The fragrant aroma and beautiful color of our Spinach Couscous is the perfect pairing for freshly roasted vegetables. Serve alongside grilled meats for a complete meal.

Prep time: 5 min

Cook time: 30 min

Total time: 35 min

Spinach Couscous with Roasted Vegetables
Copyright Recipe © 2015 Woodland Foods


Makes 4 cups

  • 1 Tablespoon Olive Oil

  • 2 Cloves Garlic, minced

  • 2 Portobello Mushrooms, cleaned

  • 1 Small Yellow Squash

  • 1 Red Bell Pepper

  • 1 Small Zucchini

  • 1/2 Small Red Onion

  • 1 1/4 Cups Water Or Broth

  • 2 Teaspoons Kosher Sea Salt Flakes, divided

  • 4 Basil Leaves, chopped

  • 1 Tablespoon Unsalted Butter (Or Olive Oil)

  • 1 Cup Spinach Couscous


  1. Preheat oven to 450°F, and place rack in center.

  2. Chop vegetables into even sized pieces, and toss in large bowl with oil, 1 teaspoon of salt and garlic. Spread tossed vegetables out onto sheet pan.

  3. Transfer pan to oven and roast vegetables for 8 to 10 minutes. Remove vegetables from oven and allow to cool to room temperature.

  4. Bring broth, remaining salt and butter to a boil in medium-sized saucepan over medium-high heat. Remove from heat and set aside.

  5. Combine basil and couscous in large bowl, and stir to combine. Pour hot broth over couscous and immediately cover tightly with plastic wrap. Let stand for 15 minutes.,

  6. Uncover and fluff with fork. Add roasted vegetables and gently toss to combine.