Israeli Couscous With Grilled Vegetables Recipe

Name: Israeli Couscous With Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Plus Extra For Grilling; 1 whole Medium Onion, Cut Into Medium Dice; 1 whole Large Garlic Clove, Minced; 2 cups Israeli Couscous; 2 teaspoons Garam Masala; 1/2 teaspoons Turmeric; 3 cups Low Sodium Chicken Broth; 1 cup Water; 1 whole Small Zucchini, Trimmed And Quartered Lengthwise; 1 whole Yellow Summer Squash, Trimmed And Quartered Lengthwise; 1 whole Red Bell Pepper, Stemmed, Seeded, And Quartered; 1 can (15 To 16-ounces) Chickpeas, Drained (about 1 1/2 Cups); 1/2 cups Grape Tomatoes, Halved; 1/4 cups Chopped Fresh Cilantro; 1 pinch Salt And Pepper, to taste

Servings: persons

2 Tablespoons Olive Oil, Plus Extra For Grilling
1 whole Medium Onion, Cut Into Medium Dice
1 whole Large Garlic Clove, Minced
2 cups Israeli Couscous
2 teaspoons Garam Masala
1/2 teaspoons Turmeric
3 cups Low Sodium Chicken Broth
1 cup Water
1 whole Small Zucchini, Trimmed And Quartered Lengthwise
1 whole Yellow Summer Squash, Trimmed And Quartered Lengthwise
1 whole Red Bell Pepper, Stemmed, Seeded, And Quartered
1 can (15 To 16-ounces) Chickpeas, Drained (about 1 1/2 Cups)
1/2 cups Grape Tomatoes, Halved
1/4 cups Chopped Fresh Cilantro
1 pinch Salt And Pepper, to taste

1
Heat 2 tablespoons of oil in a large Dutch oven or soup kettle over medium heat. Add onion; saute until soft, about 5 minutes. Add garlic; continue to cook until fragrant, about 1 minute longer. Add couscous and spices; cook, stirring frequently, to lightly toast, 1 to 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat to medium-low, cover, and simmer until couscous is tender and most of the liquid has evaporated, about 10 minutes.
2
Meanwhile, prepare a hot charcoal or gas grill fire. Lightly drizzle zucchini, squash, and bell pepper with olive oil and a generous sprinkling of salt and pepper. Place vegetables on hot rack; grill, turning only once, until are tender, 8 to 10 minutes. Remove vegetables from grill, cut them into bite-size pieces, and stir them along with chickpeas, tomatoes, and cilantro into the couscous. Adjust seasonings. Serve.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Plus Extra For Grilling, 1 whole Medium Onion, Cut Into Medium Dice, 1 whole Large Garlic Clove, Minced, 2 cups Israeli Couscous, and more.

Yes, Israeli Couscous With Grilled Vegetables 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.

That's it — enjoy your meal!

Israeli Couscous With Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions