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Spring and summer bring out the best vegetables and this, Pearl Couscous Salad with Roasted Vegetables, is the perfect way to enjoy vegetables that are in-season! This recipe is the kind of meal I love: simple to make, colorful and beautiful to look at, and impossible to stop eating after one bowl. This recipe serves six to eight generous-sized portions so it’s great for a side dish or a light and healthy dinner, and any leftovers make a great lunch-on-the-go the next day!

I’ve been obsessed with roasting vegetables for the last few months, and I’m not stopping anytime soon. I used red bell peppers, zucchini, carrots, and corn in this salad, but feel free to use your favorite vegetables. This salad comes together perfectly with great flavor. The small speckles of couscous absorb the flavors from the dressing and oils from the vegetables perfectly.


  • 1 1/2 cups pearl couscous

  • 6 tablespoons olive oil, separated

  • 1/2 teaspoon Chicken or Vegetable Bouillon

  • Salt

  • Black pepper

  • Aleppo pepper

  • Italian spices

  • 1 1/2 red bell pepper, diced

  • 1 zucchini, diced

  • 1 cup small colorful carrots, diced

  • 1 cup corn kernels

  • 1 (14 oz.) can garbanzo beans


  • 2 cloves of roasted garlic

  • 1 tablespoon country dijon mustard

  • 1/2 teaspoon honey

  • 1/4 cup lemon juice

  • 1/2 cup olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon Aleppo pepper

  • 1/2 teaspoon sumac


  1. Preheat oven to 400 degrees F.

  2. Place diced bell peppers, zucchini, carrots, and corn on a baking tray. Drizzle with 3 tablespoons of olive oil, salt, Aleppo pepper, black pepper, and Italian spices.

  3. Slice about a third off the top, pointed end of the garlic cloves. Remove any loose paper from whole heads of garlic as you can, don't break apart the cloves if possible.

  4. Place it on a large piece of aluminum foil and drizzle it with one tablespoon of olive oil.

  5. Bring the foil over the sides of the garlic and twist to seal it, not too tight. Place on tray with vegetables and into the oven. Bake for 35-40 minutes, until caramelized.

  6. In the meantime, place remaining 2 tablespoons of olive oil in a pot along with the pearl couscous. Toast for 5 minutes on medium heat.

  7. Add bouillon and toss.

  8. Add water, cover, and bring to a boil. Lower and cook for 8 minutes.

  9. When done, uncover and let cool.

  10. Once the couscous and vegetables have cooled, place in a salad bowl.

  11. Drain and add garbanzo beans to the bowl.

  12. Now it's time to make the dressing: add all dressing ingredients into a food processor or blender and pulse till completely emulsified.

  13. Pour dressing over salad and toss well.

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