Looking for an easy and healthy vegan dinner that’s full of flavor? You’ll love this oil-free Italian-inspired couscous risotto. Unlike traditional risotto, there’s no need to stand over the stove stirring a pot. Just pop everything in the oven, set a timer, and you’re good to go!
Why you’ll love this recipe
- Crowd-pleasing: Couscous risotto is a simple, rustic meal with classic Italian flavors and seasoning. Pearl couscous is actually a type of pasta, so the pasta-lovers in your family won’t feel deprived, but it’s different enough to be a unique alternative to spaghetti or traditional pasta.
- A complete meal: What could be easier than a one-dish meal? Couscous risotto is well balanced, with protein from the cannellini beans and a plant-based base of tomatoes and mushrooms. It’s filling and satisfying on its own, without the need for additional side dishes to balance it out.
- Minimal prep and cleanup: The prep for couscous risotto is super simple. Just chop a few ingredients, add the seasonings, and let the oven do the rest. Cleanup is a breeze and can be easily completed while the casserole bakes.
Ingredients
- Grape tomatoes: Grape tomatoes are naturally sweet and juicy. Roasting them brings out their flavor even more. Tomatoes are packed with vitamins and minerals, and contain the antioxidant lycopene, which promotes heart health.
- Mushrooms: Mushrooms have an intense umami flavor, which roasting amplifies. Mushrooms are a fantastic source of antioxidants, B vitamins, and potassium, and help support immune health.
- Shallot: Onion’s sweeter, more subtle relative. Shallots add depth of flavor minus the sometimes overpowering “bite” of cooked onion.
- Garlic: Adds savory flavor and complexity. Garlic is a well-known superfood, associated with immune-boosting properties and supporting healthy blood pressure and cholesterol levels.
- Balsamic vinegar: Balsamic vinegar has a sweeter flavor profile than most vinegars, enhancing the flavor of the tomatoes and mushrooms. Balsamic vinegar works very well as an alternative to oil for roasting.
- Italian seasoning: Italian seasoning is a blend of spices that imparts a lot of flavor without the hassle of measuring a bunch of individual ingredients. If you don’t have Italian seasoning on hand, create your own by mixing basil, oregano, and/or thyme.
- Freshly cracked black pepper: For a kick of flavor. Adjust the amount according to your preferences.
- Red pepper flakes (optional): For optional spice.
- Kosher salt (optional): A touch of kosher salt helps bring out the flavor and round out the dish. If you are omitting or reducing sodium for health reasons, feel free to omit.
- Low-sodium vegetable broth: Adds moisture and subtle flavor for cooking the couscous. You may need a splash more than the recipe calls for if your couscous does not have a soft enough texture when you remove it from the oven.
- Pearl couscous: Pearl couscous is very similar to Israeli couscous and can be used interchangeably in this recipe. Pearl couscous is larger and chewier than regular couscous, and has a more pasta-like consistency.
- Canned cannellini beans: Cannellini beans are high in protein and fiber. They have a creamy texture and mild flavor, which enable them to blend well into many dishes.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 425°F. In a large bowl, toss the tomatoes, mushrooms, shallot, and garlic with the balsamic vinegar, Italian seasoning, a few cracks of black pepper, red pepper flakes (optional), and kosher salt (optional).
Step 2: Transfer the mixture to a 9×13-inch casserole dish, spreading it out evenly. Roast for 20 minutes, or until the tomatoes are blistered and the mushrooms have darkened and shriveled. Don’t worry if there’s still a little liquid left at the bottom of the dish after 20 minutes—it will help infuse the couscous with flavor.
Step 3: Toward the end of the 20 minutes, boil the vegetable broth in a small pot on the stove.
Step 4: At the end of the 20 minutes, remove the casserole dish from the oven.
Step 5: Carefully add the vegetable broth, couscous, and cannellini beans to the casserole dish. Stir, ensuring the couscous is submerged in the broth. Then, cover the casserole dish with aluminum foil and return it to the oven for 20 to 25 minutes, or until the couscous is soft and has absorbed the broth.
Step 6: Remove the casserole dish from the oven and stir well. Garnish with fresh basil, Italian parsley leaves, vegan Parmesan, Kalamata olives, additional freshly cracked black pepper, and/or a pinch of flaky sea salt.
Equipment
- 9×13-inch casserole dish
- Cutting board
- Tomato knife
- Chef’s knife or paring knife
- Measuring cups
- Measuring spoons
- Small pot
- Colander (to drain the beans)
- Spoon
- Aluminum foil
Storage
Store leftover couscous risotto in the fridge for up to 5 days or in the freezer for up to 1 month (allow it to cool completely before freezing).
FAQ
Pearl couscous is very similar to Israeli couscous (in fact, many people use the terms interchangeably and stores often carry one type or the other). In contrast to regular couscous, which is quite small and grainy, pearl/Israeli couscous is larger and softer, with a pleasantly chewy texture. Its flavor and texture are similar to pasta because it is made from semolina wheat, which is also used for making pasta.
No, pearl couscous is not gluten-free. It is made from semolina wheat, which contains gluten. To make this recipe gluten-free, you could try substituting an equal amount of gluten-free pasta. I have not tried this yet, however, to confirm that the cook time and results would be similar.
Yes! This version of couscous risotto is a healthy, balanced meal. It contains protein from the cannellini beans and a variety of vitamins, minerals, and antioxidants from the plant-based ingredients. Additionally, it is dairy-free and oil-free, eliminating unnecessary fat and cholesterol.
Related
Looking for other dinner ideas? Try these:
Couscous Risotto
Equipment
- 9×13-inch casserole dish
- cutting board
- tomato knife
- chef's knife or paring knife
- measuring cups
- measuring spoons
- colander (to drain the beans)
- small pot
- spoon
- aluminum foil
Ingredients
- 1 pint grape tomatoes halved
- 8 ounces mushrooms sliced
- 1 shallot diced
- 5 cloves garlic finely diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- freshly cracked black pepper to taste
- ¼ teaspoon red pepper flakes (optional; for more spice)
- ¼ teaspoon kosher salt (optional)
- 2 cups low-sodium vegetable broth
- 1½ cups pearl couscous (also called Israeli couscous)
- 1 15-ounce can cannellini beans drained and rinsed
Optional garnishes
- fresh basil leaves torn
- fresh Italian parsley leaves torn
- vegan Parmesan
- Kalamata olives diced
- freshly cracked black pepper
- flaky sea salt
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the tomatoes, mushrooms, shallot, and garlic with the balsamic vinegar, Italian seasoning, a few cracks of black pepper, red pepper flakes (optional), and kosher salt (optional).
- Transfer the mixture to a 9×13-inch casserole dish, spreading it out evenly. Roast for 20 minutes, or until the tomatoes are blistered and the mushrooms have darkened and shriveled. It’s okay if there is still a little liquid at the bottom of the casserole dish at the end of 20 minutes—it will help infuse the couscous with flavor.
- Toward the end of the 20 minutes, boil the broth in a small pot on the stove.
- At the end of the 20 minutes, remove the casserole dish from the oven. Carefully add the vegetable broth, couscous, and cannellini beans to the casserole dish. Stir to combine, ensuring the couscous is submerged in the broth.
- Cover the casserole dish with aluminum foil and return it to the oven for 20 to 25 minutes, or until the couscous is soft and has absorbed the broth.
- Remove the casserole dish from the oven and stir well. Garnish with fresh basil, Italian parsley leaves, vegan Parmesan, Kalamata olives, additional freshly cracked black pepper, and/or a pinch of flaky sea salt.
Notes
- Store leftover couscous risotto in the fridge for up to 5 days. Couscous risotto may also be frozen in a sealed container for up to 1 month (allow it to cool completely before freezing).
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