Pearl Couscous with Roasted Vegetables

Name: Pearl Couscous with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (280 g) pearl couscous; 2½ cups (600 ml) vegetable or chicken broth; 3 tablespoons (45 ml) olive oil, divided (2 tablespoons for roasting, 1 tablespoon for finishing); 2 medium (400 g) bell peppers (any color), cut into ¾-inch (2 cm) pieces; 1 large (350 g) zucchini, cut into half-moons about ½-inch (1.25 cm) thick; 1½ cups (300 g) cherry or grape tomatoes, left whole; 1 medium (150 g) red onion, cut into 1-inch (2.5 cm) wedges; 3 cloves (15 g) garlic cloves, minced; to taste kosher salt; to taste freshly ground black pepper; 1 teaspoon (3 g) dried oregano; ⅓ cup (15 g) fresh flat-leaf parsley, finely chopped; ¼ cup (10 g) fresh mint leaves, finely chopped (optional); 2 tablespoons (30 ml) fresh lemon juice; ½ cup (75 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

Nutty pearl couscous (also called Israeli couscous) cooked in vegetable broth and finished with a medley of roasted vegetables, fresh herbs, and a drizzle of quality olive oil. This Mediterranean-inspired grain side is hearty enough to serve as a light main course and comes together in about 40 minutes.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

1½ cups (280 g) pearl couscous
2½ cups (600 ml) vegetable or chicken broth
3 tablespoons (45 ml) olive oil, divided (2 tablespoons for roasting, 1 tablespoon for finishing)
2 medium (400 g) bell peppers (any color), cut into ¾-inch (2 cm) pieces
1 large (350 g) zucchini, cut into half-moons about ½-inch (1.25 cm) thick
1½ cups (300 g) cherry or grape tomatoes, left whole
1 medium (150 g) red onion, cut into 1-inch (2.5 cm) wedges
3 cloves (15 g) garlic cloves, minced
to taste kosher salt
to taste freshly ground black pepper
1 teaspoon (3 g) dried oregano
⅓ cup (15 g) fresh flat-leaf parsley, finely chopped
¼ cup (10 g) fresh mint leaves, finely chopped (optional)
2 tablespoons (30 ml) fresh lemon juice
½ cup (75 g) crumbled feta cheese (optional)

Equipment (4)

Large baking sheet (18×13 inch / 46×33 cm)
Large skillet or wide saucepan (12-inch / 30 cm)
Wooden spoon or silicone spatula
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 425°F (220°C) before starting prep
Have your vegetables cut and ready before you begin cooking the couscous
Use vegetable or chicken broth, not water—it makes a significant difference in flavor

1
Roast the vegetablesOven 425°F / 220°C
- Toss the bell pepper pieces, zucchini, cherry tomatoes, and red onion wedges with 2 tablespoons (30 ml) olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large baking sheet.
- Spread in a single layer and roast in a preheated 425°F (220°C) oven for 15–18 minutes, stirring halfway through, until the vegetables are tender with light caramelization on the edges.
- Set aside.
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Ready when: Vegetables are soft with light browning on the edges
Tip: Stir the vegetables halfway through roasting so they brown evenly and don't stick.
2
Toast the couscous
- While the vegetables roast, warm the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Add the pearl couscous and stir continuously for 2–3 minutes, until the couscous is lightly golden and smells toasted.
- This step builds nutty flavor.
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Ready when: Couscous is light golden in color and smells toasty
Tip: Don't skip the toasting step—it adds depth and prevents mushy couscous by creating a protective layer.
3
Add broth and simmer
- Pour the 2½ cups (600 ml) broth into the skillet with the toasted couscous.
- Stir well to combine.
- Add the dried oregano, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 8–10 minutes, until the liquid is absorbed and the couscous is tender but still has a slight chew.
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Ready when: All liquid is absorbed, couscous is tender with a slight firmness to the bite
Tip: Pearl couscous should maintain a slightly chewy texture—don't overcook or it becomes mushy.
4
Fold in vegetables and herbs
- Remove the skillet from heat.
- Add the roasted vegetables, fresh parsley, mint (if using), and lemon juice.
- Fold gently with a spatula until everything is evenly distributed.
- Taste and adjust seasoning with additional salt and pepper as needed.
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Ready when: Vegetables and herbs are evenly distributed throughout
Tip: Fold gently to keep the roasted vegetables intact and prevent the couscous from breaking apart.
5
Serve and top
- Transfer to a serving platter or individual bowls.
- Top with crumbled feta cheese (if desired) and an extra drizzle of olive oil.
- Serve warm or at room temperature.
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Tip: This dish is excellent served at room temperature the next day, making it ideal for meal prep or potlucks.

Good to know

Tips

Toast the pearl couscous before adding broth—this prevents a gummy texture and deepens the nutty flavor that defines the dish.
Taste the broth before cooking; if it's already salty, reduce the added salt to avoid over-seasoning.
Pearl couscous holds its shape better than regular couscous, making it ideal for grain bowls and pilafs.
For extra richness, stir in a knob of cold butter at the end instead of just olive oil.

Make ahead

Roast the vegetables up to 1 day ahead; store covered in the refrigerator. Prepare the couscous and warm it gently on the stovetop or in the microwave just before serving, then fold in the vegetables and herbs.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth, or serve at room temperature. The dish does not freeze well due to the texture of the vegetables.

Substitutions

bell peppers (any color) → eggplant, red cabbage, or sun-dried tomatoes. Cut eggplant into cubes; these vegetables will roast in the same time frame.
fresh flat-leaf parsley → fresh cilantro or chives. Cilantro adds a bright, distinct flavor; use the same amount.
vegetable or chicken broth → chicken broth or vegetable bouillon dissolved in water. Use the same volume; avoid plain water, which lacks flavor.
crumbled feta cheese → goat cheese, ricotta salata, or Parmesan shavings. Each adds a different flavor profile; use ½ cup (75 g) total.