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–+ servings

Baked Pearl Couscous with Asparagus and Peas

Baked pearl couscous with asparagus. and peas on a white plate.
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.
Plant-Based Paradise
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 6

Equipment

  • 9x13-inch casserole dish
  • cutting board
  • sharp knife
  • measuring cups and spoons
  • small pot
  • aluminum foil

Ingredients

  • 1 bunch asparagus (approximately 1 pound) cut into 1-inch pieces
  • 1 shallot finely diced
  • 1 tablespoon extra-virgin olive oil (optional; omit for oil-free)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1 teaspoon garlic powder
  • ½ teaspoon ground white pepper (or freshly ground black pepper) plus more to taste
  • ½ teaspoon kosher salt (optional) plus more to taste
  • 1½ cups + 2 tablespoons low-sodium vegetable broth plus additional broth as needed
  • ½ cup white wine
  • 1½ cups pearl couscous
  • 1½ cups peas fresh or frozen
  • 3 handfuls fresh spinach leaves
  • 1 tablespoon vegan butter (optional; omit for oil-free) plus more to taste
  • 1 teaspoon freshly squeezed lemon juice plus more to taste

Optional Garnishes

  • vegan Parmesan
  • fresh Italian parsley
  • fresh basil leaves
US Customary - Metric

Instructions

  • Preheat: Preheat the oven to 425°F.
  • Toss: 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).
  • Roast: Transfer to a 9x13-inch casserole dish and spread evenly. Roast for 10 to 15 minutes, or until the asparagus is fork-tender (but not limp).
  • Boil: Meanwhile, bring the vegetable broth and white wine to a gentle boil in a small pot.
  • Remove from oven: Remove the casserole dish from the oven.
  • Add: 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.
  • Finish: 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) and lemon juice. Taste and adjust lemon juice and/or seasoning as needed. Garnish with vegan Parmesan and/or fresh Italian parsley or basil leaves, if desired. Serve warm.

Notes

  • Store leftovers in the fridge for 4 to 5 days or in the freezer for up to 1 month.