Grilled Vegetable and Burrata Couscous Bowl
A vibrant, modern grain bowl that pairs fluffy couscous with a medley of roasted vegetables, creamy burrata cheese, and a bright soy-honey vinaigrette. The dish balances earthy roasted roots (carrots, beets, turnips, Jerusalem artichokes) with fresh raw elements (cucumber, tomato, pomegranate seeds) and the luxurious creaminess of burrata. Tangy lemon juice, umami-rich soy sauce, and warming mint create a complex dressing that ties everything together. This is ideal for home cooks seeking a vegetarian-friendly, restaurant-quality meal that feels both nourishing and elegant. Serve it as a standalone lunch, light dinner, or impressive side dish at spring and summer gatherings. What sets this version apart is the integration of roasted garlic mashed into the dressing, the unexpected earthiness of Jerusalem artichokes, and the textural contrast between soft couscous, tender vegetables, and creamy burrata topped with jewel-like pomegranate seeds.
Ingredients
- couscousquinoa1:1 weightgluten-freevegetariangluten-free
nuttier taste, fluffier texture
- 1 cucumber, diced
- 1 large tomato, diced
- baby carrot, peeled, cut into pieces
- Jerusalem artichoke, peeled, cut into pieces
- beetroot, peeled, cut into pieces
- turnip, peeled, cut into pieces
- 1 red onion, cut into pieces
- ½ head garlic
- 1 tablespoon olive oil, for baking
- olive oil, for dressing
- lemon juice, pressed
- Kikkoman Naturally Brewed Soy Sauce
- pepper(optional)
- honey(optional)
- mint, chopped
- 1 burrata cheese
- pomegranate, seeds only
- parsley, chopped
Instructions
- 1
Pour couscous into a large bowl and cover with boiling water about ⅓" above the surface. Cover and let sit 5 minutes.
- 2
Dice the cucumber and tomato, add to couscous, and mix well.
- 3
Preheat oven to 375°F.
- 4
Wash, peel, and cut vegetables into smaller pieces.
- 5
Place vegetables and half a head of garlic on a baking sheet, drizzle with olive oil, and bake until tender and golden brown, about 30 minutes.
- 6
In a large bowl, whisk together olive oil, lemon juice, soy sauce, pepper, honey, and chopped mint.
- 7
Mash the roasted garlic with a fork and add to the dressing along with the roasted vegetables. Let marinate 10 minutes.
- 8
Place burrata on a plate and top with couscous and roasted marinated vegetables.
- 9
Drizzle with remaining marinade and garnish with pomegranate seeds and parsley leaves.
Tips
Mash the roasted garlic thoroughly into the dressing to distribute its sweet, caramelized flavor evenly throughout the marinade. This prevents one bite from being overly garlicky while others lack depth.
Cut all vegetables to similar sizes so they roast evenly in 30 minutes. Uneven pieces will have some burnt edges while others remain firm.
Assemble the bowl just before serving to keep the burrata from warming and losing its creamy center, and the couscous from absorbing too much dressing and becoming mushy.
Good to Know
Couscous and marinated vegetables keep refrigerated in an airtight container for up to 2 days. Add burrata and pomegranate seeds fresh at serving time.
Roast vegetables and prepare dressing up to 1 day ahead. Cook couscous and assemble the bowl within 2 hours of serving.
Serve at room temperature or chilled on individual plates as a vegetarian main course or light dinner.
Common Mistakes
Overcrowd the baking sheet to avoid steaming instead of roasting vegetables; use two sheets if needed.
Skip mashing the garlic into the dressing to avoid uneven flavor distribution and overpowering bites.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I make this dish vegan?
Yes. Replace burrata with a creamy vegan cheese alternative or simply omit it for a lighter version. Substitute honey with maple syrup or agave nectar in the dressing to make it fully plant-based.
What if I don't have Jerusalem artichokes?
Use parsnips, celery root, or additional beets as substitutes. All roast beautifully in 30 minutes. Maintain similar vegetable proportions and sizes for even cooking throughout the tray.
How far ahead can I prepare the components?
Roast vegetables and make the dressing up to 1 day ahead. Cook couscous within 2 hours of serving to maintain texture. Assemble the full bowl with burrata, pomegranate, and herbs no more than 15 minutes before eating.