Two Peas and Their Pod

Israeli Couscous Salad with Roasted Vegetables

We didn’t plant a big garden this year, only herbs, but we still have an abundance of summer vegetables thanks to neighbors and the farmers market. Our counter was overflowing with vegetables so I decided to roast a big pan of veggies. I used eggplant, zucchini, yellow squash, red pepper, onion, and garlic. When the vegetables were done roasting I made a Israeili Couscous Salad with Roasted Vegetables.

Josh likes couscous but he loves Israeli couscous. It is his favorite. Israeli couscous, which is sometimes called pearl couscous, is a small semolina pasta. It has a springy, chewy texture and is larger in size than the traditional yellow North African couscous. Israeli couscous is toasted and has a slightly nutty flavor. I buy it at Whole Foods or Sunflower Market in the bulk bins. If you haven’t tried it, I highly recommend it, especially in this salad:)

To make the salad, I combined the Israeli couscous and roasted vegetables in a large bowl. I also added fresh basil and feta cheese. Next, I made a simple balsamic dressing and poured it over the salad. I stirred the salad until it was well coated with the dressing. We enjoyed the salad at room temperature, but it is also good chilled. This salad keeps well and makes great leftovers.

If you can’t keep up with your garden vegetables, make this Israeli Couscous Salad with Roasted Vegetables. It is easy and you can use up several of your vegetables at once. It is also a great salad to serve at your Labor Day party.  It is fresh, healthy, and perfect for the end of summer.

Israeli Couscous Salad with Roasted Vegetables

Yield: Serves 4-6


1 small eggplant, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
3 cups water
Pinch of salt
1 1/2 cups dry Israeli Couscous
1/4 cup chopped basil
1/3 cup feta cheese

For the Balsamic Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper


1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the eggplant, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.

2. In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and rinse with cold water. Set aside.

3. In a large bowl, combine couscous and roasted vegetables. Stir in the basil and feta cheese.

4. To make the dressing: In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over couscous and vegetables and stir until well combined. Serve at room temperature or chilled.

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54 Responses to “Israeli Couscous Salad with Roasted Vegetables”

  1. Katrina @ Warm Vanilla Sugar — August 31, 2011 @ 4:07 am

    I also love Israeli couscous! This recipe in particular sounds lovely. Yum!

  2. Erica — August 31, 2011 @ 4:41 am

    Mm i bet those vegetables smelled amazing while they were roasting! Israeli couscous is the best

  3. Kathryn — August 31, 2011 @ 4:54 am

    What wonderful colours and flavours, I can’t wait to try this.

  4. Is it bad that my hubs and his relatives all come from Israel and I’ve never cooked this for him!? I think I should change that. Whoops :)

    Those roasted veggies look PERFECT!

    And I was just on Jenny’s site and what she and Amanda made for you….I would love to come raid your house or snatch the shipment outta the delivery guy’s hands :)

  5. Jessica @ How Sweet — August 31, 2011 @ 6:35 am

    I love Israeli couscous – love it so much more than the tiny couscous!

  6. Mmmmm…Israeli couscous is sooo good. This looks fabulous with all of the delicious vegetables! :-)

  7. GourmetOnADiet — August 31, 2011 @ 8:08 am

    MAN that looks good, and right up my alley, something I would totally cook. I love the big couscous, it’s so delicious! Note to self, need to eat more of it. Thanks for the inspiration!

  8. Heather (Heather's Dish) — August 31, 2011 @ 8:29 am

    israeli couscous is probably one of my favorite things ever, and the problem is that i never eat it! it’s delicious though and i love that you paired it with such colorful veggies :)

  9. brandi — August 31, 2011 @ 9:15 am

    Salads like this are one of my favorite things about this time of year.

    And Israeli couscous is one of favorite things! It’s so good and doughy.

  10. Kristen — August 31, 2011 @ 10:27 am

    oh I love the mix of veggies in this dish. Roasted vegetables are delicious this time of year!

  11. Amanda — August 31, 2011 @ 10:55 am

    This looks so delicious!!

  12. That looks amazing!

  13. Joanne — August 31, 2011 @ 12:45 pm

    You can’t go wrong with that many roasted veggies in one place!

  14. DessertForTwo — August 31, 2011 @ 1:27 pm

    Another fabulous veggie side dish! Thanks :)

    LOVED seeing all the baby shower posts for you today :)

  15. marla — August 31, 2011 @ 3:44 pm

    LOVE roasted veggies, cous cous and a dash of cheese. Can you bring this to your virtual shower please 😉

  16. Love the chewy texture of Israeli couscous, it’s great in veggie salads like this.

  17. HeatherChristo — August 31, 2011 @ 5:18 pm

    This looks so healthy and delicious- perfect for late summer veggies!

  18. Delishhh — August 31, 2011 @ 5:19 pm

    Looks awesome and congrats on the new arrival coming soon!

  19. Rebecca ~ Sweet Baby Yams — August 31, 2011 @ 6:08 pm

    This would be a good way to use some of my summer vegetables. Great post and congratulations on the little pea!

    • Two Peas replied: — August 31st, 2011 @ 6:54 pm

      Thank you!

  20. Fuji Mama — August 31, 2011 @ 6:13 pm

    I’m with Josh, I like regular couscous, but I LOVE LOVE LOVE Israeli couscous!! What a perfect way to finish out the summer—I can’t help but love all of those delicious roasted veggies!

  21. Jeanette — August 31, 2011 @ 6:20 pm

    Israeli couscous has such a nice texture. I bought a huge bag of whole wheat couscous and am still working my way through it. Love roasted vegetables which would I’m sure go perfectly with Israeli Couscous.

  22. Winnie — August 31, 2011 @ 7:37 pm

    Beautiful salad Maria! ps Thanks for the shout-out to mine :)

  23. susan — August 31, 2011 @ 8:46 pm

    congrats on all of the wonderful well wishes today, Maria. Had I known – I would have made something fabulous! When that baby comes, I will bake your something – and ship it off in a nice, neat little package and tied with a bow!

    • Two Peas replied: — August 31st, 2011 @ 11:37 pm

      The shower was a surprise to us! Thanks Susan:)

  24. Sarah K. @ The Pajama Chef — August 31, 2011 @ 9:44 pm

    i love all the colors and flavors. looks like the best of summer!

  25. Blond Duck — September 1, 2011 @ 8:08 am

    I love roasted veggies!

  26. Sarah — September 1, 2011 @ 10:06 am

    I have a TON of regular couscous, do you think it would come out OK if I use that instead?

    • Two Peas replied: — September 1st, 2011 @ 10:47 am

      Sure, you can use regular couscous. Enjoy!

  27. Danica — September 1, 2011 @ 11:16 am

    Congratulations! I have to say… your blogger friends are about the most adorable friends EVER. A virtual baby shower?!?! Fun! Congratulations and I hope you are feeling well! :)

  28. Jamie — September 1, 2011 @ 12:27 pm

    This is one of my favorite summer meals. I have eaten something similar probably a dozen times this summer alone, it was an easy thing for me to make since I was very very pregnant and a little lazy in the kitchen. My daughters (ages 5 &3) say they are cuckoo for couscous since we’ve eaten it so often this summer.

    I would make a marinade for the vegetables using olive oil, balsamic vinegar, salt, pepper, and garlic. Then grill the vegetables along side some chicken breasts, so we didn’t have to heat up the kitchen. Once everything was cooked it all got chopped up into similar size pieces and tossed into the couscous. Delicious!

  29. Barefeet In The Kitchen — September 1, 2011 @ 12:33 pm

    This sounds delicious! I haven’t tried Israeli couscous, but I’m betting I’ll like it much better than regular. Thanks for the tip!

  30. Carolyn — September 1, 2011 @ 2:01 pm

    We love isreali couscous but often I feel a little lost as to what to add to it. This recipe is a keeper!

  31. Urban Wife — September 1, 2011 @ 2:41 pm

    You know, I have yet to try Israeli Couscous. We love making regular couscous for dinner by adding in some chick peas for extra protein. Usually, I leave the dressing separate from our leftovers portion so that the couscous doesn’t get all mushy overnight. I guess I’m just picky. :)

  32. Charissa — September 1, 2011 @ 6:58 pm

    Looks like an awesome lunch, but I would use WW couscous!

    SO fresh and gourmet looking! Good job guys!

  33. Feast on the Cheap — September 1, 2011 @ 7:21 pm

    Such a pretty salad – almost too pretty to eat!

  34. Georgia Pellegrini — September 1, 2011 @ 7:36 pm

    I love roasted veggies, they’re so easy to make delicious!

  35. Baking Serendipity — September 2, 2011 @ 12:05 am

    This looks so simple and delicious…perfect for the end of summer! :)

  36. Becki @ Becki's Whole Life — September 2, 2011 @ 6:47 am

    Love Israeli Cous Cous and the combo with the roasted veggies is great! I get mine at Trader Joe’s.

  37. Elle — September 2, 2011 @ 10:58 am

    I love salads like this-they’re so hearty!

  38. Ashley@BakerbyNature — September 4, 2011 @ 2:59 pm

    I have been having a love affair with roasted veggies all Summer, and just discovered my love for israeli couscous this week; I cannot wait to combine the two together and try this salad.

  39. Pingback: Tortellini Pasta Salad with Roasted Vegetables Recipe | Two Peas & Their Pod

  40. Tali Simon — September 5, 2011 @ 2:33 pm

    I love to cook with roasted vegetables, and we love couscous, but I haven’t yet put the two together. Great lunch item, too. Thanks!

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