Israeli Couscous with Summer Veggies

Tuck in to some Israeli Couscous with Summer Veggies this Summer!

If you’re looking for a tasty vegetarian dish to try this summer, try our Israeli Couscous with Summer Veggies.

Israeli Couscous with Summer Veggies

Who doesn’t love a good couscous bowl? With zucchini and eggplant to boot, this tasty dish is healthy as it is delish. Israeli Couscous with Summer Veggies consists of a fairly straightforward process where you cook the couscous alongside roasting the veggies and then mix them all up for tasty goodness. As a note, this dish is highly customizable so feel free to add tomatoes to the roasting dish (pictured) or carrots, potatoes, etc.

Israeli Couscous with Summer Veggies

Serves: 4-6
Prep Time: 15 minutes
Cooks in: 15 minutes
Ready in: 40 minutes
Difficulty: Medium

INGREDIENTS

  • 1 cup Israeli couscous
  • 1 small package/bundle fresh thyme
  • 1 cup parsley
  • 3 garlic cloves
  • 8 basil leaves
  • 1/2 cup water
  • 2 tablespoons Kosher salt
  • 3/4 cup tomato paste
  • 1/2 cup olives (black/green)
  • 1 large eggplant
  • 1 large zucchini
  • 1 yellow onion
  • 1/2 cup extra virgin olive oil

*Garlic, Thyme, Onion, Parsley powders can be used as a time-saving replacement, but this dish reaches its full potential with fresh ingredients!

DIRECTIONS

  1. Cut or halve onions, basil, thyme, garlic, parsley, olives. Chop your zucchini and eggplant into even pieces
  2. Fill a large pot with water, salt and cook your couscous according to package (5-6 minutes). Drain slightly under-cooked as it’ll cook more later in the mixture
  3. Mix veggies, olive oil and lightly salt; Spread on a baking sheet and roast in oven at 350° for ~10 minutes until golden brown
  4. In a medium-large skillet, add olive oil, thyme, parsley and garlic. After a minute, stir in your tomato paste and continue to stir for 5-10 minutes until thick and caramelized
  5. Remove veggies from oven, add to your skillet along with the couscous and another 1/2 cup of water
  6. Mix well, and finally add the olives and basil. Continue to stir for another few minutes, then set aside to rest for several minutes before serving

Feel free to serve this big veggie-filled feast on its own or as a side, with a serving of meat or other veggie options. I’ve had similar dishes to this with Chraime (Spicy Moroccan Fish) and it is wonderful so… use this flexible often and enjoy.

Other Recipes Like This: Diet, Dinner, Israeli Classics, Mediterranean, Sephardi & Mizrahi, Vegan, Vegetarian

Did you enjoy the Israeli Couscous with Summer Veggies recipe? Let us know in the comments what you think of this recipe!

 

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Israeli Couscous with Summer Veggies

Israeli Couscous with Summer Veggies

If you’re looking for a tasty vegetarian dish to try this summer, try our Israeli Couscous with Summer Veggies.

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