Israeli Couscous with Roasted Vegetables
Pearl couscous tossed with Mediterranean roasted vegetables
Ingredients
Instructions
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Prepare the vegetablesPreheat oven to 425°F (220°C). In a large bowl, toss zucchini, bell peppers, eggplant, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a large baking sheet in a single layer.
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Roast the vegetablesPlace the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized around the edges.
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Cook the couscousWhile vegetables are roasting, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, for 2-3 minutes until lightly golden. Add 2 1/2 cups water and a pinch of salt, bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes until tender and water is absorbed.
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Add garlic and spicesWhen couscous is done, transfer to a large bowl. Add minced garlic and ground cumin while still warm, and stir to combine. The residual heat will gently cook the garlic without making it too harsh.
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Combine all ingredientsAdd the roasted vegetables, cherry tomatoes, lemon juice, and chopped parsley to the couscous. Gently toss everything together until well combined. Season with additional salt and pepper to taste.
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Finish and serveSprinkle with toasted pine nuts just before serving. Dish can be served warm, at room temperature, or chilled depending on preference.
Nutritional Information
320
Calories
per serving
9
Protein
g per serving
48
Carbohydrates
g per serving
12
Total Fat
g per serving
1.5
Saturated Fat
g per serving
6
Fiber
g per serving
8
Sugar
g per serving
450
Sodium
mg per serving
65
Vitamin C
% daily value
15
Iron
% daily value
Israeli Couscous with Roasted Vegetables are Also Known As
Pearl Couscous Salad, Ptitim with Roasted Vegetables, Mediterranean Couscous or Jerusalem Couscous
