So the other day I decided to cook healthy Israeli Couscous with some Char-grilled veggies and since so many of you have been asking me for the recipe, I thought why not put it all into a bite-sized post for you!
Prep time 15 minutes | Cook time 15 minutes | Portion size: 4
- 2 cups (500 mL) Israeli couscous
- 2 cougettes (zucchini)
- 2 zucchini (half cut lengthways, some sliced)
- 2 small red onions
- 2 red peppers, 2 green peppers (quartered, and seeded)
- 2 cloves garlic (smashed, sliced, whatever you want)
- 2 tbp‘s extra-virgin olive oil
- 1/4 cup (60 mL) balsamic vinegar
- 1 tsp (1 mL) dijon mustard
- 2 avocados
- 1 bag of 125g mozerella
- heated vegetable stock
- 1/4 cup of chopped fresh basil
- 1-1/4 tsp (6 mL) salt
- 1/4 tsp (1 mL) pepper
So the first thing you want to do is mix up a beautiful marinade for your veggies. To do this, whisk together your balsamic vinegar, garlic and dijon mustard – keep whisking and slowly add in your olive oil until your marinade is perfectly combined.
Take a hot minute to enjoy the buff smell and quickly move over to your chopping board to prep your vegetables.
I roughly cut my onions in half, then in half once again, but as they will be going on my ‘lean grilling machine’ I’m going to cut them in a way that they can be kept together as best they can, not too chunky, certainly not thin! Do the same by cutting up your peppers, cougettes and any other vegetables you might want to add to this dish. Tomatos are always a good look for some extra colour but I tend to avoid as it flares up various skin irritations (particularly psoriasis, stay away from the toms if you suffer from this).
Add your prepped veg into a bowl and pour half of your marinade over them. Mix it all together to ensure an even coat. Preheat your grill (or frying pan, wok, etc) and start placing the vegetables, cooking them through to the char-grillend look starts to show. Yum.
Now for the Israeli CousCous – also known as ‘Giant CousCous’, I like to use the Wholegrain pack from Waitrose.
Heat the olive oil in a pan over a medium-high heat, you need to chuck in the couscous, ensure you coat them in the oil in the pan and keep an eye on it, shuffling the pan occasionally until you see a slight change in colour (usually toasty, slight darkening) but do not let it burn! On the side of this you will now place your vegetable stock in a pan and bring it to the boil. Cover the CousCous with your hot stock and top up with boiling water (straight from the kettle) to top it up. Bring the couscous to the boil, cook until you have the al dente thing going on and drain well.
Then grab yourself a nice big bowl and pour your couscous in, chop pre-grilled vegetables to sizes that suit you and chuck into the mix. Toss in the remaining marinade and stir. Once it looks good, place it to one side until it reaches room temperature. At this point I like to finish it with chunks of avacado, mozeralla, fresh basil, a lashing or two of chilli oil and salt & pepper to taste.
There we have it, all done and all yum. Let me know how you get on if you try this dish yourself!
*Tips and recommendations
Waitrose Giant Wholegrain Couscous
Jamie Oliver Balsamic Vinegar – currently on amazing offer for £6.66 instead of £9.99 (grab some, it’s SO good)