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.
Servings: 4 servings
Calories: 611kcal
Cost: $10
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.
Nutrition
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