Roasted Sweet Potato Veggie Couscous

Name: Roasted Sweet Potato Veggie Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup couscous; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 1 red onion, chopped; 3 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon paprika; 2 tablespoons fresh parsley, chopped

Highlighted under: Healthy & Light

I love making Roasted Sweet Potato Veggie Couscous because it balances hearty flavors with vibrant colors beautifully. The sweet potatoes acquire a caramelized texture that perfectly complements the fluffy couscous and assorted vegetables. It’s a quick weeknight meal that feels special on a plate, and if you have leftovers, they make for a delicious lunch the next day. This recipe is versatile too; you can easily swap in your favorite seasonal veggies or add protein to suit your taste!

Created by

Sabrina Holt

Last updated on 2026-01-18T02:43:10.302Z

When I first stumbled upon the idea of combining roasted sweet potatoes with couscous, I was excited to experiment. I roasted the sweet potatoes until they were tender and golden, which brought out their natural sweetness. The secret is to season them well with a pinch of salt and paprika, which enhances the overall flavor.

This dish has now become one of my go-to recipes because it’s not only delicious but also incredibly easy to prepare. I particularly love to add a sprinkle of feta cheese right before serving to introduce a salty contrast that elevates the entire dish.

        Why You'll Love This Recipe
        Nutritious and satisfying dish full of colors and textures
Perfectly balances the sweetness of roasted potatoes with savory elements
Easily adaptable with various vegetables or proteins based on your preference

      

Understanding the Role of Sweet Potatoes

Sweet potatoes are the star ingredient in this dish, offering not just sweetness but also a hearty texture that contrasts beautifully with fluffy couscous. When roasted, they develop a caramelized exterior that enhances their natural sugars. Look for firm, unblemished sweet potatoes, and ensure they are diced into uniform pieces for even cooking. They should be tender but not mushy after roasting, typically taking about 20 minutes at 400°F (200°C).

If you want to play around with flavors, consider mixing spices like cinnamon or cumin with the olive oil instead of paprika. This can bring a different depth to the dish, complementing the overall sweetness of the potatoes. I recommend tasting the sweet potatoes just before combining them with the couscous, adjusting seasonings as needed to achieve a flavor balance.

Perfecting Your Couscous

Couscous acts as the perfect base for this dish, soaking up flavors from both the roasted sweet potatoes and sautéed vegetables. Keep in mind that the type of broth you use will directly impact the final flavor. Homemade vegetable broth will leave a more nuanced taste compared to store-bought options. If you're short on time, you can cook couscous in just boiling water, but using broth enhances the dish significantly.

After fluffing the couscous with a fork, don’t be afraid to drizzle a bit of olive oil on it. This not only helps to prevent clumping but also adds subtle richness that enriches the dish overall. If you want to make a larger batch, keep the couscous-to-broth ratio consistent (1:2), and cook in larger pots as needed to maintain even cooking.

Customizing and Storing Your Dish

This recipe is wonderfully versatile. Feel free to replace the vegetables with whatever you have on hand; carrots, peas, or even butternut squash would work great here. For added protein, consider folding in cooked chickpeas or grilled chicken after combining the vegetables and couscous, making the dish more filling, especially for lunch the next day.

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave; adding a splash of broth can help restore moisture. I sometimes enjoy this dish cold as a salad option, adding a squeeze of lemon juice for an extra zing.

Ingredients

Main Ingredients

2 medium sweet potatoes, peeled and diced
1 cup couscous
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, diced
1 red onion, chopped
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon paprika
2 tablespoons fresh parsley, chopped

Feel free to customize the vegetables based on what's in season!

Instructions

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.

Prepare the Couscous

While the sweet potatoes roast, bring the vegetable broth to a boil in a saucepan. Add the couscous, remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork once ready.

Sauté the Vegetables

In a skillet, heat the remaining olive oil over medium heat. Add the red onion and bell pepper, sautéing for about 5 minutes until softened. Add the zucchini and cook for an additional 3 minutes.

Combine and Serve

Once the sweet potatoes are done, combine them with the couscous and sautéed vegetables in a large bowl. Mix in the fresh parsley and adjust seasoning as needed. Serve warm.

Enjoy this tasty and nutritious dish as a main course or a side!

Pro Tips

For added protein, consider adding chickpeas or grilled chicken to the mix. A squeeze of lemon juice right before serving can brighten up the flavors too.

About Leftovers

Leftovers from your Roasted Sweet Potato Veggie Couscous dish can be easily repurposed into a filling lunch or light dinner. As mentioned, storing in an airtight container keeps them fresh in the fridge for three days. For best texture, when reheating, add a few drops of water or broth to help rehydrate the couscous.

An alternative way to utilize leftovers is to create a portable salad; toss the couscous mixture with greens, extra veggies, and a vinaigrette dressing. This offers a refreshing contrast and makes a light meal, while still retaining the flavors of the original dish.

Ingredient Variations

The flexibility of this recipe extends to ingredient selection. If you're looking for a low-carb version, substituting quinoa or riced cauliflower for couscous is a great option. Both alternatives offer a unique texture and can easily absorb the flavors from the vegetables and sweet potatoes.

When considering vegetables, seasonal produce can be a real game changer. In the summer, zucchini and squash shine, while fall may welcome roasted Brussels sprouts or carrots. Playing with seasonal veggies not only enhances flavor but also makes your dish visually stunning and fresh.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can roast the sweet potatoes and prepare the couscous earlier in the day. Just combine them when you are ready to serve.

→ What can I substitute for couscous?

Quinoa or bulgur wheat can work as great substitutes if you're looking for a gluten-free option.

→ How long does this dish last in the fridge?

It can be stored in an airtight container for up to 3 days in the refrigerator.

→ Can I add protein to the recipe?

Absolutely! Adding grilled chicken, shrimp, or chickpeas can make this dish even heartier.