Bold flavors come alive in this colorful and zesty take on a couscous dish! My goal was to create a couscous dish that felt fresh and light yet flavorful. One of the things I like best about this dish is the ability to make plenty of substitutions / modifications. For example, you can replace the zucchini and yellow peppers with peas, romanesco or butternut squash. For a crunch, consider toasted pine nuts and for some sweetness, consider adding raisins. The possibilities are endless!

Perfect for lunch; try it on a beautiful day outside on your patio. It pairs well with our Zen Juice.


Prep time:

Servings: 4


  • 1 box organic pearled couscous
  • 1/2 zucchini quartered
  • 1/2 yellow pepper chopped thinly
  • 10 cherry tomatoes in halves
  • 1 shallot
  • 2 garlic cloves
  • 1 tsp olive oil
  • 2 tsp lemon
  • 2 tbsp basil
  • 3 tbsp cilantro
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • Salt & pepper to taste


  1. Prepare the pearled couscous according to the box instructions.
  2. Chop all the vegetables and herbs and keep it on the side.
  3. Heat the olive oil in a pan and add the shallot and garlic to it.
  4. Sauté them for a minute until shallots are soft.
  5. Add zucchini, yellow peppers, cherry tomatoes and cook for a minute. Remove from heat, so the vegetables are still crunchy.
  6. Finally, toss the couscous into the pan. Add the lemon, cumin, paprika, salt and pepper.
  7. Garnish it with fresh basil and cilantro.

Dish can be served at room temperature or hot.