Roasted Vegetable Israeli Couscous

There is nothing better than roasted vegetables. They are terrific in soups, lasagna, rice, pasta, or on their own. I recently picked up a box of Israeli couscous, so when I stumbled upon this recipe from Kitchen Grrrrls, I couldn’t resist making it. I adapted the recipe to suit our tastes and what I had on hand. I have to say, I LOVED THIS DISH! The Israeli couscous was light, flavorful, and had a great texture. The roasted veggies gave great flavor and texture to the couscous and topping it with salty feta was perfect. I paired this couscous with salmon and it was a healthy and delicious meal. I have a feeling I will be eating the leftover couscous for breakfast tomorrow.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes. Add the broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the roasted veggies and gently mix until well combined. Pour into a serving dish then sprinkle the top with feta cheese. Serve immediately. Enjoy.

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Roasted Vegetable Israeli Couscous

Yield: 6

Prep Time: 10 min.

Ingredients:

1 tbsp olive oil (divided)
1 zucchini, diced small
1 small sweet yellow onion, diced small
4 oz button mushrooms, diced small
1 baby red bell pepper, diced small
1 baby yellow bell pepper, diced small
5 cloves of garlic, DO NOT REMOVE THE SKINS
Sea salt and freshly cracked pepper, to taste
1 cup of small grape tomatoes
1 cup Israeli couscous
1 3/4 cups of chicken broth
Feta cheese

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes. Add the broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the roasted veggies and gently mix until well combined. Pour into a serving dish then sprinkle the top with feta cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe on Kitchen Grrrls

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26 Responses to “Roasted Vegetable Israeli Couscous”

  1. 1

    Kris — April 22, 2013 @ 9:59 pm

    Another good one for summer!!
    xo Kris

    [Reply]

  2. 2

    Roasted Vegetable Israeli Couscous | My Best Cookbook — April 23, 2013 @ 3:21 am

    [...] Print Save [...]

  3. 3

    Ridwan — April 23, 2013 @ 4:40 am

    I love these israel couscous,perfect combo with roasted vegetable and healthy too :)

    [Reply]

  4. 4

    Jenn — April 23, 2013 @ 5:25 am

    I’ve had Israel couscous only once… and I really liked it.. the problem is, I can’t get Chris to eat it due to the texture (or that’s why he says he won’t eat it). Can I trade you him for your kids? lol The dish looks lovely, Pam!!

    [Reply]

  5. 5

    Andrea@WellnessNotes — April 23, 2013 @ 5:33 am

    I love roasted veggies! This looks & sounds wonderful!

    [Reply]

  6. 6

    Pamela @ Brooklyn Farm Girl — April 23, 2013 @ 8:14 am

    This is great to bring to a potluck or to a friend’s dinner party – roasted vegetables always win!

    [Reply]

  7. 7

    redforever — April 23, 2013 @ 9:05 am

    Couscous is pasta. It is made from semolina which is basically tiny grains of durum wheat.

    [Reply]

  8. 8

    All that Glisters — April 23, 2013 @ 10:09 am

    This looks Very colourful, definitely gets me in the mood for summer! I’ve never heard of Israeli cous cous, is it just like ordinary cous cous?

    [Reply]

  9. 9

    Marjie — April 23, 2013 @ 11:49 am

    It’s pretty, but I’d have a hard time not eating the veggies before they got themselves mixed in with the couscous. It sounds like a wonderful side for salmon.

    [Reply]

  10. 10

    sonia — April 23, 2013 @ 1:45 pm

    Hi Pam,
    It is looking so good with all the lovely pictures and write up as well.
    Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

    [Reply]

  11. 11

    Kristin @ Dizzy Busy and Hungry! — April 23, 2013 @ 4:59 pm

    This looks wonderful! My husband would totally love it. So many good veggies. It looks so colorful and flavorful! Great photos!

    [Reply]

  12. 12

    vanillasugarblog — April 23, 2013 @ 5:00 pm

    I still haven’t made this kind of couscous.
    I’ve been stuck on the smaller couscous adding massive amounts of curry.

    [Reply]

  13. 13

    Joanne — April 23, 2013 @ 5:43 pm

    Roasted veggies are my go-to and I love that you paired them with Israeli couscous! Such a fun pasta shape!

    [Reply]

  14. 14

    Caitlin G-H — April 23, 2013 @ 6:00 pm

    Thanks for the recipe/link love. Glad you loved the recipe. It’s a keeper :)
    Caitlin of Kitchen Grrrls.

    [Reply]

  15. 15

    Rhonda (@diningalone) — April 23, 2013 @ 6:28 pm

    I love the photo of all of the chopped vegetables! I have been roasting asparagus like crazy over here.

    [Reply]

  16. 16

    Words Of Deliciousness — April 23, 2013 @ 7:55 pm

    I love roasted vegetables too. I have never had Israeli couscous before, but looking at the pictures of this dish I know that it would taste wonderful.

    [Reply]

  17. 17

    Angie@Angie's Recipes — April 23, 2013 @ 8:33 pm

    Roasted veggies taste so much better! I need to find some Israeli couscous to try too. Th

    [Reply]

  18. 18

    Angie@Angie's Recipes — April 23, 2013 @ 8:34 pm

    Roasted veggies taste so much better! I need to find some Israeli couscous to try too. The salad looks so tasty.

    [Reply]

  19. 19

    Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan | My Best Cookbook — April 23, 2013 @ 9:46 pm

    [...] love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous with a steamed egg and a bit of bacon, parmesan, and parsley sprinkled on top. I made it for lunch [...]

  20. 20

    catalaya — April 24, 2013 @ 8:11 am

    This is my favorite cook book!!http://0cbb70qpooxt1u9pjipj6s1n42.hop.clickbank.net/?tid=RECIPE1

    [Reply]

  21. 21

    Rachel — April 24, 2013 @ 4:52 pm

    I made this tonight for dinner, but didn’t have couscous so I substituted quinoa and it was delicious! I can’t wait to try it with couscous!

    [Reply]

  22. 22

    Marilyn — April 28, 2013 @ 7:40 pm

    I made this for dinner tonight. It was absolutely delicious! I love roasted vegetables and the feta really added something special. It was my first time making Israeli couscous and I really enjoyed it. I will definitely make this again. Thanks for sharing all of your great recipes!

    [Reply]

  23. 23

    Maple-Mustard Baked Salmon | My Best Cookbook — April 30, 2013 @ 11:57 pm

    [...] so this was  just an okay for him but the rest of us gobbled it up. I served this salmon with the Roasted Vegetable Israeli Couscous and a salad for a healthy and delicious [...]

  24. 24

    JOANNE JOHNSON — May 7, 2013 @ 1:04 pm

    I think your recipe will be the first TIME I HAVE EVER uses Israeli Couscous. I’M
    excited.

    [Reply]

  25. 25

    Patrick — March 4, 2014 @ 9:12 am

    Love this dish,I also added sweet Italian sausage to it!! yum yum !!!

    [Reply]

  26. 26

    Gail — June 1, 2014 @ 1:56 pm

    Having read this I thought it was rather informative.
    I appreciate you spending some time and energy to put this information together.

    I once again find myself personally spending a lot of time both
    reading and leaving comments. But so what, it was still worthwhile!

    [Reply]

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