Curry Vegetable Couscous topped with a pork chop in a blue bowl.
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5 from 1 vote

Curry Vegetable Couscous

This Curry Vegetable Couscous is spicy and filled with flavor from the roasted vegetables
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Curry Vegetable Couscous
Servings: 2 Servings
Calories: 361kcal
Author: Pam - Two Cups of Health


  • 1 Cup Reduced Sodium Chicken Broth Prefer Manischewitz
  • 3/4 Cup Couscous
  • 1 Tsp Curry powder
  • 3/4 Tsp Lemon Pepper Prefer Mrs. Dash
  • 1 Small Zucchini Diced
  • 1 Small Yellow Squash Diced
  • 1/2 Cup Red onion Sliced
  • 1/2 Cup Red peppers Diced
  • 1/2 Cup Cherry Tomatoes I used mixed colors
  • 2 Tsp Olive oil
  • 1/4 Tsp Sea Salt Prefer Himalayan Pink
  • 1 Small Lemon Juiced


  • Preheat oven to 475 degrees F
  • In a medium pot over medium high heat add chicken broth.  When it comes to a full boil, add couscous, curry powder and lemon pepper.  Stir and remove from heat.  Cover with a lid and allow to steam.
  • On a foil lined sheet pan add zucchini, squash, onion, peppers and tomatoes. Drizzle with olive oil and sprinkle with salt.
  • Place pan in oven and roast vegetables for 25 minutes.
  • Add steamed couscous to serving bowl and pour vegetable mixture, including juices, over the top.  Lightly mix together and serve.


Calories: 361kcal | Carbohydrates: 64g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 735mg | Fiber: 6g | Sugar: 7g | Vitamin A: 31.7% | Vitamin C: 96.5% | Calcium: 4.3% | Iron: 11.6%