Pearl Couscous With Vegetables Recipe

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