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.
Servings: 6 Servings
Calories: 230kcal
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
Serving: 1portion (⅙ of recipe) | Calories: 230kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 388mg | Fiber: 4g | Sugar: 5g
