Roasted Veggie Lentil Couscous

Name: Roasted Veggie Lentil Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 cup cooked lentils; 2 cups mixed veggies (bell peppers, zucchini, carrots); 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 1 teaspoon smoked paprika; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Easy Healthy Meals Collection

I absolutely love making this Roasted Veggie Lentil Couscous, especially when I'm looking for a wholesome and satisfying meal. It combines the earthy flavors of lentils with the sweetness of roasted vegetables, creating a delightful dish that’s both nourishing and flavorful. The best part is how adaptable it is; you can switch up the veggies based on what’s in season or what you have on hand. Whether for a cozy weeknight dinner or a meal prep, this recipe will become a staple in your kitchen.

Created by

Rosamund Blake

Last updated on 2026-01-21T19:34:35.253Z

When I first created this Roasted Veggie Lentil Couscous, I was experimenting with different textures and flavors. The combination of roasted vegetables brings out their natural sweetness, which pairs so nicely with the nutty lentils. Baking the veggies until they're golden makes all the difference!

To enhance the dish further, I always recommend a quick drizzle of olive oil and a squeeze of lemon juice before serving. This adds a brightness that elevates the entire meal! Each bite is a burst of flavor and nutrition that I just can't get enough of!

You'll Love This Recipe Because:
Nutritious and filling, perfect for any time of day
Versatile, allowing you to mix and match with your favorite veggies
Great for meal prep and tastes even better the next day

Choosing the Right Vegetables

One of the best aspects of the Roasted Veggie Lentil Couscous recipe is its flexibility regarding the choice of vegetables. When selecting your mix, aim for a variety that includes both starchy and non-starchy options to create a balanced dish. For instance, sweet potatoes can complement more bitter veggies like Brussels sprouts, adding depth to the flavor profile. Seasonal produce, such as asparagus in spring or squash in fall, can be excellent additions, and aim for about 2 cups to keep the base of the dish consistent.

Ensure you chop all vegetables into uniform bite-sized pieces for even cooking. Larger pieces can take longer to roast, while smaller pieces may burn; striking the right balance is important. I recommend keeping your vegetable pieces around 1-inch in size to ensure they cook through in about 25 minutes, becoming tender yet maintaining a slight crunch. This will enhance the texture of the dish, contributing to a satisfying overall bite.

Perfecting the Couscous

Couscous may seem straightforward to prepare, but precision is key to achieving the perfect fluffy texture. Use a 1:1 ratio of water to couscous, and consider adding a pinch of salt to the water for flavor. Bringing the water to a full boil before adding the couscous creates steam pockets that help the grains expand instead of clumping together. After boiling, cover and let it sit for 5 minutes; this step is essential for allowing the couscous to absorb the water completely, resulting in light, airy grains.

If you want to elevate the flavor further, you can substitute half the water with vegetable broth or add a bay leaf while boiling. This adds depth to the couscous, making it an integral part of the dish rather than just a base. Once you fluff the couscous with a fork, you can also mix in a drizzle of olive oil to give it a glossy finish and a taste boost.

Ingredients

Gather these ingredients to get started on your Roasted Veggie Lentil Couscous.

Ingredients

1 cup couscous
1 cup cooked lentils
2 cups mixed veggies (bell peppers, zucchini, carrots)
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon smoked paprika
Juice of 1 lemon
Fresh parsley for garnish

With these simple ingredients, you're well on your way to a delicious meal!

Instructions

Follow these steps to make your Roasted Veggie Lentil Couscous.

Preheat the Oven

Begin by preheating your oven to 400°F (200°C). This will ensure your vegetables roast evenly and become beautifully caramelized.

Prepare the Vegetables

Chop your chosen mixed vegetables into bite-sized pieces. Toss them in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet and roast in the oven for 25 minutes or until golden and tender.

Cook the Couscous

While the vegetables are roasting, prepare the couscous according to package instructions. Typically, you will bring 1 cup of water to a boil, add the couscous, cover, and set aside for 5 minutes to fluff.

Combine Everything

Once the vegetables are done and couscous is fluffed, mix them together with the cooked lentils and lemon juice. Stir well to combine all flavors.

Serve and Enjoy

Garnish with fresh parsley and serve warm. This dish can be enjoyed on its own or as a side!

Once you're finished cooking, take a moment to appreciate the beautiful, colorful dish you've created!

Pro Tips

Feel free to add your favorite spices or herbs to customize the flavor profile. You can also substitute quinoa or rice for couscous if preferred.

Storage and Meal Prep Tips

This Roasted Veggie Lentil Couscous is perfect for meal prep, as it stores well in the refrigerator for up to 4 days. When storing, place it in an airtight container to keep the flavors fresh. When you're ready to enjoy leftovers, simply reheat in the microwave with a splash of water to help steam it back to life, ensuring the couscous and vegetables don’t dry out. I find that the flavors meld and taste even better the next day, making it a reliable option for busy lunch days.

If you're looking to store it for longer, consider freezing the dish. Portion it into smaller servings and place them in freezer-safe containers. It can last for up to 3 months in the freezer. When you’re ready to eat, thaw in the refrigerator overnight and reheat gently. Freezing can alter the texture slightly, but it remains a nutritious and convenient meal option.

Serving Suggestions

You can indulge in this dish on its own, but it also pairs beautifully with a protein for a heartier meal. Consider adding grilled chicken, roasted chickpeas, or sautéed shrimp on top for added texture and flavor. A dollop of yogurt or a sprinkle of feta cheese can also complement the dish's earthiness, adding creaminess and tang. Don't shy away from drizzling additional lemon juice on top for brightening the flavors right before serving.

For an extra layer of flavor, think about incorporating spices or herbs into the finished dish. A pinch of chili flakes can introduce some heat, while fresh basil or mint can lighten the dish and add complexity. Just remember to balance strong flavors with the existing roasted sweetness of the vegetables to maintain harmony in the overall dish.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

→ What other vegetables can I use?

You can use any seasonal vegetables such as broccoli, Brussels sprouts, or asparagus depending on your preferences!

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dish?

Yes, you can freeze the Roasted Veggie Lentil Couscous in an airtight container for up to 2 months. Thaw and reheat before serving.