Israeli Couscous with Roasted Vegetables

Israeli coucous with roasted vegetables

Ingredients (Serves 2)

1. Israeli couscous – 1 cup

2. Oil – 1 tbsp

    Water – 1.5 cups

3. Extra virgin olive oil – 2 – 3 tsp

    Red wine vinegar – 2 – 3 tsp

    Salt and pepper – To taste

    Feta cheese, crumbled – 3 tbsp

    Parsley – 2 tsp, finely chopped

4. Garbanzo beans /white chickpeas, cooked – 1/4 cup

To roast vegetables

5. Onion – 1/4 cup, cubed

    Red bell pepper – 1/2 cup, cubed

    Eggplant – 1 small, cubed

    Zucchini – 1 small, cubed

    Asparagus – 5 – 6, cut into 1.5 inch pieces

    Olive oil – 1 tbsp

    Salt and pepper – To taste

    Garlic powder – 1/4 tsp

Israeli coucous with roasted vegetables


1. Cook the Israeli couscous according to package instructions.

2. Preheat oven at 425 F. Line a baking tray with aluminium foil.

3. Combine the vegetables with olive oil, salt, pepper and garlic powder. Arrange them on a lined baking tray and bake for 20 minutes until golden.

Israeli coucous with roasted vegetables

4. Combine the cooked Israeli couscous with roasted vegetables, extra virgin olive oil, red wine vinegar, salt, pepper, crumbled feta cheese, cooked chickpeas and chopped parsley. Set aside for 15 minutes for the flavors to mingle.Serve with grilled chicken/ fish etc. We had it with Cajun Blackened Salmon.

Israeli coucous with roasted vegetables-189


Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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