Roasted Veggie Couscous Jars

Looking for a meal prep idea that’s nutritious, colorful, and packed with flavor? Roasted Veggie Couscous Jars are the answer. This wholesome dish is not only simple to make but also visually stunning, making it perfect for lunch on the go, picnics, or a light dinner. With layers of fluffy couscous, caramelized vegetables, and a tangy lemon dressing, it’s a complete meal that delivers both taste and convenience.

In this post, we’ll cover everything you need to know about making Roasted Veggie Couscous Jars, from the ingredients and cooking steps to tips, variations, and storage recommendations. Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe will quickly become a staple in your weekly routine.

Why You’ll Love Roasted Veggie Couscous Jars

• Perfect for Meal Prep: Make several jars in advance and store them in the fridge for up to four days.
• Customizable: Use whatever vegetables you have on hand. This recipe is highly flexible.
• Healthy & Balanced: Full of fiber, vitamins, and healthy fats.
• Portable: Ideal for work lunches, road trips, or outdoor gatherings.
• Flavor-Packed: Roasting brings out the natural sweetness and umami in veggies, paired beautifully with fluffy couscous and zesty dressing.

Ingredients Breakdown

For the Couscous Base:

• 1 cup couscous
• 1 cup hot vegetable broth
• 1 tbsp olive oil
• 1/2 tsp salt

For the Roasted Vegetables:

• 1 medium zucchini, cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Lemon Dressing:

• 3 tbsp olive oil
• 1.5 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp honey or maple syrup
• Salt and pepper to taste

Optional Toppings:

• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp toasted pine nuts

Step-by-Step Instructions

Step 1: Prepare the Couscous

In a bowl, combine couscous with hot vegetable broth. Cover with a lid or plate and let sit for 5 minutes. Once the liquid is absorbed, fluff the couscous with a fork. Stir in olive oil and salt for extra flavor and moisture.

Step 2: Roast the Vegetables

Preheat your oven to 200°C (392°F). Place chopped zucchini, bell peppers, onion, and cherry tomatoes on a baking tray. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss everything to coat evenly. Roast for 20-25 minutes until tender and slightly browned.

Step 3: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Add salt and pepper to taste. This tangy dressing adds brightness and depth to the dish.

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Step 4: Assemble the Jars

Start with 2 tablespoons of dressing at the bottom of each jar. Next, layer in 1/2 cup couscous, followed by roasted vegetables. Finish with feta, parsley, and pine nuts on top. Repeat for each jar.

Step 5: Store or Serve

Seal each jar with a lid and store in the fridge for up to 4 days. When ready to eat, shake the jar or pour into a bowl and mix to distribute the dressing.

Pro Tips for Perfect Roasted Veggie Couscous Jars

• Don’t Overcrowd the Tray: Space out veggies to ensure even roasting and caramelization.
• Add Protein: Grilled chicken, chickpeas, or tofu make great additions.
• Fresh Herbs Matter: Add herbs like mint, basil, or dill for extra layers of flavor.
• Use Whole Wheat Couscous: For a more fiber-rich version.
• Vegan Tip: Omit the feta or use a dairy-free alternative.

Serving Suggestions

• As a Light Lunch: Straight from the jar or served in a bowl.
• As a Side Dish: Pair with grilled meats or fish.
• For a Picnic: Easily portable and perfect at room temperature.
• Warm it Up: Microwave the jar (without the lid) for 30–60 seconds if you prefer it warm.

Storage & Make-Ahead Tips

• Fridge Storage: Keeps well for up to 4 days.
• Avoid Freezing: Couscous and roasted vegetables don’t freeze well due to texture changes.
• Prep Components Separately: You can roast vegetables and prepare couscous ahead, then assemble when needed.

Variations to Try

• Mediterranean Style: Add olives, sun-dried tomatoes, and artichoke hearts.
• Moroccan Twist: Add raisins, cinnamon, and cumin to the couscous.
• Spicy Version: Include roasted jalapeños or a drizzle of sriracha.
• Pesto Couscous: Mix pesto into the couscous for a herbal kick.

Final Thoughts

Roasted Veggie Couscous Jars are a fantastic blend of flavor, nutrition, and convenience. They make healthy eating feel indulgent, and they’re incredibly versatile to match your tastes and dietary needs. Whether you’re packing lunch for work or looking to simplify your weeknight dinners, this recipe is a must-try.

Next time you’re planning your meals, give Roasted Veggie Couscous Jars a go. Your taste buds (and your schedule) will thank you.

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Roasted Veggie Couscous Jars

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Cooking Method: Roasting, Stovetop Cuisine: Mediterranean Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 200  C Servings: 4 Best Season: All Seasons

Description

These Roasted Veggie Couscous Jars are a healthy and colorful make-ahead meal perfect for lunch or picnics. Packed with roasted vegetables, fluffy couscous, and a zesty lemon dressing, they’re easy to assemble and loaded with flavor.

Ingredients

Scale

1/2x 1x 2x 3x

For the Couscous Base

• 1 cup couscous
• 1 cup vegetable broth (hot)
• 1 tbsp olive oil
• 0 tsp salt

For the Roasted Vegetables

• 1 medium zucchini (cubed)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 red onion (sliced)
• 1 cup cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp ground black pepper
• 0.5 tsp salt

For the Lemon Dressing

• 3 tbsp olive oil
• 1.5 tbsp lemon juice (freshly squeezed)
• 1 tsp Dijon mustard
• 1 garlic clove (minced)
• 0.25 tsp honey or maple syrup
• Salt and pepper to taste

Optional Toppings

• 0.5 cup feta cheese (crumbled)
• 0.25 cup fresh parsley (chopped)
• 2 tbsp toasted pine nuts

Instructions

Prepare the Couscous

1. Pour hot vegetable broth over the couscous in a bowl. Cover with a lid or plate and let sit for 5 minutes. Fluff with a fork, then stir in olive oil and salt.

Roast the Vegetables

1. Preheat the oven to 200°C. Place zucchini, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat evenly and roast for 20–25 minutes or until tender and slightly caramelized.

Make the Dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Season with salt and pepper to taste.

Assemble the Jars

1. Start with 2 tbsp of lemon dressing at the bottom of each jar. Layer couscous (about 1/2 cup), followed by a generous scoop of roasted veggies. Top with crumbled feta, chopped parsley, and pine nuts.

Chill or Serve

1. Seal the jars and refrigerate if making ahead. When ready to eat, shake the jar to distribute the dressing or pour into a bowl.

Note

Storage: Keep jars refrigerated for up to 4 days.

Make it Vegan: Omit feta or use plant-based cheese.

Add Protein: Include chickpeas, grilled tofu, or shredded chicken for extra protein.

Serving Tip: Best enjoyed at room temperature or slightly warmed.

Keywords: healthy, meal prep, vegetarian, easy lunch, roasted vegetables