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Pearl Couscous with Veggies via veggiechick.com #vegan #vegetarian
30 min or less, Appetizers, Easy, Lunch, Nut free, Side dishes, Under 400 calories, Vegan Recipes

Pearl (Israeli) Couscous with Veggies

This recipe for Pearl (Israeli) couscous with veggies is packed with protein, making this an excellent vegetarian lunch or healthy side dish. 

Pearl Couscous with Veggies via veggiechick.com #vegan #vegetarian

The sun is out today!!! I can’t believe it but I can actually see a glimpse of spring!!  My cat, Chloe, is even laying in the sun; she knows the windows will be open soon. I guess that’s one good thing about living in Michigan; I actually enjoy the different seasons, and I have a greater appreciation for spring and summer.  Funny how it’s so nice outside but I’m still inside cooking all day (ok maybe nice is going a little far- it’s 46 degrees). Still not complaining….my kitchen is my happy place. =)

The other day, I tried a pre-packaged food from Trader Joe’s called “Multigrain Blend with Veggies”. I enjoyed it so much that it inspired me to make my own grain blend, with loads of veggies. I’ve always loved the texture of pearl couscous and this was the perfect dish to use it! Oftentimes, when I’m making dinner, I’m trying to think of ways to add a grain (rice, quinoa, etc. ) and also add in some veggies. This recipe takes care of both in one! It’s simple to make, yet still fresh with flavor.

In a medium saucepan, sauté 1 3/4 cups couscous (about 8 ounces- I use a box from Trader Joe’s) with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 min), stirring frequently. Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes or until liquid is absorbed. Set aside, covered.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, onion and carrots; cook until carrots are starting to get soft but still a little crunchy, about 5-6 minutes.

Pearl Couscous with Veggies via veggiechick.com #vegan #vegetarian

Add 1/4 cup of vegetable broth. Then add couscous, edamame, corn, parsley, salt and pepper. Stir until warm.

Pearl Couscous with Veggies via veggiechick.com #vegan #vegetarian

Remove from heat; add lemon juice and stir. Serve. Makes a total of 6 cups.

Pearl Couscous with Veggies via veggiechick.com #vegan #vegetarian
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Pearl (Israeli) Couscous with Veggies

Pearl Couscous with Veggies via veggiechick.com #vegan #vegetarian

This recipe for Pearl (Israeli) couscous with veggies is packed with protein, making this an excellent vegetarian lunch or healthy side dish.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Vegan
Scale

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 1/2 cups vegetable broth, divided
  • 8 ounce package Israeli couscous (pearl couscous), or about 1 3/4 cups
  • 3 garlic cloves, minced
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3 carrots, finely chopped (about 1 cup)
  • 1 cup shelled edamame
  • 1 cup sweet corn
  • 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a medium saucepan, sauté 1 3/4 cups couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 min), stirring frequently. Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes or until liquid is absorbed. Set aside, covered.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic, onion and carrots; cook until carrots are starting to get soft but still a little crunchy, about 5-6 minutes. Add the remaining 1/4 cup of vegetable broth. Then add couscous, edamame, corn, parsley, salt and pepper. Stir until warm. Remove from heat; add lemon juice and stir. Serve. Makes a total of 6 cups.
 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

10 Comments

  • Made this last night with added diced grilled halloumi. It came together super quick and was very tasty.

    Reply
    • Thanks Kelly, so happy you liked it! =)

      Reply
  • This is so delicious, Christin! I added some chopped celery to the carrot, onion, garlic mixture. The extra crunch was good. I’ll definitely be making this one again. Thank you!

    Reply
    • Yay thank you for letting me know Peggy! So very happy you liked it. 🙂

      Reply
  • I was afraid this would be bland, but it is actually delicious! The flavors aren’t very strong, but it still tastes really good and feels light. I added celery as well and might try adding some cucumber and maybe even cilantro next time. I’m excited to try more of your recipes! Thanks!

    Reply
    • Yay, thanks Annie! So glad you liked it! =)

      Reply
  • Good recipe. It’s like veggie fried rice except with couscous instead of rice. Served it with soy glazed salmon.

    Reply
    • Thank you Brenda! That makes me happy you love it. =)

      Reply
  • I have a question. How did you make this recipe gluten free? Did you use a special mind of couscous? The only pearl and Israeli couscous I have seen has wheat in it. I would be so interested in finding a gluten free version, since both my kids have celiac.

    Reply
    • Hi Tricia, I just noticed it was somehow labeled “gluten free” only in the recipe on the bottom of the page. Sorry about that! I’ve updated it as this is not a gluten free recipe if using pearl couscous. I have seen some regular couscous in gluten free versions, and you might be able to use quinoa in its place as well. I really wish they would come out with a pearl couscous GF version, maybe someday! =) Thanks for the heads up!

      Reply

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