DINNER IN 30 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat oven to 220°C. Toss vegetables with olive oil and paprika.
DINNER IN 30 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Roasted Vegetable Couscous
Roasted Vegetable Couscous recipe with couscous, zucchini, and red pepper. A simple 30-minute lunch with clear, step-by-step instructions.
Total time30 min
YieldServes 3
DietVegetarian
Shopping8 ingredients
DifficultyEasy
Cook along
Everything you need, in order.
Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 30 minutes total
2
Step 2
Roast for 20 minutes until browned.
3
Step 3
Put couscous in a bowl, pour over hot stock and cover for 5 minutes. Fluff with a fork.
4
Step 4
Fold in roasted vegetables and crumble over feta.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Taste as you go and adjust seasoning to suit your ingredients and preferences.
Good to know
Serve it with a simple side that complements the main ingredients, such as a salad, cooked vegetables, bread or rice where appropriate.
This version is designed to take about 30 minutes from start to finish, depending on your equipment and ingredient preparation.
Refrigerate leftovers promptly in a covered container and use them according to local food-safety guidance.
About this recipe
Roasted Vegetable Couscous is a lunch idea built around couscous, zucchini, red pepper, and onion. It is designed for straightforward home cooking and takes about 30 minutes, making it a useful option when you want a practical meal without a long ingredient list.
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