• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mediterranean Recipes

    Israeli Couscous Salad with Roasted Vegetables

    Published: Mar 8, 2023 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    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.

    Israeli couscous with colorful roasted vegetables, including roasted zucchini, cherry tomatoes and bell peppers.

    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. Another wonderful hearty salad is my Winter Kale Salad with Radicchio and Roasted Beets.

    Serve this Israeli couscous recipe on it's own as a vegetarian main course or alongside salmon shawarma or shish tawook.

    Jump to:
    • 🍅 Why You'll Love This Recipe
    • 🍚 What is Israeli Couscous?
    • 🫑 Ingredients
    • ⏲️ How to Make Israeli Couscous Salad
    • 📍 Recipe Tip
    • 🌶️ Variations
    • 🍗 What to Serve With
    • More Couscous Recipes
    • Israeli Couscous with Roasted Vegetables

    🍅 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

    Ingredients for pearl couscous with roasted vegetables, including cherry tomatoes, zucchini and bell peppers.
    • 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

    1. Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
    2. 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.
    3. 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.
    4. 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.
    5. Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
    6. 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.
    7. Garnish with fresh basil and serve warm or at room temperature.
    Roasted vegetables on a baking sheet, including cherry tomatoes, cubed zucchini, red onion and bell peppers.

    📍 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.
    Can you overcook Israeli couscous?

    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.

    What is the difference between couscous and Israeli couscous?

    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.

    🍗 What to Serve With

    • 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

    • A simple recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to other Mediterranean dishes.
      Lemon Herb Couscous
    • Lemony Couscous Salad with Chickpeas and Asparagus
    • Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans
    • One Pot Garlic Chicken with Israeli Couscous
    Pearled couscous with colorful roasted vegetables.

    Israeli Couscous with Roasted Vegetables

    Samantha Ferraro

    LittleFerraroKitchen.com

    This warm Israeli couscous salad is full of colorful roasted vegetables and dressed in a tangy vinaigrette. Serve as a side dish or on it's own as a vegetarian main course.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dinner
    Cuisine Mediterranean
    Servings 4 servings
    Calories 611 kcal

    Equipment

    • Nesting Bowls
    • Microplane

    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. 

    Nutrition

    Calories: 611kcalCarbohydrates: 52gProtein: 9gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gSodium: 1039mgPotassium: 786mgFiber: 6gSugar: 12gVitamin A: 2860IUVitamin C: 124mgCalcium: 62mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Flavorful Weeknight Mediterranean Recipes

    • Mediterranean charcuterie board with tzatziki, hummus and more.
      Mediterranean Charcuterie Board
    • Over 50 recipe ideas for shish kabob side dishes.
      50+ Delicious Recipes for Shish Kabob Side Dishes
    • Healthy Greek salmon salad with fresh dill and mint.
      Greek Salmon Salad with Red Wine Vinaigrette
    • Zhoug sauce with fresh herbs, jalapeńo and cardamom.
      Zhoug Sauce (Spicy Cilantro Sauce)

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Susan says

      January 25, 2013 at 10:46 am

      5 stars
      I LOVE Israeli couscous, in fact, it's the only type I use at home.

      Reply
    2. Liz @ The Lemon Bowl says

      January 24, 2013 at 6:19 am

      5 stars
      This looks incredible!! I love roasting veggies in the Winter. It warms up the house and makes every veggie taste amazing.

      Reply
      • Samantha says

        January 24, 2013 at 7:19 am

        I totally agree!! My FAV way to eat them!

        Reply
    3. Aggie says

      January 24, 2013 at 6:17 am

      5 stars
      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.

      Reply
      • Samantha says

        January 24, 2013 at 7:21 am

        Thanks Aggie!

        Reply
    4. timethief says

      January 23, 2013 at 1:56 pm

      5 stars
      Hooray! You just help me answer my hubby's, "What's for supper?" question. Thanks for the recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Summer Recipes

    • Shish Tawook (Grilled Chicken Skewers)
    • It's Time to Grill Your Pizza
    • Mediterranean Watermelon Salad
    • Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.
      Grilled Panzanella Salad
    • Grilled Tomahawk Steak with Chimichurri Compound Butter
    • Cedar Plank Salmon with Creamy Dill Sauce and Fresh Lemon
      Cedar Plank Salmon with Creamy Dill Sauce

    Pre-Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved