Sunday, August 6, 2017

Pearl Couscous with Roasted Veggies and Basil Pesto

Pearl Couscous with Roasted Veggies and Basil Pesto
It’s been a busy week around here. Yesterday we drove up the coast to Cannon Beach to visit with friends. "S" is a fantastic gardener, cook and canner so you can only imagine the great time we had. She gifted us a fabulous jar of her current and raspberry jam, which we enjoyed this morning on toast. What makes this jam even more special is that she grows her own berries.

I love this dish and the fact that it is so versatile. I purposely left the title ambiguous. In the end I felt that the word “veggies” opens up the recipe to more seasonal eating. As you can imagine the base of pearl couscous will go with most any vegetable. Next time I will prepare this with slow cooked cherry tomatoes, garlic and maybe some arugula. Normally I prepare pearl couscous like rice, but this time I lightly toasted them in olive oil first to give them a slight nutty flavor. A drizzle of pesto before serving adds even more beautiful color and a nice flavor punch. If you have access to fresh herbs this time of year try making your own, it’s the best way to go.

Pearl Couscous with Roasted Veggies and Basil Pesto

Pearl Couscous with Roasted Veggies and Basil Pesto

INGREDIENTS:


  • 2 tablespoons olive oil
  • 1 cup pearl couscous
  • 1 ½ cups water
  • 1 small eggplant, sliced lengthwise
  • 1 medium zucchini, sliced lengthwise
  • 1 medium summer squash, sliced lengthwise
  • 1 cup packed basil
  • ¼ cup pine nuts
  • ¼ cup Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 2 tablespoons water
  • Salt and pepper

INSTRUCTIONS:


  1. To Cook Pearl Couscous: heat olive oil in a medium sized sauce pan add 1 cup pearl couscous and stir until lightly browned about 5 minutes. Add water, and bring to a boil, simmer and cover about 8 to 10 minutes. Remove from heat and spread on a large baking sheet to cool, serve warm or at room temperature.
  2. You can grill or roast the veggies, this time I roasted them for roughly 25 to 35 minutes with a little olive oil, salt and pepper. While in the oven make the pesto.
  3. To Make The Pesto: Place the basil leaves, pine nuts, garlic, lemon juice and Parmesan into the bowl of a food processor and pulse. Scrape down the sides with a rubber spatula. While the food processor is running, add the olive oil in a steady stream. Salt and pepper to taste.
  4. To Put Dish Together: Spoon couscous on serving platter, cut veggies into bite size pieces and place on top, drizzle with pesto. Enjoy!
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Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

35 comments:

  1. I love easy veggie dishes like this and pearl couscous is always a universal winner!

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    1. Thanks Chris, I have not worked with pearl couscous alot but I do enjoy it very much.

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  2. This is perfect timing as I've just got a box of pearl cous cous and I've never cooked it before.

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    1. Thanks Tandy, that is fantastic, hope you enjoy it as much as we did.

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  3. Dear Cheri, what a lovely seasonal veggie heavy recipe! Colorful, delicious, versatile and with a base of Couscous - what more could one ask for in August?!

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    1. Thanks Andrea, summer veggies are the best;)

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  4. I have never had pearl couscous....did they taste like traditional couscous? This veggie dish looks so delicious and good for you!

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    1. Hi Angie, no couscous is more grain like and Pearl couscous reminds me more of a pasta. But it is delicious and great with veggies;)

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  5. So healthy, love dishes like this one, perfect for Summer☺

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  6. This looks sensational, Cheri. I think I could eat the whole pan if no one stopped me. : ) And that jam from your friend sounds wonderful. I love a good piece of toast with something special on top for breakfast.

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    1. Thanks Monica, we love our toast with jam too. I try to eat most of my sweets early in the day;)

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  7. I love dishes like this that take advantage of all the delicious garden goodies coming into season right now. Looks great!

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  8. I'd skip dinner and eat 3 helpings of this!!! Sounds fabulous!

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  9. Roasted veggies are always so good. The pearl couscous sounds wonderful in this dish. Sounds so delicious.

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  10. This is a great idea, I love giant cous cous.

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  11. I like the non-recipe-ness of this: use what veggies are in season and make it differently each time! I also love Israeli couscous and feel it is underutilized.

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    1. Oh, and I meant to tell you that I am writing this from my patio now - 70° in August!! Delightful, but sad the monsoons have ended.

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    2. 70° that is amazing, wow! this summer seems to be quite dramatic compared to the past. We are gearing up for the solar eclipse here in Oregon, not sure what to expect. Thanks David!

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  12. So easy and I bet it's super delicious too! I love the open-ended idea - so adaptable and loaded with flavor.

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    1. Thanks Tricia! trying to use up as many veggies as possible....,

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  13. Replies
    1. Thanks Balvinder, appreciate you stopping by.

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  14. First off, you are too kind.

    I am intrigued by this recipe by three ingredients: couscous, cheese and lemon. I'm ready to move forward to try, but am not a big fan of egg plant. What substitutions, if any do you suggest????

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    1. What about mushrooms, perhaps portabello? you know you should start a food blog you are an amazing cook and gardener, think about it!!!

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  15. At this time of year, any recipe that works with whatever veggies are lying around is perfect!

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    1. Thanks Linda, appreciate you stopping by.

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  16. We love ideas for easy dinners like this one, especially on busy nights. I bet it's delicious! Can't wait to try it!

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  17. I've not tried pearl couscous before, but it just went on my shopping list!

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