Baked Pearl Couscous with Asparagus and Peas

This baked pearl couscous with asparagus and peas is a light yet satisfying vegetarian spring dinner that’s perfect for weeknights or entertaining. Tender asparagus, sweet peas, and fresh spinach are tossed in an herb-infused white wine sauce and baked with pearl couscous (also called Israeli couscous) in one dish. Finished with a splash of lemon juice, this easy casserole-style recipe delivers all the cozy comfort of risotto, minus the constant stirring.

Why You’ll Love This Baked Pearl Couscous 💚

Perfect for spring: A fresh, vibrant way to enjoy seasonal vegetables like asparagus and peas.
Light but satisfying: A balanced vegetarian main dish that won’t feel heavy.
Easy, one-dish recipe: Minimal prep and cleanup, with no need to monitor a pot on the stove.
Elevated & flavorful: White wine, herbs, and lemon add brightness and depth.
Dairy-free with an oil-free option: Flexible to fit your preferences.

Ingredients You’ll Need 🛒

Ingredients for baked pearl couscous with asparagus and peas.

Asparagus: Adds tender texture and fresh, slightly sweet flavor.
Shallot: Contributes mild onion flavor that enhances the dish.
Extra-virgin olive oil (optional): For roasting the asparagus and shallot. Adds richness and depth; omit for oil-free.
Balsamic vinegar: Adds subtle sweetness and depth without added fat.
Dried basil & tarragon: An uplifting, herbaceous flavor combination.
Garlic powder: For mellow, savory depth.
Ground white pepper (or freshly ground black pepper): For warmth and balance. If using black pepper, start with less, as its flavor is more assertive.
Kosher salt (optional): Enhances the overall flavor. Omit for reduced sodium.
Low-sodium vegetable broth: Infuses the couscous with savory flavor. You can substitute water in a pinch, but you’ll likely need to add more seasoning to compensate.
White wine (optional): Adds complexity and a subtle fruity note. For an alcohol-free dish, substitute an additional ½ cup of low-sodium vegetable broth.
Pearl couscous: A small pasta with a pillowy, chewy texture. Also called Israeli couscous.
Peas: Sweet, tender, and a wonderful source of plant-based protein. Either fresh or frozen will work.
Fresh spinach leaves: For color and nutrients.
Freshly squeezed lemon juice: Brightens and balances the dish.
Vegan butter (optional): Adds richness and creaminess. Omit for oil-free.

See recipe card for quantities.

How to Make Baked Pearl Couscous with Asparagus and Peas 🫛

Asparagus, diced shallot, and seasoning tossed together in a glass bowl.

Step 1: Preheat the oven to 425°F. In a large bowl, toss the asparagus, shallot, olive oil (if using), balsamic vinegar, dried basil, dried tarragon, garlic powder, white pepper, and kosher salt (if using).

Seasoned asparagus and diced shallot in a glass casserole dish.

Step 2: Transfer to a 9×13-inch casserole dish and spread evenly. Roast for 10 to 15 minutes, or until the asparagus is fork-tender (but not limp).

White wine and vegetable broth in a stainless steel pot.

Step 3: Meanwhile, bring the vegetable broth and white wine to a gentle boil in a small pot.

Roasted asparagus in glass casserole dish.

Step 4: Remove the casserole dish from the oven.

Spinach and pearl couscous added to ingredients in glass casserole dish.

Step 5: Add the couscous, peas, and spinach. Carefully pour the hot broth mixture over the top. Gently press down with the back of a spoon so the spinach and couscous are submerged. Cover tightly with foil (carefully—the dish will still be hot!) and bake for 20 to 25 minutes, or until the liquid is absorbed and the couscous is tender.

Baked pearl couscous with asparagus and peas in a glass casserole dish.

Step 6: Remove from the oven and stir well. If any couscous remains uncooked (this may happen around the edges), add a splash of broth, stir, and return to the oven for 1 to 2 more minutes, until the liquid is absorbed. Stir in vegan butter (if using), lemon juice, and freshly ground black pepper. Taste and adjust lemon juice and seasoning as needed. Garnish with vegan Parmesan and/or fresh Italian parsley or basil leaves, if desired. Serve warm.

Baked pearl couscous with asparagus and peas on a white plate next to a striped cloth.

Variations & Substitutions 🔄

Oil-free: Omit the olive oil and vegan butter. If omitting olive oil, you do not need to add more balsamic vinegar to compensate—1 tablespoon is sufficient.
No wine: Substitute an additional ½ cup of low-sodium vegetable broth.
Add protein: Stir in cooked cannellini beans or chickpeas before serving.
Swap the veggies: Try zucchini, mushrooms, grape tomatoes, and/or bell peppers.
Gluten-free: Use gluten-free pearl couscous, quinoa, or brown rice. Because those grains have different cook times and liquid ratios, cook the grains separately from the roasted vegetables, then combine.

Equipment 🔪

9×13-inch casserole dish
Cutting board
Sharp knife
Measuring cups and spoons
Small pot
Aluminum foil

Serving Suggestions 🥖

This dish works beautifully as a vegetarian main course, but you can also pair it with:

Crusty bread or garlic toast
A simple green salad with lemon vinaigrette
A light soup

Storage ❄️

Fridge: Store in an airtight container for 4 to 5 days.
Freezer: Store for up to 1 month.

Pro Tip for the Best Pearl Couscous Risotto ✨

Make sure to add the spinach before pouring in the broth mixture. This helps the spinach wilt evenly and prevents dry edges.

FAQ ❓

What is pearl couscous?

Pearl couscous (also called Israeli couscous) is a small, round pasta made from semolina wheat. It absorbs flavor beautifully and has a fluffy, chewy texture.

Can I use regular couscous instead of pearl couscous?

No. Regular couscous is smaller, grainier in texture, and cooks differently, so it won’t work in this recipe.

Is this recipe gluten-free?

No. Pearl couscous contains wheat, so it is not gluten-free. For a gluten-free option, use certified gluten-free pearl couscous (which is typically starch-based), or substitute quinoa or brown rice. If using any of these options, cook separately from the vegetables and follow the directions on the package, as liquid amounts required and cook times may vary.

How is this baked couscous risotto different from traditional risotto?

Traditional risotto is made with Arborio rice and requires stirring over a stove to achieve its creamy texture. This baked version uses pearl couscous and cooks hands-off in the oven.

How do I trim the asparagus?

For tender, evenly-cooked asparagus, remove the thicker, woody bottoms of the stalks before adding them to the dish. Either slice them with a knife where the green color of the stalk starts to fade to white, or gently bend the asparagus stalk until the stem snaps naturally at that transition point. You can either compost the asparagus ends or save them to make vegetable stock.