Pearl Couscous with Roasted Vegetables

This delicious and healthy pearl couscous with roasted vegetables recipe is a flavor-packed side dish that’s easy to make. 

This pearl couscous with roasted vegetables recipe is another “clean-out the fridge & pantry” recipe. I had a box of pearl couscous (aka Israeli couscous) that had been sitting in the pantry for far too long so I grabbed it and then rummaged through the fridge to see what veggies I had on hand. I found some mushrooms, broccoli, cauliflower, asparagus, bell pepper, and onion. I roasted the veggies while I cooked the pearl couscous per the package instructions and then tossed everything together with some fresh lemon juice and toasted pine nuts. This tasty side dish paired nicely with lemon chicken and a garden salad.

Pearl Couscous with Roasted Vegetables

Ingredients:

• 2 tbsp olive oil
• 7-10 small button mushrooms, quartered
• ½ cup broccoli, cut into small florets
• ½ cup cauliflower, cut into small florets
• 5 asparagus spears, woody ends removed, cut into small pieces
• ¼ small red bell pepper, diced
• ¼ small yellow onion, diced
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes
• 1 (4.7 oz) box of roasted garlic & olive oil pearl couscous, cooked per package instructions **Or whatever flavor of couscous you have
• 1-2 tbsp toasted pine nuts, to taste
• Juice and zest of 1 lemon, plus a wedge or two for the roasted veggies
• 1 tbsp fresh parsley, chopped finely

How to Make Pearl Couscous with Roasted Vegetables

Preheat the oven to 375 degrees.

Roast the veggies by tossing the mushrooms, broccoli florets, cauliflower florets, asparagus, bell pepper,  and onion with olive oil then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to evenly coat.

Place into the oven and roast for 10 minutes. Toss the veggies with a spatula then continue to roast for another 5-10 minutes or until the veggies are tender and a bit charred.

Remove from the oven and squeeze a fresh lemon wedge (or two) over the veggies then stir to evenly coat them; set aside until needed.

Make the pearl couscous per the package instructions while the veggies are roasting.

Combine the roasted veggies & cooked peal couscous along with the toasted pine nuts, juice & zest from 1 lemon (or more), and some fresh parsley; stir until evenly combined. Taste & season with sea salt & freshly cracked pepper or lemon juice, if needed.  Serve and enjoy.