Pearl couscous with roasted vegetables is the kind of dish that feels both hearty and light. The couscous stays tender with a gentle bite, while the vegetables roast until sweet and caramelized. Everything comes together in one warm bowl simple, balanced, and easy to return to again and again.
This is everyday cooking, the Let’s Veg way.
Pearl Couscous with Roasted Vegetables
Pearl couscous with roasted vegetables made simple and flavorful. A healthy Let’s Veg recipe perfect for easy lunches or weeknight meals.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss chopped vegetables with 2 tbsp olive oil, salt, pepper, and oregano.
- Spread vegetables in a single layer and roast for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
- While vegetables roast, bring vegetable broth or water to a boil.
- Add pearl couscous, reduce heat, and simmer for 10 minutes until tender. Drain if needed.
- Transfer couscous to a large bowl and toss with remaining olive oil and lemon juice.
- Add roasted vegetables and mix gently.
- Taste and adjust seasoning before serving.
- Garnish with parsley if using.
Nutrition
Notes
Add chickpeas or feta for extra protein
Serve warm or at room temperature
Works well for meal prep