Pearl Couscous with Roasted Vegetables
This can be used as a side dish or even a main. That is up to you. However you choose to eat it, this will be worth it!
Servings: 8
Ingredients
- 1 tablespoon butter
- 1 ½ cups Pearl or Israeli couscous I used pearl couscous
- 2 ½ cups vegetable stock homemade or store bought
- 4-6 cups Assorted veggies for roasting I used butternut squash, bell peppers, zucchini, and onions
- 1 tablespoon olive oil for drizzling over veggies
- 1 salt
- ½ pepper
- 1-2 teaspoons Italian seasoning
Instructions
- Add your butter to a saucepan and heat over medium heat. When it is melted and heated, add your couscous.
- Cook, stirring occasionally until the couscous is toasted. This should take about 5-7 minutes.
- Add in the stock, reduce heat to low, and cover with a lid. Let this cook for about 15-20 minutes.
- While it is cooking, let's start the veggies. Preheat oven to 400 degrees.
- Cut your veggies into chunks. I like to cut my veggies that take longer to cook smaller, and the ones that take less time to cook in larger pieces. This ensures they will all cook at the same time.
- Drizzle them with olive oil and sprinkle them with salt and pepper. Mix well and place in the oven,
- Place in the oven and bake until the vegetables are tender. While they are cooking, the couscous will finish. Remove this from heat and leave the lid on until the vegetables are done.
- Then fluff the couscous and add in the cooked vegetables, and Italian seasoning. Mix gently and check for seasoning. Add in more Italian, salt, and pepper as needed.
- That is it! It is ready to go and so delicious.
- This is a great dish for meal prep as it reheats really well.
- Now, sit back and enjoy. You deserve it!
Notes
- Toasting the couscous makes all the difference. I know it seems like one extra step, but don't skip it!
- Make sure not to overbake your vegetables. You want them to be tender, but not mushy. Otherwise, they break apart in the salad.
- The beauty of this recipe is its versatility. Feel free to use your favorite vegetables and tailor the recipe to your tastes. You don’t have to use the exact things I did.
- This recipe was created with Italian undertones, but you can use any spices you like. Rosemary is really good in this recipe. Or you can use crushed red pepper, chili powder, etc.
- I used the pearl version of couscous (also known as Israeli couscous) but you can use regular couscous, too, if it’s all you have access to.