Vegetable-Packed Israeli Couscous

Mix fresh, grilled or sauteed vegetables with peal-sized Israeli couscous for a veggie-packed dinner tonight.

May 10, 2012

The larger, pearl-size Israeli couscous is so versatile and can be can mixed in many combinations of veggies, herbs, and even fruits—it comes out great every time. Couscous is made from semolina, and therefore it's considered a pasta. You cook it just like other pastas.

Serves: 6
Prep: 6 min
Cook: 4 min
Total: 17 min



  • 2 cup Israeli couscous
  • 10 grape or cherry tomatoes, halved
  • 1/2 yellow bell pepper, seeded and chopped
  • 1 cup shelled edamame
  • 1/3 cup dried cranberries
  • 1/4 cup chopped dried or fresh parsley
  • juice of 2 lemons
  • 1 tsp extra-virgin olive oil
  • ground black pepper to taste

For a change of pace, you can replace the edamame, tomatoes, and/or yellow bell pepper with any three of the following: 1/2 red bell pepper, seeded and chopped; 1/2 orange bell pepper, seeded and chopped; 1/2 onion, chopped; 1 cucumber, seeded and cut into chunks; 1 cup chopped baby carrots; 1 rib celery, chopped; or 15 asparagus spears, trimmed, chopped, and lightly steamed. The dried cranberries can be swapped out for 1/3 cup raisins, golden raisins, or chopped dried apricots.

1. Cook the couscous according to the package directions. Drain. Rinse well under cold running water. Place in a large bowl.

2. Add the remaining ingredients and mix well. Serve either at room temperature or chilled.

Serving Suggestions
This dish can be eaten as a meal, a snack, or an accompaniment to any protein-based meal.

Nutritional Facts per serving
Calories 290.2
Fat 2.3 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 19.2 mg
Carbohydrates 56.5 g
Total Sugars 6.1 g
Dietary Fiber 5.2 g
Protein 10.5 g

Courtest of Rodale Healthy Recipe Finder.