Roasted Spring Veggie Couscous

Asparagus spears, bell pepper, zucchini and onion are roasted to perfection then tossed with couscous infused with vegetable broth. Kidney beans pack a protein punch and turn this salad into a hearty lunch. This recipe comes to us from Courtney of Coco Cooks.

Serves 4

  • 1 cup Israeli couscous*
  • 1 veggie bouillon cube
  • 1 bunch asparagus spears, chopped
  • 1/2 red pepper, sliced
  • 1/2 half green bell pepper, sliced
  • 1 zucchini, sliced
  • 1/2 white onion, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 teaspoon dried Italian seasoning
  • 1 cup dried red kidney beans, cooked
  • or
  • 1 cup canned red kidney beans, drained and rinsed
  • 1 bunch parsley, chopped
  • ¼ cup lemon infused olive oil
  • or
  • ¼ cup olive oil with 1 tablespoon lemon juice
  • ¼ cup balsamic vinegar
  • 3 tablespoons sesame seeds, lightly toasted for garnish**

*Israeli couscous is larger than most traditional North African couscous and can be found in the grain or ethnic food section of most grocery stores. To substitute traditional couscous cook couscous according to package directions, using veggie broth instead of water.


Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper.

Bring 1 ¼ cup of water to a boil in a small pot over high heat. Add veggie bouillon cube and stir to dissolve. Turn heat down to medium, add couscous, cover and cook for about 10 minutes, or until all the liquid has absorbed.

Spread out the asparagus, red bell pepper, green bell pepper, zucchini and onion onto the prepared baking sheet. Drizzle vegetables with 1 tablespoon olive oil and season with garlic powder, Italian seasoning and salt and pepper to taste. Bake at 450 degrees for 10-15 min, or until vegetables are tender and beginning to brown. Remove vegetables from oven and set aside to cool slightly.

In a large bowl combine couscous, kidney beans, roasted vegetables and chopped parsley. Mix to combine and drizzle with the remaining ¼ cup lemon olive oil and ¼ cup balsamic vinegar. Toss to ensure even distribution of oil and vinegar.

Garnish with toasted sesame seeds if using and enjoy!

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Nutrition Information

Roasted Spring Veggie Couscous

Servings per Recipe: 4

Amount per Serving

Calories:  401

Calories from Fat:  160

Total Fat:  17.8g

Saturated Fat:  2.5g

Cholesterol:  0mg

Sodium:  208mg

Potassium:  556mg

Carbohydrates:  50.2g

Dietary Fiber:  7.3g

Protein:  11.1g

Sugars:  4.5g

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