Pearl Couscous Salad With Roasted Vegetables

A Red Spatula
by A Red Spatula
8 servings
30 min

If you are looking for a delicious salad for fall that is simple to make and great for meal prep, this Pearl Couscous Salad With Roasted Vegetables is it! Keep reading and let me tell you all about it.

Let me share a few other salads we love. Peach Caprese salad is so easy to put together and is a fun variation of the classic Caprese. Mediterranean lentil salad is a healthy salad that is delicious and makes awesome meal prep as well! Green goddess pasta salad if pasta salads are your thing, let me suggest this salad for a healthier recipe. Strawberry basil salad is a really easy salad to put together and perfect for enjoying those perfect summer berries.

Why You’ll Love This SaladThere’s nothing better than a pasta salad, and this dish is no exception. Couscous with is even better!

This salad works great for meal prep. I prefer this salad heated, and it reheats really well. It is the perfect on-the-go lunch!

It is also really simple to make. Toast the couscous, cook, and roast your vegetables. Then throw it all together...done!

This salad is vegetarian/vegan, but it is also a really hearty dish. I love eating this for a light meal.

🥘 Ingredients

  • Pearl or Israeli Couscous- This couscous is fairly easy to find. I like to buy it in bulk bins though, it is so much cheaper. If you have this option, I recommend it.
  • Vegetable Stock- A lot of the flavor in the couscous comes from the stock.
  • Vegetables for roasting- I used what I had on hand- butternut squash, zucchini, bell peppers, and onions. You can use any vegetables you like to roast. Cauliflower, mushrooms, corn, etc are all good veggies to use.
  • Olive oil- you will use this to toast the couscous, but also for roasting the veggies.
  • Garlic- Always adds so much flavor to any dish!
  • Salt, pepper, and Italian seasoning- These are the spices I use to create a flavorful dish.

📋 Recipe

Pearl Couscous Salad With Roasted Vegetables
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 tablespoon butter
  • 1 1/2 cups Pearl or Israeli couscous I used pearl couscous
  • 2 1/2 cups vegetable stock homemade or store bought
  • 4-6 cups Assorted veggies for roasting I used butternut squash, bell peppers, zucchini, and onions
  • 1 tablespoon olive oil for drizzling over veggies
  • 1 salt
  • 1/2 pepper
  • 1-2 teaspoons Italian seasoning

Add your butter to a saucepan and heat over medium heat. When it is melted and heated, add your couscous.
Cook, stirring occasionally until the couscous is toasted. This should take about 5-7 minutes.
Add in the stock, reduce heat to low, and cover with a lid. Let this cook for about 15-20 minutes.
While it is cooking, let's start the veggies. Preheat oven to 400 degrees.
Cut your veggies into chunks. I like to cut my veggies that take longer to cook smaller, and the ones that take less time to cook in larger pieces. This ensures they will all cook at the same time.
Drizzle them with olive oil and sprinkle them with salt and pepper. Mix well and place in the oven,
Place in the oven and bake until the vegetables are tender. While they are cooking, the couscous will finish. Remove this from heat and leave the lid on until the vegetables are done.
Then fluff the couscous and add in the cooked vegetables, and Italian seasoning. Mix gently and check for seasoning. Add in more Italian, salt, and pepper as needed.
That is it! It is ready to go and so delicious.
This is a great dish for meal prep as it reheats really well.
Now, sit back and enjoy. You deserve it!
A Red Spatula
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