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Spiced Israeli Couscous with Grilled Vegetables, Chickpeas, and Cilantro

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CousCousSQServes 6 to 8

2 tablespoons olive oil, plus extra for grilling
1 medium onion, cut into medium dice
1 large garlic clove, minced
2 cups Israeli couscous
2 teaspoons garam masala
1/2  teaspoon turmeric
3 cups low-sodium chicken broth
1 each: small zucchini and yellow summer squash, trimmed and quartered lengthwise
1 red bell pepper, stemmed, seeded, and quartered
Salt and pepper
1 can (15 to 16-ounces) chickpeas, drained (about 1 1/2 cups)
1/2  cup grape tomatoes, halved
1/4 cup chopped fresh cilantro

Heat 2 tablespoons of oil in a large Dutch oven or soup kettle over medium heat. Add onion; sauté until soft, about 5 minutes. Add garlic; continue to cook until fragrant, about 1 minute longer. Add couscous and spices; cook, stirring frequently, to lightly toast, 1 to 2 minutes. Add chicken broth and 1 cup of water; bring to a boil. Reduce heat to medium-low, cover, and simmer until couscous is tender and most of the liquid has evaporated, about 10 minutes.

Meanwhile, prepare a hot charcoal or gas grill fire. Lightly drizzle zucchini, squash, and bell pepper with olive oil and a generous sprinkling of salt and pepper. Place vegetables on hot rack; grill, turning only once, until are tender, 8 to 10 minute. Remove vegetables from grill, cut them into bite-size pieces, and stir them along with chickpeas, tomatoes, and cilantro into the couscous. Adjust seasonings. Serve.

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

13 Comments

  5. Barbara | VinoLuciStyle says

    I just love Israeli couscous or pearl couscous as I remember from our first introduction. I’ve grown a bit stagnant in my use because I love it done simply with some garlic, rosemary and chicken broth so delighted to see another fresh, simple recipe.

    Look beautiful and can’t wait to try it.

    Reply

  6. Leslie says

    Interesting recipe… however, why term it “israeli” couscous? Couscous is not of israeli origin; even Moroccan couscous would be far more appropriate in the title.

    Reply

  12. Angela says

    looks amazing! i just did an entry about couscous and included a link to this page with one of your pictures (giving you credit, of course!) here’s the link –

    http://reluctantwwfoodie.wordpress.com/2011/04/21/couscous-with-lime-and-scallions/

    Reply

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