Israeli Couscous with Roasted Vegetables
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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: Mediterranean
Keyword: Israeli couscous salad, Israeli couscous with vegetables, pearl couscous with vegetable
Servings: 4 servings
Calories: 611kcal
Cost: $10
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
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.
- 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.
Calories: 611kcal | Carbohydrates: 52g | Protein: 9g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 1039mg | Potassium: 786mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2860IU | Vitamin C: 124mg | Calcium: 62mg | Iron: 2mg