Roasted Broccoli Lemon Couscous

Name: Roasted Broccoli Lemon Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup couscous; 1 1/4 cups vegetable broth; 1 lemon (zested and juiced); 2 tablespoons olive oil; Fresh parsley for garnish

Highlighted under: Oven Food

I love the vibrant flavors and textures in this Roasted Broccoli Lemon Couscous. The toasty notes from the roasted broccoli combined with the zesty freshness of lemon create an irresistible dish that can stand alone or complement any meal. It’s easy to throw together and provides a hearty yet light option for lunch or dinner. Plus, the bright green broccoli makes it visually appealing, adding a lovely color to my plate. Trust me, this is a dish that will brighten any mealtime experience!

Created by

Zadie Whitmore

Last updated on 2026-01-15T16:57:34.859Z

When I first made this Roasted Broccoli Lemon Couscous, I was blown away by how simple yet flavorful it turned out. The key was to roast the broccoli until it’s just crispy and caramelized. This not only enhances its natural sweetness but also provides a lovely texture contrast to the fluffy couscous. I always make sure to toss in a generous amount of lemon zest, which brightens up the dish and complements the roasted broccoli beautifully.

Another tip I discovered is to let the couscous rest in the cooking liquid for a few minutes before fluffing it with a fork. This ensures each grain absorbs the flavor fully while achieving that perfect light and airy texture. Whether served warm or at room temperature, this dish has become a go-to for both casual meals and special gatherings, and I can’t wait for you to try it!

Why You Will Love This Recipe
Bright flavors from fresh lemon and roasted broccoli
A hearty yet light dish that's perfect for any occasion
Simple preparation that fits into a busy lifestyle

The Importance of Roasting Broccoli

Roasting broccoli is a game changer when it comes to enhancing its flavor. The high heat caramelizes the natural sugars in the florets, bringing out a nutty sweetness that contrasts beautifully with their earthy bitterness. Aim for a golden-brown color along the edges to ensure that you achieve that perfect balance of tenderness and crispness. If you notice that the pieces are browning too quickly, simply lower your oven to 400°F (200°C) to allow for more gentle cooking.

Another key aspect of roasting is the even distribution of olive oil. I recommend tossing the broccoli on the baking sheet rather than in a bowl, as it allows for better surface contact with the oil, making each piece caramelized evenly. If you're short on olive oil, avocado oil is a great substitute thanks to its high smoke point and similar flavor profile.

Couscous as a Base

Couscous is a fantastic base for this dish because of its lightness and ability to absorb flavors. When preparing couscous, the key is to allow it to steam properly after adding hot vegetable broth. Covering the saucepan for those 5 minutes is crucial as it prevents the steam from escaping, allowing the couscous grains to swell perfectly without becoming mushy. If you prefer a more wholesome alternative, whole wheat couscous works great and adds a nutty flavor while increasing fiber content.

For additional flavor, consider toasting the dry couscous in the saucepan for a couple of minutes before adding the broth. This technique adds depth and a slightly nutty aroma, enhancing the overall profile of the dish. Also, a pinch of salt in the broth will elevate the couscous even further, making each bite flavorful.

Personalizing Your Couscous Dish

This Roasted Broccoli Lemon Couscous can be easily adapted to suit your tastes or dietary needs. If you're looking for added protein, chickpeas or grilled chicken can be mixed in, turning it into a heartier meal. For a bit of crunch, consider adding toasted nuts like almonds or pine nuts just before serving. These not only enhance texture but also add healthy fats.

If you're prepping this dish ahead of time, keep the components separate until serving. Broccoli and couscous can be stored in airtight containers in the fridge for up to three days. When ready to serve, simply reheat the broccoli in the oven to restore its crispiness and combine it with the couscous. Fresh lemon juice and parsley can be added at the last minute to ensure a burst of freshness.

Ingredients

Ingredients:

For Roasted Broccoli

2 cups broccoli florets
2 tablespoons olive oil
Salt and pepper to taste

For Couscous

1 cup couscous
1 1/4 cups vegetable broth
1 lemon (zested and juiced)
2 tablespoons olive oil
Fresh parsley for garnish

Combine the ingredients accordingly for a delicious meal.

Instructions

Instructions:

Roast the Broccoli

Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, or until they are tender and slightly crispy.

Prepare the Couscous

In a saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes. Then fluff with a fork.

Combine and Serve

Mix the roasted broccoli into the couscous, adding the lemon juice and zest. Drizzle with olive oil and toss well. Garnish with fresh parsley before serving.

Enjoy your vibrant and flavorful Roasted Broccoli Lemon Couscous!

Pro Tips

Feel free to add other veggies or a protein source like chickpeas or grilled chicken for a more filling meal.

Storing Leftovers

When it comes to storing leftovers, this dish holds up quite well in the refrigerator. Place the cooled couscous and roasted broccoli in separate airtight containers to maintain their textures. It’s best to consume them within three days for optimal freshness and flavor. If you notice any moisture in the couscous after refrigeration, fluff it with a fork before reheating to avoid clumping.

Reheating can be done in a microwave or oven, but I suggest using the oven if you want to maintain the crispiness of the roasted broccoli. Preheat your oven to 350°F (175°C) and spread the broccoli on a baking sheet for about 10 minutes, tossing it halfway through to avoid sogginess. The couscous can be warmed in the microwave with a dash of water to keep it moist.

Serving Suggestions

I love serving this Roasted Broccoli Lemon Couscous as a side dish for grilled fish or chicken. The bright lemon notes complement the savory flavors of protein beautifully. You can also use it as a base for a protein bowl, topping it with roasted or sautéed vegetables and your choice of protein for a complete meal.

For a casual gathering, consider serving the couscous in a large bowl with the broccoli artfully arranged on top. This presentation makes for a visually appealing centerpiece, encouraging guests to dig in. Drizzle a little extra olive oil and a sprinkle of fresh herbs just before serving to elevate the dish even further.

Variations and Customizations

The beauty of this recipe is its adaptability. Try adding sun-dried tomatoes or olives to bring a Mediterranean twist. A handful of feta cheese mixed in just before serving adds a creamy, tangy contrast to the lemon and broccoli. For a spicier kick, toss in some red pepper flakes or diced jalapeños.

You can also enhance the nutritional profile by mixing in steamed kale or spinach when combining the broccoli and couscous. This increases the dose of vitamins while adding vibrant color to the dish. Experiment with various herbs like mint or dill to customize the flavor even further—bringing a fresh spin every time you make it!

Questions About Recipes

→ Can I use frozen broccoli instead of fresh?

Yes, you can! Just adjust the roasting time to ensure it's heated through.

→ How can I store leftovers?

Store them in an airtight container in the fridge for up to 3 days.

→ Can I make this dish ahead of time?

Absolutely! You can roast the broccoli and prepare the couscous ahead of time, then combine before serving.

→ What can I serve this with?

It pairs well with grilled chicken or fish, or can be served as a standalone vegetarian dish.