Whether you’re looking for a quick, vegetarian meal or a side that’s a bit more interesting, this Israeli couscous with grilled vegetables is just the thing. It’s a great way to enjoy the best of summer’s produce in a hearty salad, all rounded off with a tasty, lemon and herb dressing.
What is Israeli couscous?
Israeli, or giant couscous as it is also known, is a much larger version of the more common couscous. What they both have in common, though, is they can take on flavor and be really versatile, from a fruit, herb and feta Israeli couscous salad to couscous stuffed fish. Here I have cooked it in a light stock and dressed it with lemon juice, olive oil and herbs for a great fresh base to the overall dish.
How it’s made
You can pretty much use any vegetables in this dish, but I find the mix of colors and flavors I have used here works really well. All of these vegetables are cooked in larger pieces and then chopped after cooking to mix through with the couscous for a delicious, easy to eat meal.
Keeping the vegetables in bigger pieces on the grill makes them a lot easier to cook; you do of course just have to be a little careful cutting up the hot vegetables. If you can’t grill outside, then you can also use a grill pan inside, and the beans and corn could then be boiled instead. However if you can grill, I really recommend it for the great flavor it adds. Plus it’s really quick and easy.
This is a really quick and tasty meal to make and is full of the fresh and delicious flavors of the season. It makes a great meal either on it’s own, or paired with something like grilled shrimp, as we had, or grilled chicken or fish. It also works well cold for lunch, if you have any leftover.
So, get the grill on, cook up some couscous and enjoy a delicious, fresh and tasty meal. This one is perfect to enjoy outside with those great grilling flavors – lets hope the weather cooperates!
Israeli couscous with grilled vegetables
- 1 1/2 cups Israeli couscous giant couscous
- 3 cups light stock 720ml,, you may not need quite all of it
- 1 zucchini (courgette), medium
- 1 cob corn husked
- 1/2 red pepper
- 1/2 lb fresh fava beans 225g, broad beans, in pods
- 4-5 tbsp fresh basil chopped
- 4-5 tbsp fresh parsley chopped
- 1/2 lemon juice and zest
- 2 tbsp olive oil
- Put the couscous in the stock, bring to the boil and simmer for around 10-12minutes until it is cooked and tender. Drain off any excess stock and rinse gently then place in a bowl. Add the lemon juice and zest, olive oil, basil and parsley and mix through.
- While the couscous is cooking, cut the zucchini into thick, diagonal slices, cut the 1/2 pepper in half. Drizzle the zucchini slices and fava bean pods in a little olive oil (no more than around a tablespoon in all) and rub in. Add a little salt to the fava beans.
- Place the zucchini slices, pepper chunks, fava bean pods and corn on the grill and cook until all are just cooked - all may be a little black but not too much. The time will depend on your grill but will be around 10mins.
- Chop the zucchini and pepper into bite-size or smaller chunks, pop the beans out of the pods and cut the corn kernels from the cob. Add all to the couscous, mix through and serve.
- Can also be eaten cold.
Try these other vegetarian dishes perfect for summer:
See what else you can enjoy for Weekday Supper this week:
Monday – Summer Zucchini Succotash by MealDiva
Tuesday – Israeli Couscous with Grilled Vegetables by Caroline’s Cooking
Wednesday – Eggplant Caprese Skillet Pizza by The Crumby Cupcake
Thursday – Spicy Chicken Burgers by Life Tastes Good
Friday – Sesame Chicken Lettuce Wraps by Hezzi-D’s Books and Cooks
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