Pearl Couscous with Roasted Vegetables & Chickpeas
Pearl couscous with roasted vegetables & chickpeas is a delicious side dish to make this week. It’s the perfect meal prep to pair with your favorite protein, and full of lemony flavor and fiber-filled veggies.
Pearl couscous, aka Israeli couscous, are tiny pearls of pasta that make for a simple, weeknight side dish. You can spice them however you like, and toss them with your favorite vegetables.
This roasted vegetable pearl couscous dish is made with toasted pearl couscous, roasted vegetables, roasted chickpeas, and a few simple spices. The flavors are fresh and delicious, and pair well with any main course.
You can serve this dish cold, warmed or at room temperature. The chickpeas add some protein, so you can serve it on its own as a well-balanced meal, or top it with grilled chicken, salmon, or crumbled cheese for a boost of protein.
How to prepare the pearl couscous
Pearl couscous is easy to make and, unlike regular pasta, doesn’t require draining the water. For added flavor, you can toast the couscous in olive oil until it browns before adding the water, or you can purchase pre-toasted couscous to save an extra step.
Once it’s brown, you let the couscous cook in boiling water for about 15 minutes until all of the water is absorbed. Let it rest for 5-10 minutes, then fluff it with a fork.
The roasted vegetables add the perfect flavor to the couscous, and the spiced chickpeas add a nice hint of spice and protein.
I love serving this with crumbled feta cheese as a quick & easy lunch during the week.
Pearl couscous with roasted vegetables & chickpeas is an easy recipe to make for lunch or dinner. The longer it sits, the better it tastes so you can prepare it early in the week for a healthy meal prep. I can’t wait for you guys to try it!
What to serve with your roasted vegetable couscous:
Lemon Butter Fish
Crunchy Parmesan Kale Salad
Harissa Sesame Salmon Patties
Pearled Couscous with Roasted Vegetables
Ingredients
- 1 1/2 cups dry pearl couscous
- 1 3/4 cups water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric (optional)
- 1/3 cup parsley, chopped
- 1 tbsp lemon juice
- 1 tsp lemon zest
Roasted Vegetables
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
Spiced Chickpeas
- 1 can chickpeas, drained
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- Salt & pepper
- Olive oil
Directions
- Preheat the oven to 425 F
- Add the chopped zucchini, peppers and onion to a large sheet pan and drizzle them with olive oil. Season with the garlic powder, salt & pepper
- Toss the chickpeas with the garlic powder, paprika, smoked paprika, salt & 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
- Roast the vegetables and the chickpeas for 20 minutes. Toss them to flip, then bake for another 15 minutes.
- 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
- 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.
- Once the couscous is done, let it sit for 5-10 minutes, then fluff it with a fork.
- Add the couscous and vegetables to a bowl and mix together with the chopped parsley, lemon zest and lemon juice
- Adjust salt as needed. Serve as is or with some crumbled feta cheese
My family loved it. I did add eggplant with all the other veggies as well as feta.
I wouldn’t mind eating this everyday! Soooo good!
I’m so happy to hear that!