Roasted Vegetable Israeli Couscous

There is nothing better than roasted vegetables. They are terrific in soups, lasagna, rice, pasta, orĀ 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