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Roasted Vegetable Couscous

 

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Roasted Vegetable Couscous
 

 

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Recipe

Roasted Vegetable Couscous

I adapted this recipe from Bobby Flay's and basically any vegetables will work. I have made it with regular zucchini and peppers and I recently made it this way. Insteading of broiling large pieces of zucchini, I sauteed the baby zucchini and pea pods and added the cherry tomatoes at the end.

Times

  • Prep Time : 20 min
  • Cook Time : 15 min
  • Ready Time : 35 min

Servings

8

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • salt and pepper
  • 1 cup baby zucchini, cut into thirds (or 1 large zucchini)
  • 1 cup sugar snap peas, cut into thirds
  • 12 cherry tomatoes, sliced in half
  • 1/4 cup basil
  • 1/4 cup parsley
  • 2 tablespoons olive oil
  • 1 pound Israeli couscous
  • 2 cups water or stock

Directions

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
Heat a large deep saute pan, once hot add zucchini and sugar snap peas.  Saute for 5-10 minutes until desired doneness.  Remove from pan and set aside.

Add the olive oil to the pan and bring over medium-high heat, add the couscous and toast until lightly golden brown. Pour in the water or stock and bring to a boil then cover and simmer for about 10 minutes, until couscous is al dente and water is absorbed.

Place in a large serving bowl, add the grilled vegetables, tomatoes and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

8 Responses to Roasted Vegetable Couscous

  1. I am interested in getting new, kosher easy recipes.

  2. avatar says: kreuven18

    Hi can I use same recipe in stead couscous buckwheat ? And same cooking buckwheat like couscous ?

    • I think you could, I am just not sure about the proportions of liquid to buckwheat, but if it comes out too liquidy, just let it cook with out the cover for a little bit.

  3. avatar says: shmo

    should the “2 ounces of olive oil” be 2 tablespoons?

  4. My kind of dish. Perfect for Thanksgiving, when I need vegetarian dishes.

  5. avatar says: nkatz

    Can you sauté the tomatoes too?

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