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–+ servings
Mediterranean Pearl Couscous Veggie Skillet

Easy Mediterranean Pearl Couscous Veggie Skillet with Bold Flavors

A vibrant Mediterranean Pearl Couscous Veggie Skillet packed with fresh veggies and bold flavors, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pearl Couscous Base
  • 1 cup pearl couscous Choose toasted pearl couscous for a nutty flavor and perfect texture.
  • 2 cups vegetable broth Use broth instead of water for extra savory depth.
  • 1 tbsp olive oil Opt for extra virgin olive oil for authentic Mediterranean richness.
For the Veggies
  • 1 cup cherry tomatoes Burst of sweetness that brightens the skillet.
  • 1 medium zucchini Mild and tender, soaks up bold flavors beautifully.
  • 1 medium red bell pepper Offers vibrant color and subtle sweetness.
  • 1/2 medium red onion Adds gentle sharpness and lovely caramelized notes.
For Aromatics and Herbs
  • 2 cloves garlic Sautéed until fragrant, garlic is the soul of the flavor.
  • 1 tbsp fresh parsley Sprinkle at the end for a fresh kick.
  • 1 tsp dried oregano Classic Mediterranean herb that infuses warmth.
  • 1 tsp lemon zest Brightens up the dish with a zesty, citrusy pop.
Optional Add-ins
  • 1/2 cup crumbled feta cheese Adds creamy tang and rich saltiness.
  • 1/4 cup toasted pine nuts For crunch and a buttery finish.

Equipment

  • large skillet
  • medium skillet

Method
 

Cooking Instructions
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup pearl couscous and toast until golden brown, about 3 minutes.
  2. Pour in 2 cups vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes until tender.
  3. In another skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1/2 sliced red onion; cook until fragrant, about 2 minutes.
  4. Stir in 1 diced zucchini and 1 diced red bell pepper. Cook until crisp-tender, around 5 minutes, stirring occasionally.
  5. Toss in 1 cup halved cherry tomatoes and 1 tsp dried oregano; cook for 2 minutes until tomatoes soften and release juices.
  6. In the veggie skillet, fold in the cooked pearl couscous, stirring gently to combine. Cook an additional 1-2 minutes until heated through.
  7. Remove from heat, then sprinkle with fresh parsley, lemon zest, and optional crumbled feta. Serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 500mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions in freezer bags.

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