A simple salad of pearl couscous with vegetables is an easy and healthy side dish that works throughout the seasons. With a versatile base, add fresh or roasted vegetables and a light protein for a perfect make ahead meal prep lunch of dinner.
What is pearl couscous?
Also commonly known as Israeli couscous, it’s a staple in Mediterranean and Middle Eastern cuisine. Made of semolina flour, so it’s actually a type of pasta, similar to orzo. It’s larger in size (similar to that of a small pearl) than the more widely used Moroccan couscous, and has a much smoother and chewy texture.
It has a very mild flavor and cooks quickly, so it’s well suited to a variety of flavors and ingredient additions. It’s a perfect weeknight side dish when you’re craving something light and unique!
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Why you’ll love this couscous salad with roasted veggies
- Packed with flavor and nutrients! If you’re looking for a delicious way to add more veggies to your day, this is a great way to do it.
- Affordable and easy to make. Nothing better than a homemade side dish that uses affordable ingredients and that’s easy to prepare.
- Great for meal prep. Unlike greens based salads that don’t hold up well when dressed and wilt after a couple of days, this pasta-ish salad is light and fluffy and tastes great for several days!
Ingredients needed
For the couscous and veggie salad you’ll need just a few simple and widely available ingredients.
- 1 cup of dried pearl couscous, which will yield about 3 cups of cooked couscous.
- 1.5 tablespoons of olive oil, divided between couscous and veggies.
- 1.5 cup of VERY HOT OR BOILING water to make the couscous.
- 1 medium zucchini, cut up into 1″ chunks.
- 1 medium colored pepper, cut into 1″ chunks.
- ½ small red onion, cut into 1″ chunks.
- 2 tablespoons chopped fresh parsley to toss into the final dish.
For the mediterranean vinaigrette
- ¼ cup olive oil
- 3 tablespoons mild vinegar such as white balsamic, red wine or your favorite citrus flavored vinegar you have on hand.
- 1 tablespoon fresh squeezed lemon juice.
- 2 teaspoons dried oregano
- A smidge as needed of your favorite sweetener such as honey or maple syrup – about 1 teaspoon or less is all you should need.
- Kosher salt and black pepper to taste.
Steps to cook couscous with vegetables
Saute the couscous
Begin by heating up about ½ tablespoon of olive oil in a medium sauce pan over medium heat. Add the pearl couscous and toast till slightly brown, about 3-5 minutes. This will just release some nuttiness in the flavor.
Simmer
Next, add 1.5 cups VERY HOT or BOILING water to the pan and bring to a low boil. Adding hot water will help prevent the couscous from getting gummy and sticky. Lower the heat to medium low so it’s at a low simmer, and cover. Cook for about 12 minutes till al dente, and fluff with a fork.
Roast the vegetables
While the couscous is simmering, prep the veggies by washing and chopping them up. Add them to a baking sheet and toss with 1 tablespoon of olive oil and some salt and pepper, and roast at 400 degrees for about 15 minutes. Adjust time depending on how crunchy and firm or soft and caramelized you like them.
make the mediterranean vinaigrette
Add the vinaigrette ingredients to a lidded jar or dressing container, and shake vigorously till well mixed.
Toss and dress the couscous with vegetables
Finally, add the parsley, roasted vegetables and couscous to a medium serving dish. Start by adding half the vinaigrette, toss and taste, then add more depending on how dressed you want the salad. Season to taste with salt and pepper, and garnish with a bit more chopped parsley.
cooking perfect pearl couscous
To avoid sticky, gummy pearl couscous, make sure to first sauté it in a bit of oil just till lightly golden brown. Then, it’s very important to add VERY HOT or BOILING water to the pan, not cold water. Make sure to stir the water and couscous together to help prevent burning or sticking to the bottom of the pan, and set a time to not overcook.
serving ideas and other delicious side dishes
- For a high protein Mediterranean inspired meal-prep lunch, you HAVE to make my lamb and beef meatballs.
- If you’d prefer a chicken high protein lunch instead, pair couscous with vegetables with my easy chicken shawarma-ish skewers for a perfect meal!
- Can’t find pearl couscous, you can use orzo instead, which has a very similar taste and texture. Make a batch of my Instant Pot Orzo and then add the roasted veggies and toss with the vinaigrette.
- For another easy side dish, packed with veggies and a refreshing vinaigrette, try my Lemon Orzo Salad.
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Pearl Couscous With Vegetables Recipe
Ingredients
For the Couscous with Vegetables
- 1 cup Pearl couscous,
- 1.5 tablespoon Olive oil divided
- 1.5 cups VERY HOT OR BOILING water
- 1 medium Zucchini cut up into 1″ chunks
- 1 medium Bell pepper cut up into 1″ chunks
- ½ small Red onion cut up into 1″ chunks
- 2 tablespoon Parsley finely chopped
For the Mediterranean Vinaigrette
- ¼ cup Olive oil
- 3 tablespoon Vinegar white balsamic, red wine or citrus
- 1 tablespoon Lemon juice
- 2 teaspoon Dried oregano
- ½ teaspoon Honey or maple syrup
- Salt & pepper to taste
Instructions
- Begin by heating up about ½ tablespoon of olive oil in a medium sauce pan over medium heat. Add the pearl couscous and toast till slightly brown, about 3-5 minutes. This will just release some nuttiness in the flavor.1 cup Pearl couscous,, 1.5 tablespoon Olive oil
- Add 1.5 cups VERY HOT or BOILING water to the pan and bring to a low boil. Adding hot water will help prevent the couscous from getting gummy and sticky. Lower the heat to medium low so it’s at a low simmer, and cover. Cook for about 12 minutes till al dente, and fluff with a fork.1.5 cups VERY HOT OR BOILING water
- While the couscous is simmering, prep the veggies by washing and chopping them up. Add them to a baking sheet and toss with 1 tablespoon of olive oil and some salt and pepper, and roast at 400 degrees for about 15 minutes. Adjust time depending on how crunchy and firm or soft and caramelized you like them.1 medium Zucchini, 1 medium Bell pepper, ½ small Red onion
- Add the vinaigrette ingredients to a lidded jar or dressing container, and shake vigorously till well mixed.¼ cup Olive oil, 3 tablespoon Vinegar, 1 tablespoon Lemon juice, 2 teaspoon Dried oregano, ½ teaspoon Honey, Salt & pepper to taste
- Add the parsley, roasted vegetables and couscous to a medium serving dish. Start by adding half the vinaigrette, toss and taste, then add more depending on how dressed you want the salad. Season to taste with salt and pepper, and garnish with a bit more chopped parsley.2 tablespoon Parsley
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