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Quick Veggie Pearl Couscous Salad with Basil Romesco Sauce

Author: Maika
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 side dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 4 servings
Course: Vegetarian
Cuisine: Spanish, Arabian, European, Israelian, Jewish, Mediterranean, Middle Eastern, North African, Palestinian, South Western European
Keyword: 10 ingredients or less, 20 minute meal, Sides
Calories: 466kcal

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

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

Calories: 466kcal | Carbohydrates: 46g | Protein: 11g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 21mg | Potassium: 618mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2366IU | Vitamin C: 101mg | Calcium: 77mg | Iron: 3mg
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