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.

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 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.

Israeli Couscous With Grilled Vegetables

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