Sheet Pan Mediterranean Roast Vegetables With Pearl Couscous

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It’s the perfect time of year to have roast vegetables on the table. This easy sheet pan Mediterranean roast vegetables side with pearl couscous is a great addition to the weeknight dinner lineup. With its customizable nature, the zucchini, eggplant, bell pepper, and onions roast to perfection and pair wonderfully with the round pasta pearl couscous for a cooling side dish that goes great with a spicier entree. Enjoy these sheet pan roasted vegetables in under one hour for your family dinner. 

Mediterranean flavors are one of my personal favorites to explore in the kitchen. They are often simple to prepare, like this sheet pan roast vegetable dish. With great fresh flavors of local produce and featuring healthful olive oil, you can’t go wrong. This Mediterranean roast vegetables dish was made to accompany my spicy harissa turkey meatballs. Its cooling effect is appreciable when paired with a spicy meat entree. 

The Mediterranean roast vegetables keep well in the fridge, making this a great meal prep guide. What could be easier than preparing a sheet pan of vegetables to enjoy on top of your favorite salads or packed as a side in your work lunch to reheat later? 

If you love great Mediterranean flavor as much as I do, be sure to try my Mediterranean chicken pasta dish. It’s super easy. 

the couscous side dish with turkey meatballs on beige plate

Why You Will Love This Roast Vegetable Recipe

It’s Simple. With just a few ingredients and simple steps, you can make a flavorful side dish with little effort. 

Meal Stretcher. If you feed a family like me, you can stretch the vegetables out by adding more couscous. This is a great to save on the budget while feeding more people. 

Vibrant Flavor. Fresh seasonal produce makes this Mediterranean roast vegetables side dish a flavor packed dish.

Let’s Get Started Making This Roasted Vegetable Couscous

When gathering vegetables for this recipe, it is imperative that only fresh vegetables are used. Older vegetables can be too soft and will not hold up to roasting well. 

The first thing you will need to do is sweat the eggplant. What? If this is your first time working with eggplant, you will want to do this step to keep it from being bitter and to make it extra creamy when roasted. So wash the exterior of the eggplant. You only have to peel the eggplant if you prefer to do so or if the eggplant is larger. Larger eggplant skin can become tough and not be as pleasant to eat roasted. 

cut up eggplant in colander sweating with salt

Cut off both ends of the eggplant and slice it down the center. Inside, you will seed tiny seeds. Taking a spoon, try to scoop out as many seeds and the soft flesh surrounding them as possible and discard them. Next, slice the eggplant lengthwise into 1/4 thick pieces. Then, cut those slices into cubes. Put the cubes of eggplant in a colander and salt heavily. Let the eggplant stand in the colander for half an hour to sweat out the moisture. The eggplant’s flesh also becomes firmer, so it holds up better when roasted. 

chopped red onion, red bell pepper and green zucchini in large bowl

While the eggplant is resting, you can prepare the rest of the vegetables. Wash the exteriors of the red bell pepper and zucchini. Then, cut both into cubes. Be sure to deseed the bell pepper and remove the white rib veins. Next, peel and cut one large red onion into chunks. Put all the veggies into a large bowl while you return to the eggplant. 

It’s also an excellent time to get that oven up to speed. Set it to 400F and get out a large baking sheet. You won’t need to line it as the vegetables will be oiled. 

dried eggplant being added to other vegetables in bowl

Rinse the eggplant thoroughly under water to remove the salt. Then, pat dry the eggplant with a clean paper towel before adding it to the bowl with the rest of the chopped vegetables. Add four tablespoons of olive oil, one teaspoon of paprika, and half a teaspoon of black pepper. Give the vegetables a good stir to coat them with the spice and olive oil. 

Dump the spiced vegetables onto the baking sheets and spread them out so that they make a single layer on the tray. Slide into the hot, preheated oven and cook for 20-25 minutes. 

Now set the clock because the cooking time of your pearl couscous is just 8-10 minutes. You want to time it right so that it finishing up when the vegetables are ready. Follow the package instructions for the couscous when preparing for this easy dish. 

Once the vegetables have finished roasting, it’s simple to scoop them off the tray and mix them into the cooked couscous for serving. This is the perfect side dish to serve the next time you have a spicy entree or grilled meat for dinner. If you are short on time, you can even make them ahead and reheat them the next day. 

Ingredients:

Pearl Couscous: These round pasta pearls are not to be confused with regular couscous, which is considerably smaller in size.

Red Bell Pepper: I love roasted red bell peppers for their natural sweetness. They also hold up well to roasting so that they don’t become overly mushy.

Red Onion: This is a sweeter onion with a milder pungency as compared to regular cooking onions making it a more palatable addition to this dish.

Zucchini: This green summer squash is a natural choice for roasting in Mediterranean cooking. Its mild flavor is creamy and delicious when roasted.

Eggplant: This creamy addition to the recipe has a distinct earthiness that takes on a lot of flavor from the olive oil and spices.

Paprika: The red color of paprika adds to the dish’s visual appeal while imparting a mild warmth to the zucchini and eggplant.

Black Pepper: Gives the roasted vegetables another level of flavor and a little spicy kick.

Olive Oil: In addition to keeping things from sticking to the baking tray, olive oil adds a subtle fruity flavor to the vegetables while caramelizing them as they roast.

close up of couscous and veg on side of beige plate

Substitutions And Add-Ins For This Flavorful Dish

Pearl Couscous: This small round pasta shape can be subbed for traditional couscous if you prefer, but the overall texture of the dish will change. You can also use another small pasta like orzo for the roasted vegetables. Or omit the couscous and enjoy a simple roasted vegetable side dish.

Red Bell Pepper: It’s easy enough to swap this out for other sweet bell peppers, like yellow or orange. Steer clear of roasting green pepper, as it can become bitter. Shepherds red peppers would also work.

Red Onion: This onion can easily be substituted for white or yellow. However, the flavor of the yellow onion is more pungent, so you may wish to use a smaller onion to keep the dish balanced.

Zucchini: Also known as courgette, it can be replaced with the yellow squash variety, crookneck summer squash, or pattypan.

Eggplant: Any eggplant variety will work in the recipe. If you aren’t a fan, you can omit it for more summer squash.

Paprika: -Remains-

Black Pepper: Can be subbed for white pepper or add more of a spicy kick with red pepper flakes.

Olive Oil: If olive oil isn’t possible, you can use another neutral oil. Other oils, though, have their own unique flavor, so be sure to use them while keeping that in mind.

You can also add more of your favorite veggies to this dish. Customize the Mediterranean roast vegetables to be a simple recipe for your own family with the addition of fresh herbs like chopped parsley or chervil. Add a little crumbled feta cheese to give it a saltiness. Delicious recipes like this always offer room to tweak and play around. That’s the beautiful thing about cooking. 

another angle of the couscous and roasted vegetables

Expert Tips, Serving And Storing Suggestions For This Great Recipe

Tip #1: Always Use Fresh Vegetables: When gathering your veggies for this recipe, ensure they’re fresh. Older vegetables tend to be too soft and won’t hold up to roasting, leading to a mushy, less appetizing dish.

Tip #2: Sweating the Eggplant is Key: Don’t skip the sweating process! Salting the chopped eggplant draws out excess moisture and makes the flesh firmer. This helps it roast better, giving you a creamy texture without bitterness.

Tip #3: Timing is Everything: Time your pearl couscous to cook alongside the veggies. With an 8-10 minute cook time, you want to start it just as your veggies are finishing up roasting so everything is ready simultaneously.

For a hearty and satisfying vegetarian meal, serve the roasted vegetables with perfectly cooked pearl couscous made from semolina flour. You can also add it as a cooling side dish to a spicy cooked meat entree. The couscous adds a tender, slightly chewy texture that pairs beautifully with the caramelized vegetables, making this delicious side dish flavorful and filling.

These Mediterranean roasted vegetables can be made beforehand, making them perfect for meal prep. Store any leftovers in an airtight container in the fridge for up to three days, and reheat them before serving for a quick and easy addition to your meals.

If you tried this easy sheet-pan side dish for your family, please rate it and leave a comment. Your feedback helps me continue to create content that inspires you in the kitchen and to improve. Thank you.

featured image of the couscous with roasted vegetables

Sheet Pan Mediterranean Roast Vegetables With Pearl Couscous

Amber Bondar
This sheet pan Mediterranean roast vegetable side dish with pearl couscous is simple. The eggplant, zucchini, onion and peppers roast in under half and hour for a delicious side. Mixed with the large pearl couscous its a hearty side dish that is packed full of flavor. Great to make ahead and reheat this tasty side dish goes great with spicy or grilled meat entrees.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American, Canadian, Mediterranean
Servings 6
Calories 437 kcal

Equipment

  • Baking Tray
  • Large Bowl
  • Colander
  • Tablespoon
  • Teaspoon
  • knife
  • Cutting board

Ingredients
  

  • 1 Lrg Zucchini Cubed
  • 1 Lrg Bell Pepper Deseeded, Cubed
  • 1 Lrg Red Onion Cut Into Chunks
  • 1 Med Eggplant Deseeded, Sweated, Cut Into Cubes
  • 4 Tbsp Olive Oil
  • 1 Teaspoon Paprika
  • ½ Tsp Black Pepper
  • Salt For Sweating Eggplant
  • 4 Cups Pearl Couscous Cooked And Drained

Instructions
 

Sweat The Eggplant

  • Start by deseeding and sweating the eggplant. Cut the ends off and then slice down the center.
    1 Med Eggplant, Salt
  • Using a spoon scoop out the seeds and soft flesh encasing the seeds. Discard.
  • Cut both halves of the eggplant into cubes.
  • Add cubes of eggplant to colander and salt well.
  • Set the eggplant aside for half an hour.

Ready The Vegetables

  • Preheat Oven to 400℉
  • Cube the zucchini and add to large bowl.
    1 Lrg Zucchini
  • Remove seeds and rib veins from bell pepper and cut into chunks. Add to zucchini.
    1 Lrg Bell Pepper
  • Cut the onion into chunks and add to bowl.
    1 Lrg Red Onion
  • Rinse the eggplant off well removing salt. Pat dry and add to other veggies.
    1 Med Eggplant
  • Measure the olive oil, paprika and pepper and add to the vegetables stirring well to coat.
    4 Tbsp Olive Oil, 1 Teaspoon Paprika, ½ Tsp Black Pepper
  • Spread the vegetables out in a single layer on baking tray and put in preheated oven.
  • Roast for 20-25 minutes.

Make the Couscous

  • When the roasted vegetables have 10 minutes remaining begin the pearl couscous according to the package directions.

Finishing & Serving

  • Put the cooked couscous into a serving dish and add the roasted vegetables. Give the whole dish a stir and serve while hot.

Nutrition

Calories: 437kcalCarbohydrates: 89gProtein: 15gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 289mgPotassium: 201mgFiber: 6gSugar: 0.1gVitamin A: 191IUVitamin C: 0.3mgCalcium: 31mgIron: 1mg
Keyword couscous, easy side dish, Mediterranean, Roasted Vegetables, Sheet pan
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