Pearl Couscous With Roasted Vegetables Recipes

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Steps:

• Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
• While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
• Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
• Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
• To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

PEARL COUSCOUS WITH ROASTED VEGETABLES

Steps:

• 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!

PEARL COUSCOUS WITH OLIVES AND ROASTED TOMATOES

Steps:

• Roast tomatoes and make dressing:
• Preheat oven to 250°F.
• Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
• Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
• Make couscous:
• Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
• Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
• Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.