Can I use other grains instead of couscous?

Absolutely! This roasted veggie couscous bowl recipe works beautifully with various grain substitutions: Quinoa : For a higher protein, gluten-free option, use the same volume of quinoa but increase cooking liquid to 2 cups and cooking time to about 15 minutes. Bulgur Wheat : Another quick-cooking option with a nuttier flavor and more fiber. Use the same amount of boiling water but let it sit for about 15-20 minutes. Farro or Barley : For a chewier texture with more fiber, though these require longer cooking times (about 30 minutes) and more liquid (about 3 cups per cup of grain). Cauliflower Rice : For a low-carb version, use 2 cups of riced cauliflower sautéed in a tablespoon of olive oil for 5-7 minutes until tender. Remember to adjust seasonings as needed, as some grains have stronger flavors than the mild couscous.

How can I make this recipe gluten-free?

To create a gluten-free version of this roasted veggie couscous bowl: Replace the couscous (which contains wheat) with quinoa, rice, millet, or buckwheat Ensure any added ingredients like mustard in the dressing are certified gluten-free If using broth instead of water for cooking the grain, verify it's gluten-free For a grain-free option, use cauliflower rice as your base Consider adding extra protein like chickpeas or nuts to compensate for the protein in wheat-based couscous The roasted vegetables and dressing components are naturally gluten-free, so no modifications are needed there.

What's the best way to prevent soggy vegetables?

For perfectly roasted, non-soggy vegetables in your roasted veggie couscous bowl: Ensure vegetables are cut to similar sizes for even cooking Don't overcrowd the baking sheet—use two if necessary Pat vegetables dry after washing to remove excess moisture Roast at a high temperature (425°F/220°C) to quickly evaporate moisture For especially watery vegetables like zucchini, consider salting them and letting them sit for 10 minutes, then patting dry before roasting Allow vegetables to cool slightly before combining with couscous to prevent steam from creating sogginess If meal prepping, store any particularly juicy components (like roasted tomatoes) on top rather than mixed throughout

Can I prepare this dish entirely in advance?

Yes, this roasted veggie couscous bowl is ideal for complete advance preparation: The entire dish can be assembled up to 4 days in advance and stored in the refrigerator For the freshest taste, store about 1/3 of the dressing separately and add just before serving Add any fresh herbs, avocado, or crunchy toppings just before eating The flavors actually improve after a day as they meld together If preparing more than 4 days in advance, consider freezing portions without the dressing For a week of lunches, you can prepare a large batch of vegetables and couscous on Sunday, then portion and customize individual containers with different add-ins for variety

How can I increase the protein content?

To boost the protein in your roasted veggie couscous bowl: Add 1/2 cup chickpeas, white beans, or lentils (about 7-9g protein) Include 1/4 cup crumbled feta cheese (about 4g protein) Top with 2 tablespoons hemp seeds (about 6g protein) Add a soft-boiled or poached egg (about 6g protein) Include 1/4 cup edamame beans (about 8g protein) For non-vegetarians, add 3 ounces of grilled chicken (about 25g protein) or salmon (about 22g protein) Replace regular couscous with quinoa for an additional 2-3g protein per serving Add 1/4 cup toasted nuts like almonds or pistachios (about 7-8g protein)

The Ultimate Roasted Veggie Couscous Bowl: Perfect Meal Prep Lunch [2025]

Name: The Ultimate Roasted Veggie Couscous Bowl: Perfect Meal Prep Lunch
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 4 Roma tomatoes; 2 zucchini; 1 bell pepper; 1 red onion; 4 cloves garlic (whole); 2 tablespoons olive oil; 2 pinches salt and pepper; 2 cups couscous*; 3 cups vegetable broth; ¼ bunch parsley

Description

This dish is proof that simple ingredients can create bold, layered flavor. Perfect as a side or a light main, it’s budget-friendly, nutritious, and totally satisfying.

Ingredients

Scale

4 Roma tomatoes

2 zucchini

1 bell pepper

1 red onion

4 cloves garlic (whole)

2 tablespoons olive oil

2 pinches salt and pepper

2 cups couscous*

3 cups vegetable broth

¼ bunch parsley

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Instructions

Preheat oven to 400°F (200°C). Chop tomatoes, zucchini, bell pepper, and onion into 1–1.5 inch chunks. Peel garlic cloves and keep them whole.
Toss the vegetables and garlic with olive oil. Spread on a baking tray in a single layer and sprinkle with salt and pepper.
Roast for 45 minutes, stirring twice, until soft and slightly caramelized.
In the meantime, boil vegetable broth in a pot. Stir in couscous, cover, and remove from heat. Let steam for 10 minutes, then fluff with a fork.
Finely chop the roasted garlic and parsley.
Mix couscous, roasted veggies, and parsley in a large bowl. Adjust seasoning and serve warm or chilled.

Notes

Couscous comes in a variety of shapes and sizes, and you can use any type you prefer for this bowl. I opted for traditional couscous, which has a fine, delicate texture. Just be sure to check the instructions on your package, as different varieties may require slight adjustments to the cooking time or liquid ratio.

Nutrition

Calories: 224
Sodium: 462mg
Fat: 4g
Carbohydrates: 40g
Fiber: 4g
Protein: 7g