Best 4 Broiled Vegetables With Toasted Israeli Couscous Recipes

**Discover a culinary journey that will tantalize your taste buds and nourish your body with the vibrant flavors of the Mediterranean. Our broiled vegetables with toasted Israeli couscous offer a delectable symphony of textures and flavors that will leave you craving more. Dive into a medley of tender-crisp vegetables, bursting with natural sweetness and smoky undertones, perfectly complemented by the nutty aroma and fluffy texture of toasted Israeli couscous. Drizzled with a zesty lemon-tahini dressing, this dish strikes a harmonious balance between tanginess and richness. Let your senses dance as you savor each bite, knowing you're indulging in a healthy and flavorful treat. But that's not all – this article also unveils a world of culinary wonders, featuring recipes for tangy roasted carrots with tahini yogurt sauce, vibrant green beans with almonds and preserved lemon dressing, and a refreshing cucumber salad with mint and yogurt. Prepare to embark on a culinary adventure that will delight your palate and leave you feeling energized and satisfied.**

Here are our top 4 tried and tested recipes!

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Yield 12 servings

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchinis, quartered lengthwise
2 yellow zucchinis, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water, to cover

Steps:

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

BROILED VEGETABLE SANDWICHES

Broiled Vegetable Sandwiches image

Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! -Jane Jackson, Randolph, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

6 slices peeled eggplant (1/4 inch thick)
1/2 cup sliced yellow summer squash (1/4 inch thick)
1/3 cup sliced zucchini (1/4 inch thick)
2 slices red onion (1/4 inch thick)
Cooking spray
1 teaspoon Italian seasoning
Dash cayenne pepper
2 hard rolls, split and toasted
5 teaspoons reduced-fat mayonnaise
2 fresh basil leaves
2 fresh spinach leaves
1 cup julienned roasted sweet red peppers
2 slices tomato
2 teaspoons minced seeded jalapeno pepper
1/8 teaspoon pepper

Steps:

In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat., If broiling the vegetables, arrange on a 15x10x1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned. , Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops.

Nutrition Facts : Calories 290 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 869mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.

Provided by Mirj2338

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil
1 lb israeli couscous
vegetable stock, heated

Steps:

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
Season with salt and pepper.
Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
Preheat the grill.
Remove the vegetables from the marinade and grill the vegetables until just cooked through.
Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
Serve at room temperature.

Tips:

Choose firm vegetables: Vegetables like broccoli, carrots, and bell peppers hold up well to broiling and maintain their texture.
Cut vegetables into uniform pieces: This ensures they cook evenly. Cut larger vegetables like broccoli and carrots into florets or slices, and smaller vegetables like Brussels sprouts and cherry tomatoes in half.
Toss vegetables with olive oil, salt, and pepper: This helps them brown and caramelize in the oven.
Spread vegetables in a single layer on a baking sheet: Crowding the vegetables will prevent them from cooking evenly.
Broil vegetables for 5-10 minutes per side: Keep an eye on them to prevent burning.
Toast Israeli couscous according to package instructions: This adds a nutty flavor to the dish.
Combine vegetables, toasted Israeli couscous, and dressing: Toss to coat.
Serve warm or at room temperature: This dish can be enjoyed as a side or main course.

Conclusion:

This broiled vegetable and toasted Israeli couscous recipe is a delightful blend of flavors and textures. The vegetables are tender-crisp and caramelized, while the Israeli couscous is nutty and chewy. The dressing adds a tangy and herbaceous flavor to the dish. This recipe is easy to make and can be enjoyed as a side or main course. With its vibrant colors and delicious taste, it's sure to be a hit at your next gathering.