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Pearl Couscous with Roasted Vegetables

Delicious Pearl Couscous with Roasted Vegetables in 35 Minutes

A vibrant and healthy pearl couscous with roasted vegetables, perfect for a clean-out-the-fridge meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tbsp Olive Oil Can substitute with avocado oil.
  • 7-10 small Button Mushrooms Can replace with cremini or portobello.
  • 0.5 cup Broccoli Can use cauliflower instead.
  • 0.5 cup Cauliflower May substitute with zucchini.
  • 5 spears Asparagus Green beans or sugar snap peas can be used.
  • 0.25 small Red Bell Pepper Yellow or orange works too.
  • 0.25 small Yellow Onion Shallots can be a substitute.
  • Sea Salt Essential for seasoning; adjust according to taste.
  • Freshly Cracked Pepper Essential for seasoning; adjust according to taste.
  • Crushed Red Pepper Flakes Can be omitted for a milder flavor.
For the Couscous Base
  • 1 box Roasted Garlic & Olive Oil Pearl Couscous Any flavored couscous can replace it.
  • 1-2 tbsp Toasted Pine Nuts Substitute with slivered almonds or walnuts if needed.
For the Finishing Touches
  • 1 lemon Lemon Juice & Zest Additional wedges can be squeezed over veggies.
  • 1 tbsp Fresh Parsley Substitute with basil or cilantro if desired.

Equipment

  • Oven
  • Baking Tray
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. In a mixing bowl, toss together button mushrooms, broccoli, cauliflower, asparagus, red bell pepper, and yellow onion. Drizzle with olive oil and season with salt, pepper, and crushed red pepper flakes.
  3. Spread the vegetables on the baking tray and roast for 10 minutes. Stir and roast for an additional 5-10 minutes until tender and slightly charred.
  4. Remove tray from oven and squeeze fresh lemon juice over vegetables, gently stirring to combine.
  5. Prepare the pearl couscous according to package instructions, usually simmering for about 10 minutes. Drain excess water and fluff.
  6. In a serving bowl, combine the roasted vegetables with couscous. Add toasted pine nuts, lemon zest, and chopped parsley. Toss gently.
  7. Taste and adjust seasoning as necessary. Serve warm as a side dish or as a vegetarian main.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 70mgCalcium: 30mgIron: 2mg

Notes

Ensure all vegetables are cut uniformly for even roasting. Adjust roasting times based on vegetable freshness and size. Experiment with different vegetables for variety.

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