Full of vibrant colors and layers of flavors, this simple recipe for Israeli couscous salad with roasted vegetables is warm and satisfying. Serve the warm Mediterranean couscous salad alongside your favorite protein or alone as a vegetarian main course.
If you are looking for a flavorful and colorful side dish, let me introduce you to this zesty and warm Israeli couscous salad with roasted vegetables. This Mediterranean couscous salad is full of bright colors and tender pearl couscous that soak up the flavorful balsamic vinaigrette beautifully.
Serve this Israeli couscous recipe on it's own as a vegetarian main course or alongside grilled Mediterranean salmon, salmon shawarma or shish tawook.
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🍅 Why You'll Love This Recipe
- Loads of colorful vegetables that go with a variety of other dishes!
- Versatile! Roast any combination of vegetables, such as cherry tomatoes or roasted cauliflower.
- Enjoy at any temperature! Serve the couscous salad hot right, warm or even as a cold.
🍚 What is Israeli Couscous?
Israeli couscous, also known as pearl couscous, is a type of small, round pasta that is made from semolina flour and is similar in texture to barley or farro.
Pearl couscous is a staple in Middle Eastern cuisine and is often used as a base for salads, stews, or served as a side dish, such as with charred salmon and fava beans. You can often find Israeli couscous in the bulk section of grocery stores or in the same aisle as pasta or rice.
🫑 Ingredients
- Israeli Couscous: Also called pearl couscous, Israeli couscous comes from the pasta family and is made from semolina flour. Pearl couscous are small and round and when cooked, plump up and become soft and slightly chewy.
- Vegetables: Use a variety of vegetables that cook at the same time. For this recipe, there are grape tomatoes, zucchini, bell peppers and red onion.
- Vegetable Stock: A flavorful vegetable stock gives the couscous another layer of flavor. You can also use water or chicken stock.
- Balsamic Vinaigrette: Whisk olive oil, balsamic vinegar, Dijon mustard and lemon juice together. The warm couscous will soak up the dressing nicely.
- Fresh Herbs: Garnish with aromatic fresh herbs such as fresh basil or fresh mint or both.
⏲️ How to Make Israeli Couscous Salad
- Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
- Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
- While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
- Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
- Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
- Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
- Garnish with fresh basil and serve warm or at room temperature.
📍 Recipe Tip
Take the time to toast the Israeli couscous on low-medium heat, while continuously stirring so all of the kernels are evenly toasted and lightly browned. Toasting the Israeli couscous gives it a nutty flavor.
🌶️ Variations
- Add other vegetables such as roasted cauliflower, cubed eggplant, asparagus or butternut squash.
- Add more protein with the addition of cooked chickpeas or white beans.
- Make it spicy and garnish with harissa or Aleppo pepper.
- Garnish the couscous salad with crumbled feta cheese or goat cheese.
Yes, you can overcook Israeli couscous. Pearl couscous only takes 20 minutes to cook. Once the liquid has soaked in and couscous is tender, it's ready.
Both couscous and Israeli couscous are made from semolina flour. The main difference is their shape and texture. Couscous is fine and fluffy and Israeli couscous is plump with a slightly chewy texture.
Serving Suggestions
- Chicken Shawarma Skewers
- Spatchcock Chicken with Lemon Herb Butter
- Herb and Citrus Roasted Salmon
- Cedar Plank Salmon
- Grilled Branzino with Lemon and Herbs
More Couscous Recipes
Israeli Couscous with Roasted Vegetables
LittleFerraroKitchen.com
Equipment
Ingredients
Israeli Couscous
- 1 tablespoon olive oil
- 1 cup Israeli couscous
- 1 ¾ cups vegetable stock or chicken stock or water
Roasted Vegetables
- 2 medium zucchini chopped into ½ inch cubes
- 1 pint cherry tomatoes large ones, cut in half
- 1 small red onion cut into ½ inch chunks
- 2 red or orange bell peppers cut into ½ inch chunks
- 3 garlic cloves finely chopped or grated
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
Balsamic Vinaigrette
- ½ cup olive oil
- 3 tablespoons balsamic vinegar aged or reduced balsamic, if available
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
- Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
- While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
- Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
- Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
- Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
- Garnish with fresh basil and serve warm.
Video
Notes
- Toast the Israeli couscous for a few minutes until lightly toasted. This gives a slightly nutty depth of flavor.
- Use any variety of vegetables you have or enjoy, just keep in mind that they should all roast at the same time.
- Pour the vinaigrette over the couscous while the couscous is still warm, so all of the flavors can soak in.
Joni Thorpe says
I didn’t have any zucchini. Instead I used asparagus. Having used asparagus, next time I would only use 1/2 of the dressing. I ended up making another cup of cous cous, which helped. I also added feta cheese. Toasted pine nuts & eggplant would be great in this as well. Nice flavors.
Samantha Ferraro says
Nice Joni, That is the perfect example of a recipe evolving. It sounds wonderful. Samantha.
Lydia says
Can this recipe be served at room temperature?
Samantha Ferraro says
Hello Lydia, Yes. We brought this wonderful salad to a party and it was wonderful at room temperature. 4 Hours is the top recommended time for health and safety for food. Thank you for writing. Samantha
Susan says
I LOVE Israeli couscous, in fact, it's the only type I use at home.
Liz @ The Lemon Bowl says
This looks incredible!! I love roasting veggies in the Winter. It warms up the house and makes every veggie taste amazing.
Samantha says
I totally agree!! My FAV way to eat them!
Aggie says
I have some whole wheat Israeli couscous in my pantry, I've had it out but haven't made at home yet. I love what you created!! Looks so delicious.
Samantha says
Thanks Aggie!
timethief says
Hooray! You just help me answer my hubby's, "What's for supper?" question. Thanks for the recipe.