Broiled Vegetables with Toasted Israeli Couscous Recipe

Name: Broiled Vegetables with Toasted Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons balsamic vinegar; 1 garlic clove, minced; 3 tablespoons olive oil; 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices; 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices; 2 red bell peppers, quartered lengthwise; 1/2 cup finely chopped red onion; 3/4 cup toasted Israeli couscous (4 ounces); 1 3/4 cups chicken broth or water; 3 tablespoons thinly sliced fresh basil

Servings: persons

1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
3 tablespoons olive oil
1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 cup finely chopped red onion
3/4 cup toasted Israeli couscous (4 ounces)
1 3/4 cups chicken broth or water
3 tablespoons thinly sliced fresh basil

1
Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
2
Preheat broiler.
3
Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
4
Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total.
5
Transfer to a cutting board, then broil remaining dressed vegetables in same manner.
6
When cool, cut into 1-inch pieces.
7
While vegetables are broiling, saute onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and saute, stirring, 2 minutes.
8
Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes.
9
Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste.
10
Serve at room temperature.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons balsamic vinegar, 1 garlic clove, minced, 3 tablespoons olive oil, 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices, and more.

Yes, Broiled Vegetables with Toasted Israeli Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broiled Vegetables with Toasted Israeli Couscous

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