Meatless Monday: Cumin Roasted Zucchini and Fennel with Couscous Recipe

  • For this summery side dish we tossed zucchini and fennel with olive oil and a Mediterranean spice blend of cumin, coriander, and za’atar. Fluffy whole wheat couscous topped with spiced roasted veggies is our new favorite quick and easy dinner addition!

    Cumin Roasted Zucchini and Fennel with Couscous Recipe

    A fragrant summer side dish to help you get your intake of veggies and healthy grains.

    Prep Time:


    • zucchini (yellow, or any other variety): 4
    • fennel: 2
    • yellow onion: 1
    • garlic, minced: 3 cloves
    • olive oil: 1½ tablespoons
    • cumin: 2 teaspoons
    • ground coriander: 1 teaspoon
    • za'atar spice, or oregano: 1 teaspoon
    • salt & pepper: for seasoning
    • whole wheat couscous: 1½ cups (uncooked)
    • scallions, thinly sliced: for garnish (optional)


    Step 1: Preheat oven to roast. Prepare a baking sheet or roasting pan.

    Step 2: Cut the zucchinis in half (lenthwise) and then cut into 1/2-inch thick slices. Thinly slice the fennel and onion. Mince the garlic.

    Step 3: In a large bowl toss the zucchini chunks, sliced fennel, onion, minced garlic, olive oil, cumin, coriander, and za'atar. Season to taste with salt and pepper.

    Step 4: Spread the spiced vegetables on the baking sheet and roast for about 25 minutes.

    Step 5: Prepare couscous according to box instructions.

    Step 6: Serve the roasted zucchini-fennel medley over the cooked whole wheat couscous. Garnish with sliced scallions (optional).

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