Pearl Couscous With Roasted Vegetables Recipe

I combined nutty pearl couscous with roasted broccoli, cauliflower, mushrooms, asparagus, and bell peppers in a Roasted Vegetable Couscous that hides a simple trick for getting perfectly separated grains every time.

I keep coming back to this Pearl Couscous With Mushrooms because it surprises me every time. The pearl couscous gives a chewy little pop while mushrooms add that earthy, almost meaty note that makes people forget they are eating a side.

It sits somewhere between Roasted Veggie Couscous and a main that wants attention, and I love that about it. I cant explain why but it always sparks the kind of curiosity that makes you take a second bite before you know it.

It isnt precious, just honest and a little stubborn in the best way.

Ingredients

• Toasty little pasta pearls, mostly carbs, some fiber, filling and great for bulk.
• High in fiber and vitamin C, slightly bitter, adds crunch and green color.
• Mild, starchy, low calorie, gives creamy texture when roasted or mashed, great filler.
• Earthy umami boost, low calories, adds meaty chew and soaks up flavors its great.
• Sweet, colorful, vitamin C rich, caramelize when roasted and brighten every bite.
• Zesty acid that wakes everything up, brightens flavors, adds fresh sour note.
• Salty creamy tang, adds protein and richness, skip it if you want vegan.
• Fresh herb, herbaceous pop, small vitamin punch, makes dish feel lighter and fresh.

Ingredient Quantities

• 1 1/2 cups pearl couscous (Israeli couscous)
• 2 cups low sodium vegetable broth
• 1 medium head broccoli, cut into florets (about 3 cups)
• 1 small head cauliflower, cut into florets (about 3 cups)
• 8 ounces cremini or button mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1 inch pieces (about 8 ounces)
• 2 medium bell peppers, assorted colors, sliced
• 4 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese (optional, omit for vegan)
• Freshly grated Parmesan for serving (optional)

How to Make this

1. Preheat oven to 425 F and line two baking sheets with parchment or foil; cut broccoli and cauliflower into similar sized florets, slice mushrooms, trim and cut asparagus into 1 inch pieces, and slice bell peppers so everything cooks evenly.

2. Toss broccoli and cauliflower with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes if using; spread in a single layer on one tray, don’t overcrowd or they’ll steam.

3. Roast the broccoli and cauliflower for 10 minutes, then add mushrooms, asparagus and bell peppers tossed with a little oil and a pinch of salt to the tray; return to oven and roast another 8 to 12 minutes until veggies are tender and edges are nicely charred, tossing once halfway through.

4. While veggies roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat, add the remaining minced garlic and the pearl couscous and toast, stirring, for 2 to 3 minutes until slightly golden; pour in 2 cups low sodium vegetable broth, bring to a simmer, cover and cook 8 to 10 minutes until couscous is tender and liquid absorbed.

5. Remove couscous from heat, let sit covered 5 minutes then fluff with a fork; stir in zest and juice of 1 lemon and the remaining 1 tablespoon olive oil, taste and add more salt if needed.

6. Combine the roasted vegetables with the fluffed couscous in a large bowl, fold in 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta if using; if you want it vegan skip the feta and add a drizzle more olive oil and extra lemon.

7. Serve warm topped with freshly grated Parmesan if desired and another squeeze of lemon; check seasoning and add freshly ground pepper or more red pepper flakes if you like heat.

8. Tips and hacks: cut dense veggies a bit smaller so they match cooking times, use high heat and single layers for caramelization, toast the couscous for nuttiness, and if you want extra crispness broil the veg for 1 to 2 minutes at the end keeping a close eye so it doesn’t burn.

Equipment Needed

1. Two rimmed baking sheets, lined with parchment paper or foil
2. Sharp chef’s knife
3. Sturdy cutting board
4. Large mixing bowl
5. Measuring cups and spoons
6. Medium saucepan with a tight-fitting lid
7. Spatula and a pair of tongs
8. Fork for fluffing the couscous
9. Microplane or zester (plus a small citrus juicer or reamer)

FAQ

Pearl Couscous With Roasted Vegetables Recipe Substitutions and Variations

• Pearl couscous: swap for orzo for the same chew and cook time, or use quinoa for a lighter, gluten free choice (use about 1 part quinoa to 2 parts liquid and cook ~15 minutes). I sometimes use farro too but it needs more cooking time and liquid.
• Vegetable broth: use low sodium chicken broth if you eat meat, or dilute 1 teaspoon bouillon in 2 cups hot water if thats what you have on hand; mushroom broth also adds great umami.
• Asparagus: replace with trimmed green beans or snap peas for similar snap, or use zucchini cut into 1 inch pieces but add later since it cooks faster.
• Feta cheese: swap with goat cheese or ricotta salata for a tangy salty bite, or for a vegan option crumble firm tofu with a little lemon juice, salt and nutritional yeast for cheesiness.

Pro Tips

– Cut dense veggies a bit smaller than the rest so they finish at the same time as softer pieces, otherwise you’ll get perfectly roasted peppers and floppy broccoli, not what you want.

– Use a hot oven and give the veggies space on the pan, don’t crowd them; single layers brown way better. If a tray looks tight just split them up, flip once halfway through.

– Toast the pearl couscous in oil until it smells nutty before adding broth, it adds depth. If it’s slightly chewy after cooking, stir in a splash of hot broth, cover for a few minutes and fluff again.

– Brighten everything with lemon zest and a quick squeeze before serving, and if you want extra crispness pop the veg under the broiler for 1 to 2 minutes but watch it the whole time because it can burn real fast.