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Apr 26

Confetti Couscous

Last updated July 19, 2015
Vegan
Gluten Free
Vegan
Gluten Free

Confetti Couscous

Israeli Couscous are these delicious tiny balls of goodness. I don’t know how else to describe them. They have a chewy texture that is similar to pasta and are larger than regular couscous, but add more nutritional value and belong to the grain group. I love this salad as an easy side dish with grilled meat. Since you’re grilling meat, just throw some vegetables on the grill. If you are making this without the grill, you can always roast the vegetables in the oven. The best method is to chop them before hand.

I’ve always bought my Israeli Couscous from Trader Joe’s, but have seen it sold in many different stores. Alternatively, you can use regular couscous (just follow the instructions on the packaging for preparation). There are several options for vegetables here, feel free to mix it up. In the middle of summer I like to use summer squash and eggplant. In this particular batch, I added an extra bell pepper and omitted the eggplant. Enjoy!

Confetti Couscous2

Confetti Couscous
Author: Amy
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6 servings
Ingredients
  • 1 small eggplant, sliced vertically into 1/4 inch thick pieces
  • 1 zucchini, sliced vertically
  • 1 red, orange, or yellow bell pepper, cut into thick strips
  • 1 red onion, cut into large slices
  • 8 oz Israeli Couscous
  • 2 cups vegetable or chicken broth (or water)
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • Parmesan Cheese for garnish (optional)
  • 1/2 cup pine nuts (optional)
  • 1/2 cup chopped fresh basil
Instructions
  1. Dressing: Mix 1/4 cup oil, mustard, vinegar, and set aside.
  2. Brush the remaining oil on the veggies and sprinkle with salt and pepper.
  3. Grill veggies, cool, and chop into small pieces
  4. Bring broth and couscous to a boil.
  5. Reduce heat, cover, and simmer for about 8 minutes or until the couscous has completely absorbed the liquid.
  6. Cool and toss with veggies and dressing.
  7. Add Parmesan and pine nuts if using.
Notes
The vegetables can also be prepared in the oven. Chop them before hand, brush with oil, and roast in the oven for 20 minutes.
3.2.2929

 

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Less than 30 minutes
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I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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