Easy Pearl Couscous with Roasted Vegetables Recipe

Easy Pearl Couscous with Roasted Vegetables Recipe

Pearl Couscous with Roasted Vegetables is a healthy alternative to traditional pasta salads. Go against the grain by serving this summer salad at your next get together.

Overhead view of bowl of pearl couscous next to smaller bowl of couscous

What is pearl couscous?

Couscous is a Mediterranean pasta that comes in a variety of styles, including large Israeli couscous also known as pearled couscous, and the smallest grained Moroccan couscous.

Pearl couscous is not a grain. In fact it’s made from a mix of wheat flour, semolina and water.

These mini round pearls have a unique nutty flavor and are used like rice, pasta or any other whole grain.

Is pearl couscous with roasted vegetables healthy?

Yes if you add plenty of vegetables!

Choose bell peppers, sweet or red onion, cherry tomatoes, green zucchinis or any of your favorite veggies fresh from your local farmer’s market.

Regular couscous is a simple carbohydrate that is high in selenium, an antioxidant that helps fight inflammation.

It’s considered healthier than pasta because it is made with whole wheat flour.

It has fewer calories per serving than brown rice and other regular pasta.

If you’re looking for a healthy alternative with great nutritional benefits then this is the “pasta” for you.

Toss it with lots of flavors including a roasted vegetable mixture of your choice, some dried or fresh herbs, a little extra virgin olive oil and lemon juice.

There is absolutely no guilt eating this delicious and healthy side salad.

Overhead view of sheet pan of chopped vegetables

How to make couscous with roasted vegetables

It’s really rather simple. First, pick up a box of flavored couscous at the grocery store or follow these directions if buying couscous by the bag.

For each cup of dry couscous you’ll use 1 1/4 cups of water.

Add a half a teaspoon of kosher or sea salt and a drizzle of olive oil or a pad of butter.

Next, bring a medium pot of water to a boil and add the couscous, giving it a quick stir with a spoon before reducing the heat to medium heat and simmering uncovered for about 10 minutes.

Then, fluff the couscous with a fork since it tends to bind together during the cooking process.

Chop a red bell pepper or yellow bell pepper, asparagus, squash and zucchini into bite sized pieces. Mix the vegetable in a medium bowl with olive oil and herbs.

Spread the coated vegetables on a large baking sheet and bake for 20 minutes in a preheated oven at medium-high heat.

Once caramelized remove from the oven.

Transfer the veggies to a large serving bowl, add in the cooked couscous.

Finally, mix the couscous with the roasted veggies, adding fresh lemon juice and a few tablespoons of oil.

Enjoy this great dish as a vegetarian meal or a simple side dish.

Closeup of couscous with roasted vegetables

Can you eat leftover couscous?

Store the couscous in the fridge for up to three days. Also, it can sit at room temperature for a few hours.

Although it is delicious cold, you can reheat it in the microwave or on the stove.

Try these other delicious recipes using couscous

Couscous Stuffed Peppers

Pearl Couscous with Roasted Vegetables

Lemon Basil Grilled Shrimp and Couscous

Overhead view of bowl of pearl couscous with vegetables next to cutting board of vegetable



Overhead view of bowl of pearl couscous with vegetables next to cutting board of vegetable

Easy Pearl Couscous with Roasted Vegetables Recipe

Ali Randall
Pearl Couscous with Roasted Vegetables is a healthy alternative to traditional pasta salads. Go against the grain by serving this summer salad at your next get together.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6


  • 1 box Pearl Couscous, about 1 cup dry couscous
  • 2 tablespoons olive oil
  • 1/2 bunch asparagus
  • 1/2 sweet onion, chopped
  • 1 sweet bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 2 carrots, sliced
  • 1 tablespoon Herbs de Provence
  • 1/2 cup grape tomatoes, halved
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil


  • Cook the couscous according to the package directions.
  • Preheat the oven to 450°F. Meanwhile add all the sliced vegetables except the tomatoes to a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of herbs and toss to coat well.
  • Spread the vegetables on a foil lined baking sheet and roast for 20 minutes or until the vegetables have caramelized.
  • Add the roasted vegetables and the prepared couscous to a serving bowl and add the sliced tomatoes, 1 tablespoon olive oil and lemon juice and mix well. Garnish with fresh basil.


Updated April 2019
Keyword Pearl Couscous with Roasted Vegetables
Pearl Couscous with Roasted Vegetables is a healthy alternative to traditional pasta salads.

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33 thoughts on “Easy Pearl Couscous with Roasted Vegetables Recipe”

  • It’s like you read my mind! This morning I looked into my fridge and thought of making something similar. Love your recipe! Pinning to try it sometime soon!

  • Love couscous. This salad looks great and would be a welcome addition to any summer buffet.

  • I have been craving pasta type dishes lately, but with all the fresh summer produce… this sounds perfect!

  • Dear Ali – This looks so delicious. I’ve been intimidated by couscous and I’m thinking I just need to get over it at age 43. These roasted veggies are calling my name too. I wonder how sun-dried tomatoes would do in this dish….

    • Couscous is so easy to make and delicious. I know you can do it and it will turn into a family favorite. Sun dried tomatoes would be fabulous in this.

  • I could eat this right now! I am sure it is more of a side dish but I would have no problem eating it as my dinner!

  • I love pearl couscous. I always forget about it until I’ve gone with other regular old grains or pastas. I need to move it to the front of my pantry so that I can use it in recipes just like this one!

    • Thanks Jamie…there are so many veggies and I love to select a rainbow of colors when deciding what veggies to add. Tasty too!

  • We eat a ton of couscous in this house, but usually it’s the smaller style, I don’t know why I don’t think to make the larger pearl couscous more often. You’ve definitely inspired me to step up my couscous game 🙂

    • I love the smaller couscous too and use that will roasted or grilled veggies and add a shake of lemon juice and goat cheese for added flavor. So tasty!

  • 5 stars
    Roasted Veggies make everything better! This is just the kind of light yet filling salad I would love to take to the office with me! Pearl couscous is just so delicious!

    • The veggies really add great flavor without much more needed. It adds so much roasting the veggies 🙂

  • 5 stars
    Our family is gluten-free so I made this with quinoa instead of the pearl couscous. It was really good! I’ll definitely be making this again.

    • This is delicious with quinoa too, I just can’t always get my husband to eat it even though it’s so good for you. Thanks Shan.

  • 4 stars
    The directions talk about sliced tomatoes, but the ingredient list doesn’t mention tomatoes.

    Still sounds delicious and I’ll be making this soon.

    • Thanks Kevin…I add fresh sliced grape tomatoes at the end of the directions. I’ve updated the ingredient list. Thanks for that catch 😉

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