Whole Wheat Israeli Couscous with Ratatouille, Mozz

Name: Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; Kosher salt and freshly ground black pepper; 3/4 cup olive oil; 1 Japanese eggplant, halved lengthwise; 1 yellow squash, sliced 1/4-inch thick lengthwise; 1 red bell pepper, stemmed, seeded and quartered; 1 yellow bell pepper, stemmed, seeded and quartered; 1 zucchini, sliced 1/4-inch thick lengthwise; 2 cups Israeli couscous; 1 pint grape or cherry tomatoes, halved; 1/4 cup fresh basil leaves, torn; 2 tablespoons fresh oregano leaves; 1 pound fresh mozzarella, finely diced; 1/4 cup fresh parsley leaves

Servings: persons

1/2 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1 Japanese eggplant, halved lengthwise
1 yellow squash, sliced 1/4-inch thick lengthwise
1 red bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 zucchini, sliced 1/4-inch thick lengthwise
2 cups Israeli couscous
1 pint grape or cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 tablespoons fresh oregano leaves
1 pound fresh mozzarella, finely diced
1/4 cup fresh parsley leaves

1
Whisk together the vinegar with some salt and pepper in a medium bowl.
2
Slowly whisk in the oil until emulsified.
3
Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
4
Preheat a grill to medium-high heat.
5
Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes.
6
Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
7
Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side.
8
Transfer the vegetables to a cutting board and coarsely chop.
9
Add the grilled vegetables, tomatoes, basil and oregano to the couscous.
10
Add the remaining vinaigrette, season with salt and pepper and toss.
11
Top with the mozzarella and parsley leaves.

780

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 14 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, Kosher salt and freshly ground black pepper, 3/4 cup olive oil, 1 Japanese eggplant, halved lengthwise, and more.

Yes, Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions