Roasted Vegetable Pearl Couscous Bowl
@aleizaaaa shares a plant-based, toddler-friendly recipe made with top-rated Pearl Couscous. This heartwarming bowl will win everyone over!
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
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.
https://www.tiktok.com/@aleizaaaa/video/7555932765858925855?_r=1&_t=8qyytd11yfd
