published Mar 06, 2024 I’m a huge fan of couscous — recipes like Moroccan couscous cakes, lamb and pearl couscous, and ptitim, an Israeli couscous salad, often make their way across my table on a given week. Couscous is often considered a simple and wholesome alternative to rice and pasta, and it can be used in a variety of dishes. Paired with za’atar seasoning (one of my favorite spice blends) and tender cooked bell peppers and onions, this couscous recipe with vegetables has quickly become another one of my go-to recipes. It’s filling enough to be enjoyed as a light lunch, and versatile enough to be served as a side. In other words, you can’t go wrong with couscous with vegetables. Perhaps best of all, it all comes together in one pan and is ready to be enjoyed in under 1 hour. This one really ticks all the boxes.
Recommended Tools
Large Skillet or Dutch Oven – The key is to use a pan that’s large enough to fit the water needed to cook the couscous recipe with vegetables. So, if opting for a skillet, make sure it’s high-rimmed. You’ll also need a lid.
Storing and Reheating
Allow the zaatar couscous to cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 3-4 days. Larger in size, similar to pearls, it has a nutty flavor and a slightly chewy texture, lending it versatility comparable to Moroccan couscous, albeit smaller.
Pearl Couscous – Slightly chewy, yet still tender, pearl couscous is larger than other varieties. It’s also very easy to prepare — it can be boiled like pasta. Pomegranate Seeds – To add flavor, color, and texture to your zaatar couscous. The tartness provides an interesting contrast to the other, savory ingredients. Flat Leaf Parsley – You’ll need quite a bit for this recipe (¼ cup), so I don’t recommend skipping it. It adds a touch of fresh, herby flavor to the mix, plus a pop of color! Green and Yellow Bell Pepper – Multi-colored bell peppers pair wonderfully with the other components of this couscous with vegetables. Cooking them brings out their natural sweetness, which adds much to the overall flavor of this dish. Yellow Onion – Sautéing the peppers with the onion gets this couscous recipe with vegetables going. I tend to favor yellow onions as they’re milder than red. They also caramelize beautifully. Olive Oil – Middle Eastern dishes like this recipe are almost always prepared with olive oil, making this ingredient a must. I wouldn’t substitute it with anything else. Za’atar – Herbaceous, a bit tangy, and very aromatic, za’atar seasoning is the star of this couscous with vegetables! I always make it myself, though you can also opt for store-bought versions if you’d like. Kosher Salt & Black Pepper – To taste.
To reheat, place single servings in a microwave-safe dish and heat in the microwave in 30-second increments until warmed through. You can reheat larger portions in a skillet on the stovetop over medium for 5-10 minutes. Add a splash of water to keep it from drying out and stir as it warms to prevent sticking. I’ve also been known to enjoy leftovers cold straight out of the fridge with some tahini yogurt sauce drizzled on top! Love this recipe? Share it with the world on Pinterest.
