roasted vegetables cous cous

Roasted Veggie Cous Cous and the memories of the Cous Cous Fest in Sicily

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes


  • 1/2 eggplant
  • 1/2 yellow pepper (or any other color you like)
  • 1 small zucchini
  • few small carrots
  • 1/4 onion
  • 1 small clove garlic
  • 1 small piece of ginger
  • 1 green onion
  • 1 small bunch of parsley
  • 1 small bunch of thyme
  • 1 sprig of rosemary
  • couple basil leaves
  • salt and pepper to taste

For the cous cous:

  • 1/4 cup cous cous
  • 1/2 cup water
  • 1 tbsp olive oil
  • 1 pinch of salt


  1. Wash the vegetables and dice them.
  2. Grease a rosting pan with olive oil, place the diced vegetables, add the herbs, salt and pepper and mix.
  3. Add a little bit of broth or just water (that’s what I did) and cook it in a pre-heated oven at 375° F for about 40 minutes or until caramelized and soft throughout.
  4. For the cous cous: bring water to boil, add salt and olive oil, toss in cous cous, stir and remove from heat.
  5. Cover and let steam for 5 minutes.
  6. Uncover and use a fork to fluff the grains of cous cous.
  7. Mix it with the roasted vegetables, add more olive oil in case needed, fresh parsley and a slice of lemon to garnish.
  8. Serve warm and enjoy!


Add/remove ingredients as you most like. Cous cous is such a versatile and creative dish!


  • Serving Size: 2 portions
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