Serves 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.
Ahh…looks so good with the fresh tomatoes and chick peas!
Sounds like a lovely way to get more veggies into my belly!
I love the grilled veggies in this dish!
Jen @ How To: Simplify says
This looks so fresh and tasty. I love all of the colors and flavors. Yum!
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.
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.
This looks so good! I’m going to have to keep an eye out for Israeli couscous!
Leslie, “Israeli couscous” also called “ptitim”, is a larger, baked wheat couscous-like product similar to the Italian orzo.
Katies Cooking says
yum, I love israeli couscous but I’m always looking for new ways to switch it up. Can’t wait to try your version with garam masala! This looks diviiiiine!
Cookin' Canuck says
I adore Israeli couscous and this version sounds so tasty with the addition of garam masala and turmeric.
The Cilantropist says
I have been oogling this for a few days now, think I might have to make it this weekend 😉 I totally love love israeli couscous!
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 –
Liz O. says
I made this tonight and it was delicious! I added grilled asparagus and mushrooms and it was such a great dish!