Roasted Vegetable Israeli Couscous with Chicken.


I have had this box of Israeli couscous in my cabinet for, oh, probably a year. I bought it at Trader Joe’s a while back. I actually thought that Israeli couscous was referring to a specific “dish” and not just the couscous itself. It wasn’t until last weekend when my friend Mindi made Israeli couscous with vegetables for lunch that I put two and two together. Israeli couscous is a larger, pearl-sized grain that tastes similar to Italian orzo. I also discovered it was delish – and I needed to use mine up soon. The great thing about couscous is that it is super quick to prepare. I was still tired on Monday from the relay race, and wanted an easy, filling, and healthy dinner after the weekend filled with Starry Starry Nights, Chocolate Chip cookies, and Airheads. This was perfect.


I cut up some vegetables. I used grape tomatoes, green beans, red onion, yellow pepper, and garlic.


I tossed with a drizzle of olive oil, white balsamic vinegar, salt, and pepper. Eyeball it. This is one of those dishes that you don’t have to follow a recipe – a shocker because I love a good detailed recipe to follow! Roast at 425 degrees for about 15-20 minutes or until veggies are soft and slightly browned.


While the veggies are baking, heat up 1 3/4 cup of chicken broth in a pan and bring to a boil. You could also use water. I also get out the remaining ingredients – lemon, Parmesan, and herbs.


Toast 1 1/3 cup Israeli couscous in 1 T olive oil. It takes around 5 minutes for it to become a golden color. Then add chicken broth (or water) to the couscous, turn down heat, cover, and let simmer for 12 minutes.


Meanwhile, I also sliced up some baked chicken to add.


Cut up some parsley and basil.


Veggies are done – gorgeous!


Once the couscous is done, just add everything to the pan: roasted veggies, chopped chicken, squeeze of lemon juice (plus zest!), and about 1/4 cup Parmesan cheese.


The Israeli couscous has such an awesome texture – it’s nutty, slightly chewy, and pasta-like.



It’s also super good left over. I served it as a side dish (sans the chicken pieces) with my baked sesame chicken and asparagus dinner last night.



About Sarah

Always thinking about my next meal.
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One Response to Roasted Vegetable Israeli Couscous with Chicken.

  1. Lynnette Reid says:

    I’m ready to try this dish. Looks Sooo Yummy!!

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