Meatless Mondays  |  Posted 05.22.15

Roasted Spring Veggie Couscous

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. 

Try to find whole wheat Israeli couscous to make it healthier or substitute your favorite gluten free alternative. You can also crumble some goat cheese or feta cheese on top for an extra dose of deliciousness!

Serves: 4


  • 1 cup Israeli Couscous
  • 1 Veggie Bouillon Cube
  • 1 bunch Asparagus Spears, chopped
  • 1/2 Red Pepper, sliced
  • 1/2 Green Bell Pepper, sliced
  • 1 Zucchini, sliced
  • 1/2 White Onion, sliced
  • 1 Tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Dried Italian Seasoning
  • 1 cup Dried Red Kidney Beans, cooked
  • 1 Bunch Parsley, chooped
  • 1/4 cup Lemon Infused Olive Oil
  • 1/4 cup Balsamic Vinegar
  • Salt and Pepper, to taste


  1. Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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!