June 16, 2012

Israeli Couscous with vegetables

Israeli Couscous with vegetables
Some families have a routine set for dinner each week night. Monday- Dosa; Tuesday- leftover Dosa/ Uttapam; Wednesday- Tadka roti....Such a routine definitely makes for a simpler life- there are no 'whats for dinner tonight?' calls going back and forth. I guess it would also make for one easy trip to the grocery store. 
Being the foodies that we are, the husband & I just cannot predict on Sunday what we would want to eat for dinner on Thursday!! Often, we just know that we dont want to eat. On one such evening, we knew we didn't want to eat the leftover 'dal-roti-veggie/chicken', so I made this Israeli Couscous. Inspired by a Bobby Flay salad recipe -  It is delicious, healthy and wholesome. Here it goes.

  • Preparation time: 30 minutes
  • Cook time: 20 minutes
  • Serves: 4 persons

  • Ingredients
  • 1/2 cup balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, coarsely chopped
  • 3 tbsp olive oil
  • Salt 
  • Freshly ground pepper
  • 2 green zucchini, sliced on a bias
  • 1 chicken breast (optional)
  • 10-12 cherry tomatoes, cut into halves (I used yellow ones)
  • 1 medium onion, diced
  • 1 bell pepper, cut lengthwise (Any color- I used yellow)
  • 1/2 cup dried cranberries
  • 1/4 cup flat-leaf parsley, chopped
  • 10-12 leaves of fresh mint, julienned
  • 1 cup Israeli couscous
  • 2 cups vegetable stock/ water, heated


  • In a small bowl, whisk the dijon mustard, balsamic vinegar, garlic, salt & pepper and 2 tbsp olive oil.
  • Pour the marinade in two separate bowls- Marinate zucchini and peppers in one bowl for 30 minutes. In another bowl, marinate the chicken for 30 minutes.
  • Preheat grill while the vegetables/ chicken marinate. Grill the vegetables until just cooked through. Optional - Grill the chicken, until done. Gently pull the chicken apart, into small bite sized pieces.
Cooked toasted Israeli Couscous
  • Toast the Israeli couscous in a dry skillet, until the couscous is golden brown in colour. Cover the couscous with the vegetable stock/ water and bring to a boil, cook until pearls look transparent, and are almost done. 
Saute yellow cherry tomatoes and diced onion
  • In a medium skillet, heat 1 tbsp olive oil. Add diced onions, tomatoes and pinch of salt. Saute for a couple of minutes. Add the couscous, dried cranberries, grilled veggies and/ chicken.
  • Gently transfer into a serving bowl, add the mint & parsley and toss. Serve at room temperature. 
Israeli Couscous with cranberries and grilled veggies
Notes: Israeli Couscous can be easily substituted with couscous or any short pasta. Vegetables can be altered according to seasons as well. This is an easily customizable dish. :)

Bon Apetit!
Hetal from Houston

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