Israeli Couscous Recipe Vegetarian: Easy & Delicious Ideas

Israeli couscous, also known as pearl couscous, is a delightful and versatile grain that offers a unique texture and nutty flavor unlike traditional couscous. This vegetarian Israeli couscous recipe is perfect for anyone looking to enjoy a wholesome, satisfying meal packed with vibrant vegetables and fresh herbs.

It’s easy to prepare, making it a fantastic option for weeknight dinners or meal prep. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this dish will quickly become a favorite.

Its combination of tender couscous pearls, sautéed veggies, and a hint of lemon zest creates a bright, flavorful bowl that’s as nutritious as it is delicious.

In this recipe, you’ll learn how to cook Israeli couscous to fluffy perfection and combine it with a colorful medley of vegetables and herbs. Plus, you’ll discover tips to customize the recipe to your liking and ideas for serving it in various ways.

Ready to dive into a hearty, healthy vegetarian meal? Let’s get started!

Why You’ll Love This Recipe

This vegetarian Israeli couscous recipe is a celebration of texture and flavor. The couscous pearls have a pleasantly chewy bite that pairs beautifully with the tender vegetables.

Plus, it’s a one-pot meal that comes together quickly, making it ideal for busy days.

Here are a few reasons why this recipe stands out:

• Simple and Quick: Ready in under 30 minutes, perfect for busy weeknights.
• Nutritious: Packed with fiber-rich veggies and plant-based protein.
• Customizable: Easy to swap or add veggies based on what you have on hand.
• Deliciously Flavorful: A fresh blend of lemon, garlic, and herbs brightens every bite.
• Great for Meal Prep: Keeps well and tastes great reheated for lunches throughout the week.

Ingredients

• 1 cup Israeli couscous (pearl couscous)
• 1 ½ cups vegetable broth (for cooking couscous)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, roughly chopped
• ½ cup fresh parsley, chopped
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Optional: ¼ teaspoon crushed red pepper flakes for heat

Equipment

• Medium saucepan with lid
• Large skillet or frying pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Serving bowl

Instructions

1. Toast the couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, until the pearls turn golden brown, about 3-4 minutes.
2. Add broth and simmer: Carefully pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer until the couscous is tender and the liquid is absorbed, about 10-12 minutes. Remove from heat and fluff with a fork.
3. Sauté the vegetables: While couscous cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Add garlic and bell pepper: Stir in the minced garlic and diced red bell pepper. Cook for another 3-4 minutes until softened and fragrant.
5. Cook zucchini and tomatoes: Add the diced zucchini and cherry tomatoes. Cook, stirring occasionally, for 5-6 minutes until vegetables are tender but still vibrant.
6. Combine couscous and veggies: Add the cooked couscous to the skillet with the vegetables. Toss well to combine all ingredients evenly over medium heat.
7. Add spinach and herbs: Stir in the baby spinach and fresh parsley. Cook for another 1-2 minutes until the spinach wilts.
8. Season and brighten: Add lemon juice and zest, then season with salt, pepper, and red pepper flakes if using. Stir everything together and adjust seasoning to taste.
9. Serve warm: Transfer to a serving bowl and enjoy immediately, or let cool for a tasty room-temperature salad.

Tips & Variations

“For a heartier meal, toss in some cooked chickpeas or crumbled feta cheese right before serving.”

• Vegetable swaps: Feel free to substitute the zucchini and bell pepper with other seasonal vegetables like asparagus, mushrooms, or roasted eggplant.
• Herbs: Mix up the herbs by adding fresh mint or basil for a different flavor profile.
• Make it vegan: Keep it plant-based by skipping any cheese or adding toasted nuts for crunch.
• Spice it up: Add a pinch of cumin or smoked paprika to the sautéed veggies for a warm, earthy taste.
• Serving warm or cold: This dish tastes fantastic both warm as a side or cold as a refreshing salad.

Nutrition Facts

Serving Suggestions

This vegetarian Israeli couscous is incredibly versatile and pairs wonderfully with many dishes. Serve it alongside a fresh green salad or roasted vegetables for a light meal.

It also complements Mediterranean dishes such as hummus, falafel, or grilled halloumi beautifully.

For a protein boost, serve with a dollop of Greek yogurt or a side of marinated tofu. It’s also fantastic as a base for grain bowls topped with avocado, olives, and a drizzle of tahini dressing.

If you enjoy this recipe, you might also love our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or try out our hearty Instant Pot Vegetarian Recipes Indian Food Lovers Adore. For a sweet finish, don’t miss the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegetarian Israeli couscous recipe offers a delicious, nutritious, and simple way to enjoy a wholesome plant-based meal. Its bright flavors and pleasing textures make it an excellent choice for both beginners and experienced cooks alike.

The recipe’s flexibility means you can easily adapt it to suit your taste preferences or whatever vegetables you have on hand.

Whether you’re looking for a quick weeknight dinner, a make-ahead lunch, or a colorful side dish, this Israeli couscous dish fits the bill. Give it a try, and you’ll find yourself coming back to this recipe time and time again.

Happy cooking!

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