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

Embark on a culinary adventure with our diverse collection of recipes for toasted Israeli couscous, a delightful grain that adds a nutty flavor and unique texture to any dish. From vibrant vegetable-packed medleys to tantalizing Mediterranean-inspired creations, our carefully curated selection offers a perfect balance of flavors, textures, and health benefits. Whether you're a seasoned cook or just starting your culinary journey, we've got you covered with easy-to-follow instructions and inspiring recipe ideas that will turn your kitchen into a haven of delectable aromas and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

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 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:

Use Israeli couscous: It has a larger size and a deliciously toasted flavor.
Toast the couscous before cooking: This step enhances its nutty flavor and gives it a more distinct texture.
Use a flavorful cooking liquid: Vegetable broth or water infused with herbs and spices adds flavor to the couscous.
Cook the couscous until tender but still slightly firm: Overcooking can make it mushy.
Add vegetables: Roasted or sautéed vegetables add color, texture, and nutrients to the dish.
Use a zesty dressing: A lemon-balsamic vinaigrette adds a bright and tangy flavor to the couscous.
Serve warm or cold: Toasted Israeli couscous is delicious served warm or at room temperature.

Conclusion:

Toasted Israeli couscous with vegetables and lemon-balsamic vinaigrette is a delicious and versatile dish. It's perfect for lunch, dinner, or a side dish. With its vibrant flavors and textures, this dish is sure to impress your taste buds. The tips provided in this article will help you create a perfect toasted Israeli couscous dish every time.