer across the pan without overcrowding. Transfer the sheet pan to the oven and roast for 20 to 25 minutes, stirring midway through, until the squash edges are browned and tender when pierced with a fork.
4. While vegetables roast, bring the vegetable broth to a rolling boil in a 2-quart saucepan over medium-high heat. Whisk in the remaining 0.25 teaspoon kosher salt, remove the pan entirely from heat, and immediately stir in the dry Moroccan couscous.
5. Cover the saucepan tightly with a secure lid and allow the grains to stand undisturbed off heat for 5 minutes. The couscous will rapidly absorb the hot liquid, swelling into tender, individual granules without turning waterlogged or sticky.
6. Remove the saucepan lid and fluff the couscous thoroughly using a fork to separate the grains. Transfer the fluffed grains into a large, wide mixing bowl, then let sit uncovered for 5 minutes so excess steam escapes safely before assembly.
7. Scrape the hot roasted vegetables and crisp chickpeas into the bowl with the fluffed couscous. Drizzle with the remaining 1 tablespoon of extra-virgin olive oil and fresh lemon juice, then scatter the chopped parsley and mint over the top.
8. Gently fold the ingredients together using a flexible spatula until the vegetables and aromatic herbs are uniformly distributed. Taste and adjust seasoning with additional salt or lemon juice if desired, then spoon into wide serving bowls to serve warm.

Kitchen notes

For distinct, separate grains, never boil Moroccan couscous directly over active heat like traditional pasta. Instead, pour the grains into freshly boiled broth, cover tightly, and allow residual heat to steam them. If vegetables produce moisture on the baking sheet, roast them uncovered at high heat on parchment paper rather than foil, keeping them in an even layer to promote caramelization rather than steaming.

Storage & make-ahead

Cool leftovers to room temperature and transfer to an airtight container within 2 hours of preparation. Store refrigerated at or below 40°F (4°C) for up to 4 days. Reheat gently in a microwave-safe dish or a covered skillet with a splash of broth until steaming, verifying an internal temperature of at least 165°F (74°C) with a food thermometer.