Go Back
+ servings
Israeli couscous with grilled vegetables
Print Recipe
5 from 2 votes

Israeli couscous with grilled vegetables

Lots of grilled vegetables, Israeli couscous and a herby dressing make for a tasty vegetarian main or side.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 3 -4
Calories: 490kcal
Author: Caroline's Cooking


  • 1 ½ 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
  • ½ red pepper
  • ½ lb fresh fava beans 225g, broad beans, in pods
  • 4-5 tbsp fresh basil chopped
  • 4-5 tbsp fresh parsley chopped
  • ½ 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 ½ 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.


Calories: 490kcal | Carbohydrates: 79g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 769mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1885IU | Vitamin C: 63.2mg | Calcium: 86mg | Iron: 3.1mg