Best 3 Toasted Israeli Couscous With Vegetables And Lemon Balsamic Vinaigrette Recipes

Indulge in the vibrant flavors of the Mediterranean with this tantalizing toasted Israeli couscous dish. A delightful symphony of textures and tastes, this dish features fluffy Israeli couscous, roasted vegetables, and a zesty lemon-balsamic vinaigrette. The couscous is toasted to perfection, giving it a nutty flavor that pairs wonderfully with the tender roasted vegetables. The lemon-balsamic vinaigrette adds a bright and tangy touch, balancing the sweetness of the vegetables. This recipe is bursting with fresh, wholesome ingredients and is sure to impress your taste buds. So, gather your ingredients and embark on a culinary journey to the Mediterranean with this delectable toasted Israeli couscous dish.

Additional Recipes Included:

1. Lemon-Balsamic Vinaigrette: Discover the perfect complement to your toasted Israeli couscous with this zesty and versatile vinaigrette. Made with fresh lemon juice, balsamic vinegar, olive oil, and herbs, this vinaigrette is bursting with flavor. Use it to dress salads, drizzle over grilled meats, or add a tangy touch to roasted vegetables.

2. Roasted Vegetables: Learn the art of roasting vegetables to perfection with this simple yet flavorful recipe. Using a variety of vegetables like bell peppers, zucchini, and broccoli, you'll create a colorful and delicious medley. These roasted vegetables can be enjoyed as a side dish or incorporated into various meals, adding a touch of wholesome goodness.

3. Toasted Israeli Couscous: Experience the unique texture and nutty flavor of toasted Israeli couscous with this easy-to-follow recipe. Using simple ingredients and techniques, you'll transform ordinary couscous into a flavorful and versatile base for your Mediterranean-inspired dish.

Let's cook with our recipes!

TOASTED ISRAELI COUSCOUS

Toasted Israeli Couscous image

Provided by Claire Robinson

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced

Steps:

Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS

Broiled Vegetables with Toasted Israeli Couscous image

Categories Vegetable Side Broil Vegetarian Quick & Easy Lunch Vinegar Basil Bell Pepper Squash Healthy Couscous Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
3 tablespoons olive oil
1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 cup finely chopped red onion
3/4 cup toasted Israeli couscous (4 ounces)
1 3/4 cups chicken broth or water
3 tablespoons thinly sliced fresh basil

Steps:

Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD

TOASTED ISRAELI COUSCOUS SALAD image

Categories Bean

Number Of Ingredients 18

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 zucchini, quartered lengthwise
2 yellow zucchini, 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
Vegetable stock, heated
Hot water, to cover
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe2.html?oc=linkback

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. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe2.html?oc=linkback

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.

Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Choose fresh vegetables, herbs, and spices whenever possible.

Toast the Couscous: Toasting the couscous before cooking it adds a nutty flavor and helps prevent it from clumping. Be sure to stir the couscous constantly while toasting to avoid burning.

Use a flavorful Broth: The broth you use to cook the couscous will add a lot of flavor to the dish. Choose a broth that complements the other ingredients, such as chicken, vegetable, or beef broth.

Add Vegetables and Herbs: Vegetables and herbs add color, texture, and flavor to the couscous. Feel free to use your favorite vegetables and herbs, or follow the recipe's suggestions.

Make the Lemon-Balsamic Vinaigrette: The lemon-balsamic vinaigrette is a simple but flavorful dressing that complements the couscous and vegetables nicely. Be sure to whisk the vinaigrette until it is well combined.

Serve Warm or Cold: This dish can be served warm or cold. If you are serving it warm, reheat it gently over low heat until warmed through. If you are serving it cold, chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Toasted Israeli couscous with vegetables and lemon-balsamic vinaigrette is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It is packed with flavor and nutrients, making it a healthy and satisfying meal. With its vibrant colors and textures, this dish is sure to impress your family and friends.