Israeli Couscous with Roasted Vegetables

First, prepare the roasted vegetables:

• Cooking spray
• 1 medium red bell pepper, cut into strips
• 1 yellow summer squash, cut into thin rounds
• 2 small zucchini, cut into thin rounds
• 1 medium red onion, cut into wedges
• 1 – 14 oz. can artichoke hearts, without oil, drained and halved
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. fresh thyme, minced
• 1 Tsp. salt, or to taste
• 1/2 Tsp. black pepper, or to taste

Preheat oven to 450 degrees.

Spray a large baking sheet with cooking spray. Arrange pepper, squash, zucchini, onion and artichokes on prepared baking sheet and coat with cooking spray; drizzle with balsamic vinegar, sprinkle with thyme, salt and black pepper.

Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, 30 minutes.

While veggies are roasting, prepare the couscous:

• 1 bag of Osem Israeli Couscous (8.8 oz/ 250g)
• Olive oil
• 1/2 yellow onion, chopped
• 1 clove of garlic, crushed
• 2 cups vegetable broth, warmed
• Salt and pepper, to taste

Sauté the onion and garlic in olive oil over a medium heat until the onion turns tender and translucent, about 8 minutes. Add a few more dashes of olive oil and couscous, stir well. Pour in 2 cups of hot vegetable broth bring to a boil and reduce heat to a simmer. Continue to stir until couscous is tender, about 10 minutes.


Fix each plate by spooning the desired amount of couscous and top with the roasted vegetables. ENJOY!