Name: Pearl Couscous with 10 Vegetables and Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 shallot (minced); zest of one lemon; 2 tablespoons fresh lemon juice; 2 tablespoons vinegar of choice; 1/2 cup good quality olive oil; salt and pepper; 8 ounces pearl couscous; 1 yellow onion (cut into slivers); 4 carrots (cut on the diagonal, ½" thick); 1 1/2 cups sugar snap peas (cut in half); 12 asparagus spears (cut into 2" pieces); 1 zucchini (halved lengthwise, cut into 1" pieces); 1 yellow squash (halved lengthwise, cut into 1" pieces); 1 cup cubed butternut squash (about 1" pieces); 2 large red peppers (roasted and diced, or 1 12 ounce jar); 1-2 handfuls kale or super greens mix; 1/2 cup peas; salt and pepper; 6 cups chicken or vegetable stock; 8 ounces Israeli pearl couscous

Jump to Recipe Print Recipe

Pearl Couscous with 10 Vegetables and Lemon Vinaigrette

Delicious as a main course dish or as a side for your favorite vegetarian. Add extra stock for added brothy-ness!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish, vegetarian

Cuisine American

Servings 10

Equipment

1 large saute pan
1 saucepan

Ingredients

1 shallot minced
zest of one lemon
2 tablespoons fresh lemon juice

2 tablespoons vinegar of choice
1/2 cup good quality olive oil
salt and pepper
8 ounces pearl couscous
1 yellow onion cut into slivers
4 carrots cut on the diagonal, ½" thick
1 1/2 cups sugar snap peas cut in half
12 asparagus spears cut into 2" pieces
1 zucchini halved lengthwise, cut into 1" pieces
1 yellow squash halved lengthwise, cut into 1" pieces
1 cup cubed butternut squash about 1" pieces
2 large red peppers roasted and diced, or 1 12 ounce jar
1-2 handfuls kale or super greens mix
1/2 cup peas
salt and pepper
6 cups chicken or vegetable stock
8 ounces Israeli pearl couscous

Instructions

Make Lemon Vinaigrette and set aside. Add a drizzle of olive oil to a large, open saute pan. Warm over medium high heat until oil is shimmering. Add couscous and cook until lightly browned, stirring frequently, about 3-4 minutes. Pour out into a large bowl and set aside.
In a medium saucepan, bring 6 cups of water or stock to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Pour into the large bowl with any remaining stock (don’t drain). Reheat the sauté pan over medium high heat. Add a generous drizzle of olive oil. Add onion, carrots and sugar snaps. Cook, tossing occasionally until just tender, about 3-4 minutes. Pour these vegetables into the bowl with the couscous and stock. Add another drizzle of olive oil and the asparagus, all squashes and red pepper. Cook, tossing occasionally, about 3-5 minutes. Remove to bowl; repeat with remaining greens and peas and toss to 2-3 minutes. Add all cooked vegetables, couscous and stock back into saute pan. Pour vinaigrette over vegetables, tossing to coat well. Can be served warm, room temp or chilled.

Keyword pearl couscous, vegetable main course, vegetarian