Pearl Couscous Side Dish
This Middle Eastern-style pearl couscous combines roasted vegetables, dried apricots and warm spices for savory side dish with sweet notes. Easy to customize and make ahead.
Servings (change as needed): 4
Ingredients
Roast vegetables, Note 1
- 1 cup diced onions, 1/4 inch/64mm (red onion or white)
- 2 cups spiralized/diced butternut squash (or mushrooms, zucchini, or bell pepper or combo)
- 1 tablespoon olive oil
- salt and black pepper
Couscous
- 2 tablespoon butter (or oil)
- 1 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon minced or grated garlic (or 1/2 tsp garlic powder)
- pinch ground cloves
- pinch cumin
- 1/4 teaspoon sriracha (optional)
- 1 1/2 cups chicken broth or vegetable broth
- 1 cup toasted Israeli couscous Note 1
- 10-15 dried apricots, roughly chopped
- 2 cups fresh baby spinach, roughly chopped
- salt and pepper, to taste
Instructions
- Preheat oven to 450F/232C.
- ROAST VEGETABLES: Place onions, butternut squash (or mushrooms/red peppers) on a pan lined with foil and sprayed with oil. Drizzle on olive oil and sprinkle lightly with salt and pepper. Toss to coat evenly. Roast for about 15 minutes or until vegetables are soft and starting to caramelize to a golden brown.
- MAKE COUSCOUS: While veggies are roasting, place butter in medium saucepan on medium-high heat. When butter melts, add smoked paprika, garlic, cloves, cumin, sriracha. Stir and cook for 1 minute. Add broth and bring to a boil. Add couscous and apricots. Once boiling, lower heat to a simmer and cook covered for about 9-10 minutes or until couscous is soft (but still a bit chewy) and most of broth is absorbed (the remaining broth will absorb as it sits). If broth absorbs before couscous is cooked, add a bit more broth or water and continue cooking for another minute or two.
- ASSEMBLE: Add roasted vegetables and chopped spinach to couscous. Stir well until spinach wilts, about 30 seconds. Taste and adjust seasonings as needed. Serve immediately or set aside and then warm in microwave for a minute before serving.
Notes
- Couscous: Use pearl (Israeli) couscous for this recipe - not regular couscous. If you can’t find it, substitute with small pasta like orzo or acini di pepe (cook time might vary - cook until tender).
- Variations
- Spices and seasoning
- Adjust the spices to your taste. Try coriander, curry powder, nutmeg, thyme, or regular paprika.
- For heat, add red pepper flakes or a drizzle of sriracha.
- For brightness, finish with lemon zest or a squeeze of fresh lemon juice and plenty of fresh herbs.
- Add-ins
- Toasted almonds, pine nuts, or other nuts for crunch
Dried cranberries or golden raisins instead of apricots (add while cooking, not roasting)
- Toasted almonds, pine nuts, or other nuts for crunch
- Spices and seasoning
- Shortcut: Skip roasting and sauté diced vegetables (like mushrooms, zucchini, or peppers) with onions on the stovetop. This saves time and still adds plenty of flavor.
- Make Ahead:
- You can make this dish a couple of hours ahead and serve it warm or at room temperature.
- To reheat, add a splash of broth or water and warm it covered in the microwave for about a minute, then toss and serve.
- Store leftovers in an airtight container in the fridge for 1-2 days. Reheat with a bit of liquid to loosen the couscous.
Calories: 369kcal | Carbohydrates: 62g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 544mg | Potassium: 832mg | Fiber: 7g | Sugar: 16g | Vitamin A: 10259IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 2mg