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Overhead view of bowl of pearl couscous with vegetables next to cutting board of vegetable
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4.75 from 4 votes

Pearl Couscous with Roasted Vegetables

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.
Course Side Dish
Cuisine Mediterranean
Keyword Pearl Couscous with Roasted Vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Ali Randall

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

Instructions

  • 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.

Notes

Updated April 2019