Broiled Vegetables with Toasted Israeli couscous

IMG_3430It’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.

IMG_3436

Broiled Vegetables with toasted Israeli couscous

  • Servings: 4
  • Time: 45 minutes
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 1/2 tablespoons balsamic vinegar
  • 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

PREPARATION

  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!

23 comments

  1. Well, you’ve come back with a bang, Loretta! Your salad looks wonderful and is just perfect as the weather warms up! I love Israeli couscous – use it all the time. It’s really wonderful with slow cooked lamb in a spicy tomato sauce with feta. Happy Fiesta Friday!

    Liked by 1 person

    1. Thanks Selma, it’s been a while I know…..I have cooked lamb with this too and it’s quite wonderful! I’ve somehow messed up on this post for some reason, and am desperately trying to correct it. I believe I inadvertently hit “new page” instead of “new post” and for some reason, I’ve got two posts of this now,and as a result, two different comment pages. For some reason, the title of my new post went under the headings too and I can’t seem to delete it. Still, when it’s all said and done, I hope to be able to relax and enjoy all the other postings from everyone. My sis was visiting from England, so I’ve been so busy with her and other guests. Hope you’re enjoying summer so far?

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      1. I just came back to say that you need to trash the page but I have read the comments below and seen that Angie’s got you covered! Shame about losing comments but there is always the next post…x

        Liked by 1 person

    1. Thanks Julie, you’re a sweetheart, and thanks for checking up on me too :). Like I said to Angie, it’s been a while, and I messed up on my latest post. I seem to have it corrected now (I have 2 posts and 2 comment pages on the same dish), but after this FF, I’ll delete the one which showed up as “new page”, I just didn’t want to delete the comments yet. Angie thinks that will solve the problem of the title of the latest post showing under my drop down menu of the main page.

      Liked by 1 person

    1. Thanks Angie, yes the person on the forum said the same thing. She said I must have hit “new page” instead of “new post”, very easily done I suppose. So yes, I did copy and paste it, and now it appears as the latest post on my home page. However, I’m still not able to delete the title of that post that appeared under “widgets”. If you go to my home page, for some reason “Broiled Vegetables with Toasted Israeli couscous” appears under Home, About Me, Cooking, GArdening, Travel. Grrrrr, Ill be sure never to be away for this long in the future – I’ve forgotten everything 🙂

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      1. I have 2 postings now of this same recipe, but I don’t want to trash it just yet as the link on FF is of the “new page” vs. the one I redid yesterday is “new post”. So I’m getting comments on both now :). After this FF, I’ll delete the “new page” one and see what happens, hopefully it will get rid of the title of the dish under my drop down menus. Thx for your help Angie, I hope it works 🙂

        Liked by 1 person

  2. This couscous salad looks so fabulous. Time has not been so friendly to me these days. Ahhh, I hope we can all do what needs to be done. I hope you can find time to relax, Loretta. And I want to thank you for bringing this amazing dish at this week’s FF. I hope you have a fun weekend. 🙂 xx

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    1. Thanks Jhuls……yes there aren’t enough hours in the day sometimes are they? ……and to think I’ve retired? Thank you for co-hosting yet again, you’re always such a doll.

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  3. I love all the colors, and this sounds tasty too! Beach trips, hikes, picnics, road trips, planning vacations and getting together with friends all sounds amazing. I hope you get a chance to relax too! I’m just finishing a bout of traveling too, and it’s been hectic, but such a worthwhile experience! Have a wonderful weekend, and happy FF!

    Liked by 1 person

    1. Yes, these days in the summer are filled to the brim aren’t they? However, I was not traveling, but rather had my sis visit from England for a couple of weeks, then more guests after that :). Where did you travel to? Thanks for your comments on the dish, and thank you too for visiting 🙂

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