Roasted Vegetable Couscous

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

From the kitchen of Lindsay Landis,, Nashville, TN

"Any grain or mix of grains, such as quinoa or barley, will do. Peaches add a sweet finish."

Yield: Makes 4 to 6 servings
Recipe from Southern Living

More From Southern Living


  • 3 medium-size fresh beets
  • 2 carrots
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups uncooked Israeli (pearl) couscous
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup diced fresh peaches or mango
  • 1/2 cup crumbled feta cheese
  • Fresh thyme sprigs


  1. Preheat oven to 400°. Peel beets and carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook couscous according to package directions; toss with 1 Tbsp. olive oil and balsamic vinegar, chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, diced peaches or mango, feta cheese, and fresh thyme sprigs.
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