Broiled vegetables with toasted Israeli couscous

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It’s been a busy few weeks and I was missing in action for sometime.   I’ve missed visiting your blogs and posting some of my own.  I guess this is the time of year when it is so hard to get it all done isn’t it?  I have however, been taking pictures and planning a few dishes that I will be posting over the next couple of weeks, so all is not lost.  Beach trips, hikes, picnics, road trips, planning vacations and getting together with friends spells summer with a capital S!  Summer is here, and with it comes lighter meals barbequed, salads, an array of fruit and vegetables that are available at the market.  Hooray!

Have you ever tried Israeli toasted pasta, shaped like pearls? Believe me, it’s outstanding!  Outside of Israel, it is known as Israeli couscous or Jerusalem couscous.  When I first tried it, I preferred it to the more traditional Moroccan couscous found in stores today and it is what I use now.   It is cooked just a tad longer and the pearl like shaped balls feel so good in your mouth – mix it with roasted vegetables and fresh herbs and you’ve got a dish to savor through the dog days of summer.  I paired this dish with a very tasty salmon bake with pecan-crunch coating.  This dish was adapted from Epicurious’s website.

IMG_3420chopping up the raw ingredients

IMG_3424A peek in the oven

IMG_3431And there you have it, a close-up of the pearly like couscous with the broiled vegetables.  Look at those colors, textures and freshness of this dish.  It has fast become a staple in our kitchen.

I thought to pair the above dish with a salmon bake.


Broiled vegetables with toasted Israeli couscous

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 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 yellow bell pepper, quartered lengthwise
  • 1/2 cup chopped red onion
  • 1 cup toasted Israeli couscous (4 ounces)
  • 1 3/4 cups chicken broth
  • 3 tablespoons thinly sliced fresh basil
  • 2 tablespoons fresh thyme


  1. Whisk together balsamic vinegar, garlic, 2 tablespoons olive oil and salt and pepper to taste.
  2. Preheat broiler.  Toss zucchini, red onion, yellow squash and bell peppers with half of dressing in large bowl, then marinate 5 minutes.
  3. 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.
  4. Transfer to a cutting board, then broil remaining dressed vegetables in same manner.  Do now crowd vegetables as they will steam.

Let the vegetables broil.  Now start heating the broth, add couscous and simmer for 10-12 minutes (or follow package directions).  Fluff with a fork when done.  Stir in broiled vegetables, basil, thyme and remaining dressing.  Add salt and pepper to taste.  Serve at room temperature.

I can’t wait to mingle with my buddies at the Fiesta today.  I’ve missed everyone, but am now back with recipes and stories to share.  Thanks Angie@The Novice Gardener for always hosting these grand parties.  Today, our co-hosts are Jhuls@The Not So Creative Cook and Justine@ Eclectic odds n sods.  Thanks ladies, what would we do without co-hosts!

49 Replies to “Broiled vegetables with toasted Israeli couscous”

      1. My sister has left now, she was here for the past couple of weeks. I’ve been mentioning your blog to some of my fellow-Goan friends and they all want to visit your site, so I have given them the site’s name.

        Liked by 1 person

    1. Thanks Fae, I hope you are doing well… It’s been busy here, so I haven’t kept up with my blog as much as I’d have liked to, but I’m dying to visit other blogs this FF and see what everyone has been up to.


    1. It’s great that you’ve tried it Desley, now you’ve got one more version to attempt. Hope you are doing well, I’ve been MIA for a while, but now back in the swing of things and hoping to visit with other bloggers too. Has the weather cooled down in Brisbane yet?

      Liked by 1 person

      1. I’m well thanks, have been busy traveling as usual. I noticed you were away , wondering what you were up to. Welcome back 😄 Yes it’s much cooler at the moment. The blankets are on the bed again lol.

        Liked by 1 person

      2. I wasn’t anywhere travelling, but my sis was visiting from England for 2 weeks and more visitors after that :). Strange isn’t it, it’s so darn hot and humid here today, I broke down and turned on the AC, just a bit too early in the season for that. I’ve got some trips lined up for later in the year, some abroad and some around the USA. Stay warm 🙂


    1. Oh you’re very welcome Sridevi. You could find the Israeli couscous at really any grocery store I believe. I never did notice it before, but now I’ve bought a full jar and will try various veggies with it. 🙂


  1. I have missed you Loretta – one does notice. This time of the year it is hard with so many things going on and we all want to be outside enjoying the warmer weather. You made up for it with this beautiful dish – I have never had this couscous before but I know I would love it with all of those veggies and serving it with salmon too! Absolutely delightful 🙂

    Liked by 1 person

    1. Thanks so much Judi, you’re so sweet. My sis was visiting from England, and then more guests after she left, so my kitchen was busy, but unfortunately my blog suffered :). It’s good to be back and see all the familiar faces again. You ought to try this couscous, you’ll probably never go back to the regular kind :). Love the feel of the pearly balls on your tongue, I’ll be making this quite often with various summer vegetables. Thanks for stopping by 🙂


  2. I have missed you and your superb blog posts- just like this one. I love Israeli couscous and the flavor of all those broiled veggies and balsamic vinegar with it-sounds heavenly!
    Great to have you back, Loretta!

    Liked by 1 person

    1. Aww, thanks Sandhya, you are too kind :). This was my first attempt at cooking Israeli couscous and I must say I’ve fallen in love with it. The possibilities with it are endless, I’ll be trying it out with various summer vegetables. Good to be back Sandhya, although I was not gone too long. 🙂

      Liked by 1 person

      1. I first ate Israeli couscous at a party and fell in love with it too. I am looking forward to your recipes using it with summer vegetables.


    1. Thanks so much, my sis did actually enjoy this yummy delight, in fact she took back a box with her, just in case she could not find this type in England. It really is a wonderful summery dish. 🙂


    1. Great to see you Lili too, and can’t wait to find out what mischief you’ve been up to with your cartoon characters :). This was a wonderful, light and healthy summer dish, I hope to repeat it again and again 🙂

      Liked by 1 person

      1. Cartoon characters having a rest, but will be back one day Loretta! 🙂 Must definitely give your lovely dish a go! Thanks again! 🙂


  3. Hey Loretta!! Glad to see you!!! I know exactly what you mean, this time of year escapes me and it’s hard to keep up on the blog!! I’m glad you’ve shared this recipe though, (looks DELICIOUS!)- I’ve never made couscous but I really think it’s time I try it! Can’t wait to see more of your pics soon! 🙂

    Liked by 1 person

    1. Thanks Stephanie, summer really brings everyone out of hiding doesn’t it? That’s a good thing though. Yes, you really ought to give couscous a try, it is pretty versatile, and Israeli couscous in my opinion, is far better than the normal Moroccan couscous.

      Liked by 1 person

    1. Ha ha you’re right, blogging should not take precedence :)). But it is pretty hard at times to get back in the flow of it if one is absent for a while don’t you think? Yes, this warm weather definitely encourages the weeds to grow like small bushes 🙂 Thanks for stopping by 🙂

      Liked by 1 person

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