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close-up of one-pan Pearl Couscous & Smashed Tomato Veg in a white bowl

One-Pan Couscous & Smashed Tomato Veg

  • Author: Katie Allen


Dinner or lunch meal prep, this savory, vegetarian couscous and fresh vegetable recipe is crave-worthy. One-pan means simple cooking and clean-up. Toasted nuts and feta top it off.



  • 2 Tbsp pecans, chopped
  • 1 Tbsp olive oil
  • 1/2 onion, sliced
  • 8oz baby tomatoes
  • 1 cup asparagus, 1″ slices
  • 1 zucchini, sliced and halved
  • 1 tsp balsamic vinegar
  • 1.5 cups Israeli couscous (pearl couscous)
  • 1 tsp tomato paste
  • 2 cups vegetable broth
  • feta (optional topping)
  • salt & pepper, to taste


  1. Heat a non-stick pan over medium-high heat. Add nuts to the dry, hot pan. Toss until fragrant. Transfer nuts to a bowl when finished.
  2. Add oil to the same pan. Toss onion slices in the oil and stir regularly to prevent burning.
  3. When onions have softened, add zucchini and baby tomatoes.
  4. When the tomatoes are starting to split and zucchini is slightly soft, add asparagus tips.
  5. Using the back of a spoon or spatula, give the tomatoes a smash!
  6. Drizzle some balsamic vinegar over the tomatoes and stir for another minute or two. Transfer vegetables to a plate.
  7. Add couscous to the pan and stir as it toasts for a minute or two.
  8. Pour vegetable broth and tomato paste into the pan. Bring to boil and reduce heat to medium. Cover and simmer for 8-10 minutes.
  9. Couscous is done when it is soft and has absorbed all of the liquid.
  10. In a serving dish or lunch food storage containers, layer the couscous, sauteed veggies, and nuts. If desired, top with feta for a final pop of flavor and texture contrast.


Vegetarian: This recipe is vegetarian.

Vegan: Omit feta.

 This dish reheats beautifully and stores well in the refrigerator for several days, when in an air-tight container.