Roasted Vegetable Pearl Couscous Bowl

Instructions

• Step 1

  Marinate mushrooms: In a small bowl, toss oyster mushrooms with 1 tbsp olive oil, a pinch of sea salt, black pepper, cumin, garlic powder, and paprika. Let marinate while you prepare the vegetables (at least 10 minutes).

  Step 2

  Preheat oven to 400°F (200°C).

  Step 3

  Prepare roasted vegetables: On a baking sheet, toss zucchini, carrots, bell pepper, and chickpeas with 1 tbsp olive oil, sea salt, cumin, paprika, onion powder, and garlic powder. Roast for 25 minutes, stirring halfway, until tender and golden.

  Step 4

  Cook mushrooms: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add marinated oyster mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and slightly crispy on the edges.

  Step 5

  Cook Pearl Couscous: Meanwhile, prepare the Success Boil-in-Bag Pearl Couscous according to package directions (usually 5 minutes in boiling water, then fluff with a fork).

  Step 6

  Assemble bowls: Divide Pearl Couscous between two bowls. Top with roasted vegetables, sautéed marinated mushrooms, fresh cucumber, and tomatoes.

  Step 7

  Finish: Sprinkle with fresh cilantro, squeeze fresh lemon juice over, and serve with extra lemon slices.

  @aleizaaaa

  #ad Looking for a quick, toddler-friendly meal that the whole family can enjoy? I used @Success Rice Boil-in-Bag Pearl Couscous to whip up a Mediterranean-inspired plant-based bowl — so easy and so delicious! This Pearl Couscous cooks up in just 7 minutes, has the perfect chewy texture, and makes a great base for simple, nutritious meals your little ones will love too. It’s a pantry staple for busy days when you still want fresh, wholesome flavor! #successricepartner Ingredients • Success Boil-in-Bag Pearl Couscous • 1 large zucchini, sliced • 1 cup baby carrots • 1 bell pepper, thinly sliced • 1 cup chickpeas, cooked (or canned, drained & rinsed) • 2 cups oyster mushrooms • ½ cucumber, sliced • 1 cup grape tomatoes, sliced • 3 tbsp olive oil (divided) • ½ tsp sea salt (or to taste) • ½ tsp cumin • ½ tsp black pepper • ½ tsp paprika • ½ tsp onion powder • ½ tsp garlic powder • ½ tsp dried dill • 1 lemon, juiced (plus extra slices for serving) Instructions 1. Marinate mushrooms: In a small bowl, toss oyster mushrooms with 1 tbsp olive oil, a pinch of sea salt, black pepper, cumin, garlic powder, and paprika. Let marinate while you prepare the vegetables (at least 10 minutes). 2. Preheat oven to 400°F (200°C). 3. Prepare roasted vegetables: On a baking sheet, toss zucchini, carrots, bell pepper, and chickpeas with 1 tbsp olive oil, sea salt, cumin, paprika, onion powder, and garlic powder. Roast for 25 minutes, stirring halfway, until tender and golden. 4. Cook mushrooms: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add marinated oyster mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and slightly crispy on the edges. 5. Cook couscous: Meanwhile, prepare the Success Boil-in-Bag Pearl Couscous according to package directions (usually 5 minutes in boiling water, then fluff with a fork). 6. Assemble bowls: Divide Pearl Couscous between two bowls. Top with roasted vegetables, sautéed marinated mushrooms, fresh cucumber, and tomatoes. 7. Finish: Sprinkle with fresh cilantro, squeeze fresh lemon juice over, and serve with extra lemon slices.

  ♬ original sound – Aleiza 🌺