Chewy pearled couscous tossed with roasted vegetables, pine nuts, and a spicy basil romesco sauce made from fire-roasted bell peppers, tomatoes, and Calabrian chili peppers, making it the perfect vegetable pearl couscous salad side dish.
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Quick Delicious Side Dish
This vibrant dish features chewy pearled couscous tossed with roasted vegetables, pine nuts, and a spicy basil romesco sauce made from fire-roasted bell peppers, tomatoes, and Calabrian chili peppers. It's the perfect side dish for any meal.
The Couscous Connection
The origin of pearl couscous traces back to Middle Eastern cuisine, where this type of pasta, made from semolina flour, connects various nations through its versatility and unique texture.
I love its chewy texture, which makes it a delightful component whether served warm or cold. Food has the power to bridge cultures, and this pearl couscous salad is a testament to that, combining global flavors in one bowl.
A Romesco Sauce Twist
Romesco sauce is a traditional Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic cloves, and sherry vinegar. My twist on this beloved sauce incorporates fresh basil and Calabrian chili peppers, adding a fresh and spicy kick. This sauce is incredibly versatile and can be used as a dip, spread, or dressing, bringing a rich, smoky flavor to any dish.
Looking for authentic Spanish recipes? Check out Spain on a Fork and Mama Ía.
Explore More Dinner Ideas
- Quick and Easy Zesty Fresh Basil Romesco Sauce
- Grilled Tofu with Vegetable Pearl Couscous Salad
- Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
- Chicken Meatballs & Israeli Couscous Vegetable Soup
- Easy Spicy Italian Chicken Sausage Soup with Farro
Ingredients with Steps
Cook the pearl couscous in water with salt, then drain and cool on a baking sheet with a splash of olive oil. Combine the smoked paprika, Calabrian peppers, turmeric, Italian herb seasoning, onion powder, garlic powder, salt, and black pepper for the seasoning blend.
Blend fire-roasted red bell peppers, almonds, sherry vinegar, fresh basil, crushed Calabrian chili peppers, and olive oil to make the spicy basil romesco sauce, adjusting consistency as needed. Toss fire-roasted red bell peppers, red onion, and Campari tomatoes with the seasoning blend, then sauté in a preheated cast iron skillet until tender and slightly charred.
Finally, mix the couscous, grilled vegetables, pine nuts, and half of the romesco sauce, adding more sauce to taste and garnishing with fresh herbs.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Pearl Couscous - A type of pasta made from semolina flour, known for its chewy texture.
- Romesco Sauce - A Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, and sherry vinegar.
- Calabrian Chili Peppers - Spicy peppers from the Calabria region of Italy, adding heat to dishes.
- Smoked Paprika - A spice made from dried and smoked red peppers, giving a smoky flavor.
See the recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Making a wet rub with the seasoning blend by adding oil helps the seasoning adhere to the pasta and vegetables for even seasoning distribution, boosting the flavor.
Get the Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set.
Easily blend the simple romesco sauce ingredients in a food processor for convenience.
Slowly adding the oil while blending allows for them to break down and incorporate air, which makes this sauce vividly red and creamy.
Cut the vegetables uniformly, not by size but by how long it will take them to cook since they will all be cooking at the same time.
Allow the vegetables to sit in the hot pan to allow it to sear before tossing.
Easily add all the ingredients in a mixing bowl and combine.
At this point, you can add nuts or fresh herbs. And use the extra sauce for your protein of choice.
What to Serve it With?
- Your Favorite Choice of Protein - Serve as a main dish topped with crispy grilled turmeric tofu or chicken thighs. Or as a side dish for beef kebabs or Greek sausage.
Substitutions
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Pearl Couscous - There's really no substitute for this pasta. However, use other short gluten-free pasta like the Le Asolane Certified Organic Gluten Free Ditalini Pasta, DeLallo Gluten Free Orzo Pasta, or Jovial Whole Grain Brown Rice Stelline Pasta. Or use regular couscous substitutes, like gluten-free, fonio, or quinoa.
Vegetarian
- Yay! This recipe is already vegetarian.
Convenience
- Italian Herb Seasoning - Replace with dried or fresh oregano, thyme, or parsley.
- Campari Tomatoes - Use canned fire-roasted tomatoes instead of fresh tomatoes; make sure they are drained before adding it to the salad.
- Almonds - Substitute with sunflower seeds or pumpkin seeds. Or replace it with walnuts.
- Sherry Vinegar - This sauce needs some acid for balance; replace it with red wine or apple cider vinegar. Or use lemon juice instead.
- Calabrian Chili Peppers - Use chopped hot red chili peppers or crushed red pepper flakes.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Your Favorite Vegetables - Use what you have! Add asparagus, artichoke hearts, brussel sprouts, grape tomatoes, wild mushrooms, fava beans, chickpeas, snap peas, sun-dried tomatoes, kalamata or black olive.
- Make it Cheesy - Add a good cheese that can crumble, like feta or goat cheese. Even shaved or grated parmesan cheese will work.
Equipment
- Pasta Pot - Used to boil the couscous. A pasta pot makes straining pasta easy without using another tool, like the All-Clad Specialty Stainless Steel Multi-Pot with Strainer. But you can also use a colander, like the OXO Good Grips Silicone Collapsible Colander.
- Sheet Pan (optional) - Used to lay out the cooked couscous to cool down to prevent overcooking. Need to buy a sheet pan? I suggest the Nordic Ware Natural Half Sheet Pans.
- Silicone Liner (optional) - This is for easy cleaning when using the sheet pan. In this recipe, I used the Amazon Basics Silicone Liner. Or use parchment paper.
- Food Processor or Blender - Used to emulsify the ingredients in the Romesco pasta sauce to create a smooth and creamy sauce. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to slowly add the oil for excellent emulsification.
- Cast Iron Skillet - Used to cook vegetables, cast iron skillet retains heat well without scorching the food, like the Lodge Cast Iron 12-inch Cast Iron Skillet. However, you can use any large skillet; make sure there is room to allow the vegetables to cook without getting soggy. I have also tried this recipe using my air fryer, which is another great option.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place it in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. The meal will last up to two days.
- Freezer - I do not recommend freezing the salad. However, you can free the sauce and pearl cous cous separately.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
- Prep Ahead - I always suggest cutting everything out, portioning, and setting up before cooking. This will ensure you focus on cooking the dish without running to grab or forgetting to add something.
- Grilled - For a deeper flavor, roast the whole vegetables on a grill pan until golden brown and slightly charred, then slice and dice.
- Quick-Step Using the Oven - Try roasting your seasoned tofu, chicken, fish, lamb, or vegetables on the same sheet pan. That way, when the protein and vegetables are done, you just have to make and serve the couscous. Plus, you get the benefit of any juices from the protein seeping into the vegetables.
- Roasting Vegetables Size Tip - Try to cut all your ingredients in uniform cooking sizes to allow all of the ingredients to cook evenly to prevent burning or undercooking.
- Learn about prepping sweet peppers.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Yes, Israeli couscous, or pearl couscous, is a pasta-like dish popular in Israel and worldwide.
Unlike traditional couscous, which consists of small pellets of semolina wheat, Israeli couscous is made from larger pearls of toasted flour shaped into balls.
It has a firmer texture than regular couscous and retains its shape when cooked, making it ideal for salads, side dishes, pilafs, soups, and more.
The history of Israeli couscous dates back to the 1950s when food shortages led an Israeli entrepreneur to develop this unique pasta alternative out of leftover ingredients.
Since then, it has become a favorite among Israelis and foodies everywhere, adding diversity and flavor to their culinary repertoire.
People would think it’s a bigger version of couscous, but nope! I was one of those people years ago.
Yes, this salad is perfect for meal prep and can be stored in the fridge for up to three days.
You can use red pepper flakes or another type of spicy pepper if Calabrian chili peppers are unavailable.
Yes, regular couscous can be used, but it will have a different texture. Pearl couscous has a chewier texture.
Store any leftover romesco sauce in an airtight container in the fridge for up to a week.
This dish can be served both warm and cold, making it versatile for any occasion.
Sides Recipes
Looking for other side recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
- Easy Whipped Garlic Herb Cottage Cheese Spread
- Why Massaged Kale Benefits Matters: Easy Kale Salad Recipe
Salad Recipes
Looking for other salad recipes like this? Try these:
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Sweet Chili Peanut Chicken Tender salad
- Best Air Fryer Honey Dijon Mustard Chicken Rice Bowl
- Healthy Poached Egg Avocado Rainbow Tuna Salad
📖 Recipe
Quick Veggie Pearl Couscous Salad with Basil Romesco Sauce
Ingredients
For the Couscous
- 1 cup pearl couscous
- 2 cups water
- salt for taste
For the Seasoning Blend
- ½ tablespoon crushed Calabrian chili peppers
- ½ tablespoon Italian herb seasoning
- 1 teaspoon turmeric powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the Spicy Basil Romesco Sauce
- 1 cup canned fire-roasted red bell peppers liquid reserved
- ¼ cup almonds
- 1 tablespoon sherry vinegar
- ¼ cup basil leaves
- 1 tablespoon crushed Calabrian chili peppers
- ¼ cup olive oil
- Salt to taste
For the Vegetables
- 1 cup baby zucchini sliced
- ½ cup canned fire-roasted red bell peppers sliced
- ½ cup red onion sliced
- 1 cup Campari tomatoes quartered
- 1 tablespoons olive oil
Garnish
- 1 cup micro greens optional
- ¼ cup pine nuts optional
Equipment
- Half Sheet Pan optional
- Silicone Liner optional
- Cast Iron Skillet optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare Couscous: Cook couscous in a pot with salt according to package instructions. Drain well. Add a splash of olive oil to loosen grains and cool quickly by laying out on a sheet pan, then set aside.
- Make the Seasoning Herb Blend: Combine smoked paprika, Calabrian peppers, turmeric, Italian herb seasoning, onion powder, garlic powder, salt, and pepper in a mixing bowl.
- Make the Spicy Basil Romesco Sauce: Blend fire-roasted red bell peppers, almonds, sherry vinegar, basil leaves, crushed Calabrian chili peppers, and olive oil until smooth. Adjust consistency with reserved liquid if needed and season with salt to taste.
- Prepare the Vegetables: Toss vegetables with the seasoning herb blend and olive oil.
- Saute the Vegetables: Preheat a cast iron skillet over medium-high heat with oil. Then cook the vegetables until tender and slightly charred, about 8-10 minutes.
- Combine and Serve: Mix cooked couscous, grilled vegetables, pine nuts, and half of the spicy basil romesco sauce. Add more sauce to your preference.
Video
Notes
- Make sure to season the pearled couscous water like you would pasta.
- Use the extra sauce for your protein of choice when serving this side dish.
Nutrition
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