Name: Israeli Couscous with Grilled Vegetables
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1/4 cup balsamic vinegar; 1/2 teaspoon Dijon mustard; 1 clove garlic (grated on a microplane); 1/4 cup extra virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 pound green beans (trimmed); 1 zucchini (quartered lengthwise); 1 yellow squash (quartered lengthwise); 1 red bell pepper ( seeded and quartered); 1 1/2 teaspoons olive oil; 8 ounces Israeli couscous (also called pearl couscous); 1 3/4 cups vegetable broth; 1/4 cup fresh basil (thinly sliced); 2 tablespoon minced flat-leaf parsley

This easy Israeli couscous with grilled vegetables is the perfect summertime side dish. Use whatever veggies you have on hand, and enjoy it hot or at room temperature.

Having a list of "go to" summer side dishes is a must, and I'm more than happy to add this Israeli couscous with grilled vegetables to my list. It can be served hot or room temperature, which means it's ideal for taking to a potluck backyard bbq. Or meal prep it for the week and serve it with paprika baked chicken or grilled salmon.

Israeli couscous, also known as pearl couscous, is significantly larger than its traditional cousin. It has a pleasing, chewing consistency, reminiscent of orzo. When toasted, it takes on a rich, nutty flavor that perfectly compliments grilled vegetables. I typically pick up a box or two at Trader Joe's, but it can be also be found in many specialty stores and well-stocked supermarkets.

How to make Israeli couscous with grilled vegetables

In a small bowl, combine the balsamic vinegar, Dijon mustard, and garlic (grated on a microplane). Whisk it all together. While continuously whisking, slowly pour in the extra-virgin olive oil. Season with salt and pepper, and set aside.

Pouring olive oil into a balsamic vinegar mixture.

Place all of the prepped vegetables - yellow squash, green beans and bell pepper - in a large dish and toss with half of the balsamic vinegar mixture. Let the vegetables marinate for 15 minutes.

Vegetables coated in marinade in a glass container.

Preheat the grill to medium-high heat.

Brush the grill lightly with oil. Place all of the vegetables on the grill, setting the green beans on a vegetable rack. If you don't have a vegetable rack, you can either put the green beans directly on the grill, which may be an exercise in frustration, or saute them in a skillet.

Cook until the vegetables are just cooked through. The green beans will be done before the rest of the vegetables, so be certain to watch them closely.

Remove the vegetables from the grill and cut the zucchini, yellow squash, and red bell pepper into ½-inch pieces, and place them in a large bowl with the green beans. The smell was absolutely glorious!

Heat vegetable broth in a small saucepan.

Heat olive oil in a medium saucepan set over medium-high heat. Add the Israeli couscous and stir constantly until the couscous is lightly golden brown.

Slowly pour in the heated broth, reduce the heat to medium-low and cover. Cook until the couscous is al dente, about 12 minutes. If you find that the couscous is not quite done, but not all of the liquid is absorbed, add 1-2 tablespoons of hot water and cook until the liquid is absorbed.

Pour the couscous into the bowl with the vegetables, along with ¼ cup basil chiffonade (simply roll the leaves and thinly slice) and 2 tablespoons chopped flat-leaf parsley.

Pour in some of the remaining vinaigrette. I used about half of it, but pour in as much you like, to your taste.

Pouring dressing over cooked pearl couscous and parsley.

Spoon into a serving dish and garnish with a sprig of fresh basil.

Israeli couscous with grilled vegetables on a white plate.

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Israeli Couscous with Grilled Vegetables

This easy Israeli couscous with grilled vegetables is the perfect summertime side dish. Use whatever veggies you have on hand, and enjoy it hot or at room temperature.

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Course: Side Dishes

Cuisine: American

Keyword: Pearl Couscous

Prep Time: 15

Cook Time: 12

Martinating Time: 15

Total Time: 42

Servings: Servings

Calories: 230kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Marinade

¼ cup balsamic vinegar
½ teaspoon Dijon mustard
1 clove garlic grated on a microplane
¼ cup extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper

The vegetables

½ pound green beans trimmed
1 zucchini quartered lengthwise
1 yellow squash quartered lengthwise
1 red bell pepper seeded and quartered

The couscous

1 ½ teaspoons olive oil
8 ounces Israeli couscous also called pearl couscous
1 ¾ cups vegetable broth
¼ cup fresh basil thinly sliced
2 tablespoon minced flat-leaf parsley

Instructions

The marinade

In a small bowl, combine the balsamic vinegar, Dijon mustard, and chopped garlic; whisk together. While continuously whisking, slowly pour in ½ cup extra-virgin olive oil. Season with salt and pepper.
Combine all of the prepared vegetables in a large dish and toss with half of the vinaigrette. Let the vegetables marinate for 15 minutes.
Remove the vegetables from the marinade when ready to grill and reserve the marinade to use as a dressing later.

The vegetables

Preheat the grill to medium-high heat. Brush the grill lightly with oil. Place all of the vegetables on the grill, setting the green beans on a vegetable rack. If you don't have a vegetable rack, you can either put the green beans directly on the grill (a little risky because they can fall through the grill) or sauté them in a skillet. Cook until the vegetables are just cooked through. The green beans will be done before the rest of the vegetables, so be certain to watch them closely.
Remove the vegetables from the grill and cut the zucchini, yellow squash, and red bell pepper into ½-inch pieces, and place them in a large bowl with the green beans.

The couscous

Heat vegetable broth in a small saucepan.
Heat olive oil in a separate medium saucepan set over medium-high heat. Add Israeli couscous and stir constantly until the couscous is lightly golden brown. Slowly pour in the heated broth, reduce the heat to medium-low and cover.
Cook until the couscous is al dente, about 12 minutes. If you find that the couscous is not quite done, but not all of the liquid is absorbed, add 1-2 tablespoons of hot water and cook until the liquid is absorbed.
Pour the couscous into the bowl with the vegetables, along with the remaining marinade (I used about half of it, but use as much as you like). Add the basil chiffonade (roll the leaves and thinly slice) and chopped flat-leaf parsley. Spoon into a serving dish and garnish with a sprig of fresh basil. Serve.

Notes

Adapted from a recipe by Bobby Flay.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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How to make Israeli couscous with grilled vegetables