Pearl Couscous with Roasted Vegetables

Ingredients

• 1.5 cups pearl couscous
• 2.25 cups vegetable broth
• 2 whole medium zucchini
• 1 whole medium red bell pepper
• 1 whole medium yellow bell pepper
• 1 whole medium red onion
• 1.5 cups cherry tomatoes
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 whole garlic cloves
• 1.25 teaspoons sea salt
• ¾ teaspoon black pepper
• 1 tablespoon fresh oregano leaves
• ½ cup fresh mint leaves

Instructions

1. 1

   Position your oven racks to the upper and lower thirds, then preheat to 425°F. You'll roast vegetables on two baking sheets to ensure good browning without crowding.

2. 2

   Trim the two medium zucchini at both ends, then cut them lengthwise into quarters. Slice each quarter into 1.5-inch pieces — you want chunks large enough to caramelize without falling apart.

3. 3

   Remove the stem and seeds from the red and yellow bell peppers. Cut each pepper into 1.5-inch chunks, trying to keep them roughly uniform in size for even cooking.

4. 4

   Cut the medium red onion in half pole-to-pole, then slice each half into 1.5-inch wedges. The layers will hold together during roasting and caramelize beautifully.

5. 5

   Peel and finely mince the 3 garlic cloves using a chef's knife. Set aside in a small bowl.

6. 6

   Divide the zucchini, bell peppers, red onion, and 1.5 cups cherry tomatoes between two large rimmed baking sheets. Try to spread them in a single layer without overlapping.

7. 7

   Drizzle 2 tablespoons of extra-virgin olive oil over each baking sheet. Sprinkle with 0.625 teaspoons sea salt, 0.375 teaspoon black pepper, and 0.5 tablespoon fresh oregano leaves, dividing evenly between the two sheets. Toss with your hands until every piece is coated.

8. 8

   Place one baking sheet on the upper rack and one on the lower rack. Roast for 22-25 minutes, stirring once halfway through at the 12-minute mark. The vegetables are done when the zucchini edges turn deep golden brown, the bell peppers have charred corners, and the onion wedges are tender. You should smell caramelization — a sweet, slightly charred aroma.

9. 9

   While the vegetables roast, bring 2.25 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Once boiling, add 1.5 cups pearl couscous and stir well to distribute evenly.

10. 10

    When the couscous returns to a boil, reduce the heat to low, cover with a lid, and cook for 10 minutes. The liquid should be completely absorbed and the couscous tender but still slightly chewy with a nutty bite.

11. 11

    While the couscous and vegetables finish cooking, whisk together the minced garlic, 3 tablespoons fresh lemon juice, the remaining 0.625 teaspoon sea salt, and 0.375 teaspoon black pepper in a small bowl. Slowly whisk in any remaining olive oil to create a bright vinaigrette. Taste and adjust seasoning — it should be herbaceous and sharp.

12. 12

    Fluff the cooked couscous with a fork to separate the grains. Transfer to a large serving bowl.

13. 13

    Add the roasted vegetables to the couscous and pour the lemon vinaigrette over everything. Gently fold together using a wooden spoon — you want the vegetables to stay intact while coating evenly. Tear the 0.5 cup fresh mint leaves by hand and scatter over the top. Serve warm or at room temperature.

Tools you’ll need

• two large rimmed baking sheets
• medium saucepan with lid
• chef's knife
• cutting board
• small bowl
• whisk
• wooden spoon
• large serving bowl
• fork

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