Roasted Vegetable Israeli Couscous
I made this roasted vegetable Israeli couscous recipe from Kitchen Grrrrls because I love anything with roasted veggies! The pearl couscous was light, flavorful, and had a great texture, while the roasted vegetables were flavorful & tasty, and the salty, creamy feta made this easy side dish extra special. We all loved this couscous and thought it paired nicely with some salmon, crusty bread, and roasted asparagus. I used the leftovers for breakfast the next day, and it was delicious!
Roasted Vegetable Israeli Couscous
Ingredients:
- 2 tbsp olive oil or butter, divided
- 1 zucchini, diced small
- 1 small yellow onion, diced small
- 4 oz button mushrooms, diced small
- 1 baby red bell pepper, diced small
- 1 baby yellow bell pepper, diced small
- 5 cloves of garlic DO NOT REMOVE THE SKINS
- Sea salt and freshly cracked pepper, to taste
- 1 cup of small grape tomatoes
- 1 cup Israeli couscous
- 1¾ cups of chicken broth (or vegetable broth)
- Feta cheese, crumbles, to taste
How to Make Roasted Vegetable Israeli Couscous
Preheat the oven to 350 degrees. Line a baking sheet with foil, then coat it with cooking spray.
Dice the zucchini, onion, mushrooms, and bell pepper into small, same-sized pieces.
Place the veggies on the baking sheet, then add the cloves of garlic (skins on).
Drizzle with 1 tablespoon of olive oil, then season with sea salt and freshly cracked pepper, to taste.
Place in the oven and roast for 30 minutes, stirring after 15 minutes.
Add the tomatoes and continue roasting for 20 minutes.
Remove the baking sheet from the oven and cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces and sprinkle them with the roasted veggies.
Coat a large skillet with the remaining 1 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes.
Add the broth, then season with sea salt and freshly cracked pepper to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.
Add the roasted veggies and gently mix until well combined.
Pour into a serving dish, then sprinkle the top with feta cheese. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 tbsp olive oil divided
- 1 zucchini diced small
- 1 small yellow onion diced small
- 4 oz button mushrooms diced small
- 1 baby red bell pepper diced small
- 1 baby yellow bell pepper diced small
- 5 cloves of garlic DO NOT REMOVE THE SKINS
- Sea salt and freshly cracked pepper to taste
- 1 cup of small grape tomatoes
- 1 cup Israeli couscous
- 1¾ cups of chicken broth Or vegetable broth for a vegetarian version
- Feta cheese
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil, then coat it with cooking spray.
- Dice the zucchini, onion, mushrooms, and bell pepper into small, same-sized pieces.
- Place the veggies on the baking sheet, then add the cloves of garlic (skins on).
- Place in the oven and roast for 30 minutes, stirring after 15 minutes.
- Add the tomatoes and continue roasting for 20 minutes.
- Remove the baking sheet from the oven and cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces and sprinkle them with the roasted veggies.
- Coat a large saucepan with the remaining 1 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes.
- Add the broth, then season with sea salt and freshly cracked pepper to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.
- Add the roasted veggies and gently mix until well combined.
- Pour into a serving dish, then sprinkle the top with feta cheese. Serve immediately. Enjoy.
Another good one for summer!!
xo Kris
I love these israel couscous,perfect combo with roasted vegetable and healthy too 🙂
I’ve had Israel couscous only once… and I really liked it.. the problem is, I can’t get Chris to eat it due to the texture (or that’s why he says he won’t eat it). Can I trade you him for your kids? lol The dish looks lovely, Pam!!
I love roasted veggies! This looks & sounds wonderful!
This is great to bring to a potluck or to a friend’s dinner party – roasted vegetables always win!
Couscous is pasta. It is made from semolina which is basically tiny grains of durum wheat.
This looks Very colourful, definitely gets me in the mood for summer! I’ve never heard of Israeli cous cous, is it just like ordinary cous cous?
It’s pretty, but I’d have a hard time not eating the veggies before they got themselves mixed in with the couscous. It sounds like a wonderful side for salmon.
Hi Pam,
It is looking so good with all the lovely pictures and write up as well.
Have a wonderful week ahead. Thanks for sharing awesome recipes.
Best Regards, Sonia !!!
This looks wonderful! My husband would totally love it. So many good veggies. It looks so colorful and flavorful! Great photos!
I still haven’t made this kind of couscous.
I’ve been stuck on the smaller couscous adding massive amounts of curry.
Roasted veggies are my go-to and I love that you paired them with Israeli couscous! Such a fun pasta shape!
Thanks for the recipe/link love. Glad you loved the recipe. It’s a keeper 🙂
Caitlin of Kitchen Grrrls.
I love the photo of all of the chopped vegetables! I have been roasting asparagus like crazy over here.
I love roasted vegetables too. I have never had Israeli couscous before, but looking at the pictures of this dish I know that it would taste wonderful.
Roasted veggies taste so much better! I need to find some Israeli couscous to try too. Th
Roasted veggies taste so much better! I need to find some Israeli couscous to try too. The salad looks so tasty.
This is my favorite cook book!!http://0cbb70qpooxt1u9pjipj6s1n42.hop.clickbank.net/?tid=RECIPE1
I made this tonight for dinner, but didn’t have couscous so I substituted quinoa and it was delicious! I can’t wait to try it with couscous!
I made this for dinner tonight. It was absolutely delicious! I love roasted vegetables and the feta really added something special. It was my first time making Israeli couscous and I really enjoyed it. I will definitely make this again. Thanks for sharing all of your great recipes!
I think your recipe will be the first TIME I HAVE EVER uses Israeli Couscous. I’M
excited.
Love this dish,I also added sweet Italian sausage to it!! yum yum !!!
Having read this I thought it was rather informative.
I appreciate you spending some time and energy to put this information together.
I once again find myself personally spending a lot of time both
reading and leaving comments. But so what, it was still worthwhile!