Israeli couscous is one of those foods that once you have it, you think, how have I not had this before?!? I was introduced to it last year and have been a fan ever since. Israeli couscous (also known as little pearls) is nothing like the couscous you may be familiar with. It has a chewy, pasta-like texture, and works well in side dishes such as this one.
Isareli couscous with roasted vegetables is versatile because it can be served hot or cold. I've had it both ways and can't decide which is better, so I guess you can make the call depending on what your main entree is. I'll be bringing this as a cold dish to the annual 4th of July Cookout this year and will leave out the feta since it won't be served immediately.
The star of this dish is summer's bountiful supply of garden vegetables. Roasted to perfection you get this smoky, sweet flavor from the vegetables' natural sugars; it can't be beat. The vinaigrette gives off a slight tang from the balsamic vinegar and accents the vegetables perfectly. This recipe is simple, yet delicious, and is a perfect compliment for a late evening summertime meal.
Israeli Couscous with Roasted Vegetables
Ingredients
- 1 small eggplant, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 red pepper, chopped, seeds removed
- 1 small red onion, chopped
- 3 cloves garlic
- 2 Tbsp olive oil
- Salt and pepper
- 3 cups water
- Pinch of salt
- 1 1/2 cups dry Israeli Couscous
- 1/4 cup chopped basil
- 1/3 cup feta cheese
Preheat the oven to 400 degrees F. Place the eggplant, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
Meanwhile, in a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt and stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer, rinse with cold water, and set aside.
In a large bowl, combine couscous and roasted vegetables. Stir in the basil and feta cheese.
Dressing Ingredients
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over couscous and vegetables and stir until well combined. Serve at room temperature or chilled.
Adapted from two peas & their pod
