Vegan Israeli Couscous with Grilled Vegetables
Honestly, this recipe is so delish, it doesnt really matter at what temperature you eat it! We enjoy it as a main dish, or over some baby spinach with an extra drizzle of balsamic dressing! Refrigerate; enjoy over the next few days. I hope you enjoy this salad at your next gathering! I promise it wont disappoint! This recipe comes mostly from Bobby Flay, with a few changes and add-ons. Enjoy, and Eat Colorfully!
Honestly, this recipe is so delish, it doesnt really matter at what temperature you eat it! We enjoy it as a main dish, or over some baby spinach with an extra drizzle of balsamic dressing! Refrigerate; enjoy over the next few days. I hope you enjoy this salad at your next gathering! I promise it wont disappoint! This recipe comes mostly from Bobby Flay, with a few changes and add-ons. Enjoy, and Eat Colorfully!
- optional ingredients
- veggies
- 3 cups vegetable stock heated
- 3/4 c. balsamic vinegar
- 11/2 teaspoons whole grain dijon mustard
- 1 1/4 cup olive oil
- 3 cloves of garlic roughly chopped
- salt & frashly ground pepper
- 3-4 zucchini, quartered lengthwise
- a bunch of asparagus (i personally enjoy the taste
- 1 small basket of cherry tomatoes
- 1 red bell pepper quartered and seeded
- 1 yellow bell pepper quartered and seeded
- 1/4 cup basil chiffonade &some extra for garnish
- 1/4 cup coarsely chopped flat leaf parsley
- 1 pound israeli couscous (also called pearl couscous)
- 1/2 toasted pine nuts in a pan on medium heat 3 minutes take them quickly out of the pan so they don’t burn!
- 1 bag of baby spinach if you want to add some crunch
- Carbohydrate 12.0531480186784 g
- Cholesterol 0 mg
- Fat 13.7283400172016 g
- Fiber 1.80039998865128 g
- Protein 1.37320400053743 g
- Saturated Fat 1.9062620023752 g
- Serving Size 1 1 Serving (215g)
- Sodium 21.2408000255702 mg
- Sugar 10.2527480300271 g
- Trans Fat 0.45812000046582 g
- Calories 179 calories
Step-by-step
- In a small bowl, whisk together the vinegar, mustard, and garlic, slowly add the olive oil and whisk until combined. Season with salt and freshly ground pepper.
- Pour the marinade over the vegetables and let sit at room temperature for 15 min. or so.
- Preheat the grill or cook in a wok.
- Remove the veggies from the marinade and grill until they are cooked through. Stand next to the grill and watch the vegetables carefully, turning them as needed.
- Once cooked, cut the zucchini, peppers, asparagus into ½ inch pieces. Set them aside as you start couscous.
- Heat 2 TBSP olive oil in a saucepan over medium heat. Add the couscous and stir. Toast it until it is golden brown.
- Once the couscous is toasted, cover it with the 2 cups of hot vegetable stock. The couscous absorbs water so cover it a lot; you are going to drain the liquid after it is cooked (think of it like pasta).
- Cook the couscous until it is al dente, about 10 minutes, but always taste them to make sure they are your desired consistency.
- Drain well, place couscous in a large serving bowl, and add all your chopped veggies, herbs, optional pine nuts & spinach; toss.
- Serve immediately, at room temperature or store in the refrigerator and eat chilled.
A Vibrant Vegan Feast: My Take on Israeli Couscous with Grilled Vegetables
As a busy working mom, finding quick, healthy, and delicious meals is a constant quest. This Vegan Israeli Couscous with Grilled Vegetables recipe has become a staple in our household, a vibrant and flavorful dish that’s as satisfying as it is easy to prepare. It's perfect for a weeknight dinner or a delightful weekend gathering, offering a delightful blend of textures and tastes that everyone in the family loves.
The beauty of this recipe lies in its versatility. I often adapt it based on what fresh vegetables I have on hand. Sometimes, I add bell peppers in different colors for a more visually appealing presentation, or I'll throw in some eggplant for a richer, smoky flavor. The grilling process brings out the natural sweetness of the vegetables, creating a fantastic contrast to the nutty, slightly chewy texture of the Israeli couscous. The balsamic vinaigrette adds a tangy depth that ties all the flavors together beautifully.
The preparation process is remarkably straightforward. I typically marinate the vegetables the night before, which allows the flavors to penetrate and intensify. This also makes the grilling process even faster and more efficient. Grilling the vegetables is where I really unleash my creativity. I love experimenting with different combinations, from classic zucchini and bell peppers to more exotic options like asparagus or summer squash. The key is to not overcook them; a slight char is all that is needed to bring out their natural flavors. The couscous itself is incredibly simple to prepare. Toasting it beforehand adds a delightful nutty flavor and gives it a beautiful golden hue. And the best part is, you can adjust the quantity of vegetable stock to obtain your desired consistency.
This dish isn't just about speed and ease, it’s also about creating a wholesome and nourishing meal. The vibrant colors alone are a testament to the abundance of nutrients in each bite. The combination of protein-rich couscous, fiber-rich vegetables, and healthy fats makes it a nutritionally complete meal. It's perfect for those busy days when you need a quick and healthy lunch or dinner option that won't leave you feeling sluggish or unsatisfied. I’ve even made a larger batch to enjoy it throughout the week, the flavors actually improve after a day or two in the fridge. So, whether you are a busy professional, a busy mom, or just someone who appreciates delicious and healthy food, give this recipe a try. You won't be disappointed.
Tips and Variations:
- Customize your vegetables: Feel free to swap out vegetables based on your preferences and what’s in season. Eggplant, corn, or mushrooms would be delicious additions.
- Add some protein: If you prefer a heartier meal, consider adding grilled halloumi cheese or some chickpeas for extra protein.
- Make it spicy: Add a pinch of red pepper flakes to the marinade for a little kick.
- Herbs and spices: Experiment with different herbs and spices to personalize your dish. Mint, oregano, or thyme would all be great choices.
- Make it ahead: This dish is even better the next day, so feel free to make it ahead of time and enjoy the leftovers.
This Vegan Israeli Couscous with Grilled Vegetables recipe isn't just a meal; it's a celebration of fresh, flavorful ingredients and the joy of creating something delicious and healthy with minimal effort. So go ahead, embrace the vibrant colors and fantastic flavors, and enjoy!
