Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.
Ingredients
Makes 4 (side dish) servings
Step 1
Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
Step 2
Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
Step 3
Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
Step 4
While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.
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Reviews (20)
Back to TopQuick, easy, healthy, and yummy. I served this with grilled salmon and increased the amount of couscous to about 1 and 3/4 cups (for three people) and added about the same amount of broth, simmered with lid on until broth was almost gone, about 5 minutes. Instead of squash etc., I used asparagus, mushrooms, hatch chili peppers, and green bell peppers. This is going into heavy rotation.
ssmagula
Austin
8/25/2015
This was easy and delicious. The serving size was tiny, however. It wasn't enough for my husband and myself. We are active, healthy people so maybe we eat more than the average person, but consider doubling the couscous if you aren't carb counting and/or want leftovers.
teacherhansen
St. Paul, MN
7/28/2013
This was so good. At first glance I thought those were tomatoes in the picture, and that sounded better than red peppers to me, so I substituted by broiling some thick-sliced romas. Like others, I had too much couscous water, would use more like 1 1/4 cups broth next time. Did not serve at room temp, kept everything warm and mixed (lightly) into hot couscous at the end.
lschmidt
Portland, OR
10/24/2012
fast and simple
dnals
Palo Alto, CA
9/6/2011
I made this for a dinner party to accompany salmon and it was wonderful. Everyone liked it and I could have eaten a full meal of just this dish. It will definitely become a staple of our kitchen.
abigaily
4/4/2010
I made a versions of this recipe where I ROASTED the vegetables (seasonal ones - peppers, sweet potatoes, eggplant) and mixed them with the couscous to serve as a vegetarian/vegan dish at a dinner party. It was a huge hit and I would definitely make it again. Tasted great hot and at room temperature.
cbatkins
Santa Monica, CA
9/20/2009
Doubled the amount of couscous, using half water, half chicken stock. Roasted a number of vegetables from the garden, including tomatoes, zucchini, onions, peppers. Did not mix the veggies with couscous, simply put on top and then served with sausage for a complete meal.
mummyyummy
Eugene, OR
10/10/2007
We thought this was great. Really easy to pull together and we loved the flavor. I didn't have a problem with extra liquid--in fact, mine was almost dry when I took the lid off the pot.
Anonymous
Arlington, VA
5/14/2007
I suggest everyone try Bobby Flay's recipe posted on foodtv.com (Toasted Israeli Couscous Salad with Grilled Summer Vegetables).
Anonymous
White Plains, NY
5/30/2005
Very good, but make sure to serve immediately or it gets soggy
Anonymous
4/3/2003
我同意其他评论家、蒸粗麦粉too soupy. I think there may be a mistake in the amount of water/stock required to cook the couscous. To reduce the soupy texture I made the following revisions: cooked more couscous with less stock to reduce the soupy texture, added more veggies. The added "drier" couscous saved the dish but it still wasn't ideal. Net, net, great dish but recipe needs work.
San Francisco
2/28/2003
I had to come up with a vegan dish and had some leftover Israeli couscous, and came across this recipe. I was surprised at how tasty it was! I chunked up a red pepper, red onion , yellow squash, and zucchini, marinated them in just a small amount of oil and vinegar, and broiled them for only about 10 minutes - the colors and textures were fine even though it waited several hours before being served. I also added some feta cheese for the non-vegans, which gave it a real bite. I'm having the leftovers for lunch today - a very tasty and healthful alternative to heavy sandwiches!
Shannon
Boston, MA
2/10/2003
The presentation left a little to be desired -- soupy and gray. But the flavors were great. I'm not crazy about Israeli coucous -- not worth the cost or the trouble to find it. I think couscous or orzo would be adequate substitutes.
Anonymous
New Brunswick, NJ
1/8/2003
The broiling was a little tedious as described. Can put into a shallow pan and broil, turning veggies every few minutes. It is the taste you want, and the browned edges on some of the veggies.
Anonymous
Champaign,IL
9/15/2002
Excellent dish -- I added more vegetables than suggested. I made it as a side dish this time, but I can easily see adapting it and making it a main dish. Everyone loved it.
Stacey
Las Vegas, NV
4/22/2002
