BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS
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
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.
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Shameema Ally
[email protected]This dish is a great way to use up leftover vegetables and grains.
Katende Richard
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making it again and again.
Melchii B√∏√∏
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the combination of flavors.
Alex Agyenim
[email protected]This dish is a great way to get your daily dose of vegetables and whole grains.
Pius Musa
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. It was still delicious!
Alexis Fontaine
[email protected]This dish is a great way to use up summer vegetables.
Ashley Cooke
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the almonds in the marinade.
GB Khan
[email protected]This dish is a great make-ahead meal. You can roast the vegetables and cook the couscous ahead of time, and then just assemble the dish when you're ready to serve.
Xaddam Hosen
[email protected]I added some grilled chicken to this dish for extra protein.
Md Alhaz Hossain
[email protected]I made this dish gluten-free by using quinoa instead of couscous. It was just as delicious!
Razzaq Ahmed
[email protected]This recipe is a great way to get kids to eat their vegetables.
Nahil ali
[email protected]I'm not a big fan of vegetables, but I actually enjoyed this dish. The marinade made the vegetables taste delicious.
Deborah Favors
[email protected]This dish is a great way to use up leftover vegetables.
Wario Gomez
[email protected]I love the combination of flavors in this dish. The sweetness of the vegetables pairs perfectly with the savory couscous.
Nassanga Maya
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making it again.
Faziel Asgarkhan
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Hader Ali
[email protected]This dish is a great way to get your daily dose of vegetables. It's also very flavorful, thanks to the marinade.
emafolomi isaiah
[email protected]I'm not usually a fan of couscous, but this recipe changed my mind. It was so light and airy, and it paired perfectly with the roasted vegetables.
Onamika Khan
[email protected]This dish was a hit with my family! The vegetables were perfectly roasted and the couscous was fluffy and flavorful. I especially liked the combination of spices used in the marinade.