Name: Easy Pearl Couscous with Roasted Vegetables Recipe
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

Easy Pearl Couscous with Roasted Vegetables Recipe

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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

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