Roasted Garden Vegetables with Pearl Couscous

This delicious recipe uses the best of my garden and was inspired by a recipe from The Café Sucre Farine in North Carolina. I love this salad, because with every bite, you can taste each vegetable’s freshness rather than a mush of flavors. The secret is in the roasting. Experiment and make it your own by adding other just-harvested vegetables, such as eggplant or winter squash.

By / Photography By | October 06, 2021

Ingredients

SERVINGS: 6-8 Serving(s)
  • 1½ cups cherry tomatoes
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium red onion or sweet yellow onion
  • 1 red, orange, or yellow sweet bell pepper (or a mix of all 3!)
  • 3 medium carrots
  • 1 teaspoon honey (or agave)
  • 8 ounces mushrooms
  • 2 cups fresh spinach
  • 1½ cups pearl couscous (cook per package instructions in water or vegetable broth)
  • Olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Zest of half a lemon (optional garnish)

Preparation

Preheat oven to 450°F. Line sheet pans with parchment paper or foil. (I use smaller sheet pans, so I can fit at least 3-4 in my oven at the same time.) Slice zucchini and squash in half, lengthwise, and into ½-inch slices that resemble half-moons. Peel onion and slice into quarters. Slice peppers into ½-inch pieces. Slice carrots into ½-inch rounds. Slice mushrooms in half.

Place whole cherry tomatoes on one pan, then drizzle and toss with 1 tablespoon of olive oil. On a larger sheet pan, combine zucchini, squash, onion, and peppers. Drizzle and toss with 1 to 1½ tablespoons of olive oil. Mix carrots with 1 teaspoon of honey (or agave) and place on another pan. Place sliced mushrooms on another pan, drizzle and toss with 1 to 1½ tablespoons of olive oil. Sprinkle salt and pepper on all pans before roasting.

Cooking

The secret to this dish is in the roasting. Roast tomatoes 5-6 minutes; roast zucchini, squash, onions and peppers for 8-10 minutes; roast carrots for 15-20 minutes; and roast mushrooms for 25-30 minutes. Do not let any of the vegetables overcook, or they may get mushy.

On a serving platter, place fresh spinach. As vegetables are ready, place on top of spinach. Add cooked couscous and toss gently to combine. Taste for seasoning. Optional: sprinkle with chopped fresh parsley or zest of a lemon. Serve with crusty bread.

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Ingredients

SERVINGS: 6-8 Serving(s)
  • 1½ cups cherry tomatoes
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium red onion or sweet yellow onion
  • 1 red, orange, or yellow sweet bell pepper (or a mix of all 3!)
  • 3 medium carrots
  • 1 teaspoon honey (or agave)
  • 8 ounces mushrooms
  • 2 cups fresh spinach
  • 1½ cups pearl couscous (cook per package instructions in water or vegetable broth)
  • Olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Zest of half a lemon (optional garnish)
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