Pearled Couscous with Roasted Vegetables
Ingredients
- 1 ½ cdry pearl couscous
- 1 ¾ cwater
- ½ tspsalt
- ¼ tspblack pepper
- ¼ tspturmeric
- ⅓ cparsley
- 1 tbsplemon juice
- 1 tsplemon zest
- 1zucchini
- 1red bell pepper
- ½red onion
- 1 tspgarlic powder
- ½ tspsalt
- ½ tspblack pepper
- Olive oil
- 1 canchickpeas
- ½ tspgarlic powder
- ½ tsppaprika
- ¼ tspsmoked paprika
- Salt u0026 pepper
- Olive oil
Directions
- 1
Preheat the oven to 425 F
- 2
Add the chopped zucchini, peppers and onion to a large sheet pan and drizzle them with olive oil. Season with the garlic powder, salt u0026 pepper
- 3
Toss the chickpeas with the garlic powder, paprika, smoked paprika, salt u0026 pepper. If your sheet pan is big enough, add them to the same pan as the vegetables, otherwise add them to a smaller pan. Drizzle them with olive oil
- 4
Roast the vegetables and the chickpeas for 20 minutes. Toss them to flip, then bake for another 15 minutes.
- 5
While the vegetables roast, add the pearled couscous to a pot with 1 tbsp of olive oil. Toss the couscous together to toast it on medium heat for 2-3 minutes, until the couscous is slightly browned. If you buy pre-toasted couscous, you can skip this step
- 6
Add in the salt, pepper and turmeric if using, then pour the water into the pot. Cover it and bring it to a boil. Once boiling, reduce to simmer and cook for 10-12 minutes, or until all of the water is absorbed.
- 7
Once the couscous is done, let it sit for 5-10 minutes, then fluff it with a fork.
- 8
Add the couscous and vegetables to a bowl and mix together with the chopped parsley, lemon zest and lemon juice
- 9
Adjust salt as needed. Serve as is or with some crumbled feta cheese
Pearled Couscous with Roasted Vegetables
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Looking for a vibrant, wholesome meal that comes together without fuss? This Pearled Couscous with Roasted Vegetables is your answer, delivering a satisfying experience that’s perfect for any day of the week.
This recipe shines by combining tender, fluffy pearl couscous with beautifully caramelized roasted vegetables and savory chickpeas. The simple technique of roasting brings out the natural sweetness of zucchini, red bell pepper, and red onion, creating a depth of flavor that complements the bright lemon and fresh parsley in the couscous. It’s a harmonious blend of textures and tastes that feels both nourishing and comforting.
Prepare to enjoy a dish where each spoonful offers a delightful mix of chewy pearl couscous, tender-crisp vegetables, and hearty chickpeas. The flavors are bright and fresh, thanks to a generous addition of lemon zest and juice, while garlic powder, paprika, and optional turmeric add an aromatic warmth. It’s a substantial meal at just 300 calories per serving, leaving you feeling satisfied without being overly heavy. This dish makes a fantastic main course.
Feel free to customize this versatile dish to your liking. Swap out the zucchini and bell pepper for other quick-roasting vegetables like cherry tomatoes, asparagus, or broccoli florets. If you prefer a bolder spice profile, increase the amounts of paprika or add a pinch of cayenne for a little heat. This dish is naturally vegetarian and can easily be adapted for vegan diets by ensuring your pearl couscous contains no animal products.
Serve this Pearled Couscous with Roasted Vegetables as a standalone main course for a light yet filling dinner, or alongside a simple green salad for added freshness. Its colorful presentation makes it an inviting option for family meals or casual gatherings.