Israeli Couscous with Roasted Vegetables
The couscous kernels soak up anything that it is in contact with, such as dressings and any flavors you want to pair with and it also tastes delicious warm or cold.
I decided to pair the pearl couscous with sweet roasted cherry tomatoes and zucchini. I made a simple balsamic vinaigrette because its amazing with cooked vegetables and tossed everything together. This salad was unbelievable. The couscous soaked up the dressing and the cherry tomatoes burst in your mouth. In fact, I could eat cherry tomatoes 24 hours a day and be happy. It’s an addiction…tomatoes. I’m obsessed.
More couscous recipes:
Lemony Couscous Salad with Chickpeas and Asparagus
Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans
Israeli Couscous with Roasted Vegetables
Servings: 4 servings
Calories: 349kcal
Ingredients
- 1 cups Israeli couscous uncooked
- 1 3/4 cup vegetable broth
- 2 zucchini peeled and cut in 1 in cubes
- 1 lb cherry tomatoes
- 1/2 onion cut into smaller quarters
- 2 garlic cloves chopped
- Olive oil for drizzling
- Salt and pepper to taste
Balsamic Vinaigrette
- 1/4 cup olive oil
- 2 Tb balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Toss vegetables, onion and garlic on a foil lined baking sheet with olive oil, salt and pepper. Roast at 400 degrees for about 40-45 minutes until tomatoes begin to burst.
- In a medium pot, drizzle olive oil and add couscous. Allow to toast for a few minutes.
- Add broth to couscous and bring to a boil, then lower all the way to low and allow to simmer for about 15 minutes.
- To make the vinaigrette, combine all dressing ingredients in a jar and shake until mixed well.
- *You may have extra dressing leftover, depending how wet or dry couscous is.
- When vegetables are done, toss everything together in a large bowl. Can be served at room temperature.
Nutrition
Calories: 349kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 72mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 752IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 2mg
Hooray! You just help me answer my hubby’s, “What’s for supper?” question. Thanks for the recipe.
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.
Thanks Aggie!
This looks incredible!! I love roasting veggies in the Winter. It warms up the house and makes every veggie taste amazing.
I totally agree!! My FAV way to eat them!
I LOVE Israeli couscous, in fact, it’s the only type I use at home.