Tasty Bites: Toasted Israeli Couscous with Grilled Vegetables

By Candy, RN (Steele the Day)

Israeli couscous is a fun pasta to add variety to meals. It is also called “pearl couscous” because of its shape and size. It’s made from semolina and wheat flour and has a wonderfully nutty taste. I usually make up a little extra and use leftovers in salads, frittatas, and soups.

This recipe can use any vegetable, and you can grill or roast them in the oven. Take advantage of the seasonal favorites and consider zucchini, asparagus, cherry tomatoes, and even sweet potatoes. You’ll notice I threw some baked tofu in this picture for a little extra protein. Use your imagination and lots of color to take advantage of all the wonderful phytochemicals vegetables have to offer!

Toasted Israeli Couscous with Grilled Vegetables

Vegetable Marinade

2/3 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Kosher salt and freshly ground pepper

Grilled Vegetables

8 oz mushrooms, quartered
1 red bell pepper, one inch dice
1 yellow bell pepper, one inch dice
1 green bell pepper, one inch dice
1 yellow onion
1 red onion
Sea salt and freshly ground pepper
1/4 cup basil, chiffonade
1/2 cup chopped Italian parsley

Couscous

1 pound Israeli (pearl) couscous
3 tablespoons olive oil
6 cups vegetable or chicken stock
Freshly ground pepper

Mix marinade ingredients and let sit at room temperature for about 30 minutes for flavors to blend. Chop vegetables; add to marinade. Allow to sit for 30 minutes. Place vegetables in grill basked over hot grill and grill for 10- 15 minutes or until desired doneness, stirring once.

While vegetables are cooking,  heat olive oil in large skillet over medium high heat. Add couscous and toast until golden. Add stock and cook about 5 minutes until al dente. Drain; place in large serving bowl. Toss with grilled vegetables, add basil and parsley and season to taste. Sprinkle with Parmigiano-Reggiano cheese if desired.

Candy Steele is a registered nurse who has worked with cardiac patients for over thirty years. “Functional foods” have become her passion, and she enjoys sharing her love of cooking, a random life and a faithful Jesus with her friends at Steele (the Day). She is blessed with three grown children, a new daughter-in-law, and a kind and patient husband who only knows how to fix popcorn (but she’s OK with that).



Comments

[katdish]

That sounds delicious. It also sounds like an awful lot of work. Can you just freeze some and mail it to me?