Creamy Burrata Couscous with Roasted Lemon Veggies
This dish is a celebration of Mediterranean flavors — creamy burrata melting over fluffy couscous with a mix of roasted lemony vegetables like zucchini, cherry tomatoes, and bell peppers. It’s light yet indulgent, making it perfect for lunch, dinner, or even as a show-stopping side for guests.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 3–4
Ingredients
For the Couscous
1 cup pearl couscous
1 ¾ cups vegetable broth or water
1 tbsp olive oil
Salt to taste
½ tsp lemon zest
1 tbsp lemon juice
For the Roasted Lemon Veggies
1 zucchini, sliced into half-moons
1 yellow bell pepper, cut into strips
1 cup cherry tomatoes, halved
½ red onion, sliced
1 small lemon, thinly sliced
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
For Serving
1 large ball burrata cheese (about 4 oz / 120 g)
2 tbsp fresh basil leaves, torn
1 tbsp fresh parsley, chopped
Drizzle of extra virgin olive oil
Optional: pinch of chili flakes or toasted pine nuts
Instructions
Preheat the Oven:
Heat oven to 425°F (220°C) and line a baking tray with parchment paper.
Roast the Veggies:
Toss zucchini, bell pepper, cherry tomatoes, red onion, and lemon slices with olive oil, oregano, salt, and pepper.
Spread in a single layer and roast for 20–25 minutes, until veggies are caramelized and slightly golden.
Cook the Couscous:
In a saucepan, heat 1 tbsp olive oil over medium heat.
Add couscous and toast for 1–2 minutes until lightly golden.
Pour in vegetable broth and a pinch of salt.
Bring to a boil, then cover and simmer for 8–10 minutes, until tender.
Fluff with a fork, then stir in lemon juice and zest.
Assemble the Dish:
Spoon couscous into bowls or a serving platter.
Top with roasted lemon veggies.
Place burrata in the center (tear it open slightly so it oozes).
Drizzle with olive oil and sprinkle with basil, parsley, and optional chili flakes or nuts.
Serve:
Serve warm or at room temperature — the burrata should melt gently over the warm couscous and veggies.
Notes & Tips
Make it lighter: Use mozzarella pearls or ricotta instead of burrata.
Add protein: Top with grilled chicken, shrimp, or chickpeas.
Flavor upgrade: Drizzle with balsamic glaze or honey for a sweet tangy twist.
Storage: Best enjoyed fresh, but can be refrigerated (without burrata) for up to 2 days.
Frequently Asked Questions
Q1: Can I use regular couscous instead of pearl couscous?
Yes, but reduce cooking time to 5 minutes and fluff with a fork after steaming.
Q2: Can I make it vegan?
Absolutely — replace burrata with vegan mozzarella or cashew cheese.
Q3: Should I eat it warm or cold?
It’s delicious both ways — warm for creamy comfort, or cold for a refreshing salad.
Nutritional Information
Calories: ~370 kcal
Protein: 13 g
Carbohydrates: 45 g
Fat: 16 g
Fiber: 5 g
Sugar: 7 g