Pearl Couscous with Roasted Vegetables
Servings 4
Equipment
- Baking Tray
- Large saucepan
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
Instructions
- 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 in the oven and roast for 10 minutes. Toss the veggies with a spatula, then roast for 5-10 minutes, or until the veggies are tender and slightly charred.
- Remove from the oven. Squeeze a fresh lemon wedge (or two) over the vegetables, then stir to evenly coat. Set aside until needed.
- Make the pearl couscous in a large saucepan according to the package instructions while the veggies are roasting.
- Combine the roasted veggies and cooked pearl couscous with the toasted pine nuts, juice and zest from 1 lemon (or more), and some fresh parsley; stir until evenly combined. Taste and season with sea salt, freshly cracked pepper, or lemon juice if needed.
- Serve and enjoy.