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Roasted Vegetable Israeli Couscous

Roasted Vegetable Israeli Couscous

There is nothing better than roasted vegetables. They are terrific in soups, lasagna, rice, pasta, or on their own. I recently picked up a box of Israeli couscous, so when I stumbled upon this recipe from Kitchen Grrrrls, I couldn’t resist making it. I adapted the recipe to suit our tastes and what I had on hand. I have to say, I LOVED THIS DISH! The Israeli couscous was light, flavorful, and had a great texture. The roasted veggies gave great flavor and texture to the couscous and topping it with salty feta was perfect. I paired this couscous with salmon and it was a healthy and delicious meal. I have a feeling I will be eating the leftover couscous for breakfast tomorrow.

Roasted Vegetable Israeli Couscous

How to Make Roasted Vegetable Israeli Couscous

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste.

Roasted Vegetable Israeli Couscous

Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 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.

Roasted Vegetable Israeli Couscous

 

Roasted Vegetable Israeli Couscous

Roasted Vegetable Israeli Couscous

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Sides
Cuisine: American
Servings: 6

Equipment

Ingredients

  • 1 tbsp olive oil divided
  • 1 zucchini diced small
  • 1 small sweet 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
  • 1 ¾ cups of chicken broth
  • Feta cheese

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
  • Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.
  • Coat the skillet with the remaining 1/2 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.
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26 Comments

  1. 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!!

  2. 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?

  3. 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.

  4. 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 !!!

  5. 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!

  6. 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!

  7. I think your recipe will be the first TIME I HAVE EVER uses Israeli Couscous. I’M
    excited.

  8. 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!