Veggie Pearl Couscous

Andrea Lo
by Andrea Lo
5 servings
30 min

Pearl couscous, also known as Israeli couscous, has always been one of my favorites for a long time. This dish is perfect for summer and any backyard barbecue. It's a refreshing side dish, or even as a meal on it's own. I like to grab leftovers for lunch when I don't have time in between meetings to make anything. Another great thing about it is that you can eat it hot or cold. Both taste great! It's a sheet pan meal, which makes things even easier.

This recipe was inspired by one that I saw on tiktok. It's crazy how many recipe ideas I get from there and just all of the food inspiration you can come across.

Recipe details
  • 5  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • - 1 cup pearl / israeli couscous or the Trader Joes harvest blend
  • - 1 tbsp butter
  • - 1/2 each bell pepper: red, yellow, orange, green
  • - 1 zucchini
  • - 1 lemon
  • -1 tbsp Flavor God Lemon & Garlic seasoning
  • optional: feta
  • - parsley & dill
  • - 1 tbsp apple cider vinegar
  • - 3 tbsp olive oil
  • - salt + pepper

Mix diced veggies with some olive oil, the lemon & garlic seasoning, and S+P.
Roast at 450° with the lemon, halved for 15-25 min or until brown.
Prepare the couscous according to the package and add the butter.
Make the vinaigrette with the roasted lemon juice, ACV, 3 tbsp olive oil, S+P, and herbs.
Add the veggies to the couscous and add the vinaigrette on top.