Vegetable Saute

Pearl Couscous with 10 Vegetables



Vegetable Saute

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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish, vegetarian
Cuisine American
Servings 10


  • 1 large saute pan
  • 1 saucepan


  • 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


  • 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