Name: Pearl Couscous with Roasted Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Pearl Couscous with Roasted Vegetables

Jump to Recipe Print 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.

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! Pearl 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 white pastas.

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

Toss it with roasted vegetables of your choice, some dried herbs, a little extra virgin olive oil and lemon juice.

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

How to make couscous with roasted vegetables

It’s really rather simple. First, pick up a box of flavored couscous 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 salt and a drizzle of olive oil or a pad of butter.

Next, bring the pot of water to a boil and add the couscous, giving it a quick stir with a spoon before reducing the 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.

Finally, mix the couscous with the vegetables, add fresh lemon juice and olive oil.

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

REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!

If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

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

Print Recipe

4.75 from 4 votes