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Roasted Vegetable Couscous


I adapted this recipe from Bobby Flay's and basically any vegetables will work. I have made it with regular zucchini and peppers and I recently made it this way. Insteading of broiling large pieces of zucchini, I sauteed the baby zucchini and pea pods and added the cherry tomatoes at the end.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • salt and pepper
  • 1 cup baby zucchini, cut into thirds (or 1 large zucchini)
  • 1 cup sugar snap peas, cut into thirds
  • 12 cherry tomatoes, sliced in half
  • 1/4 cup basil
  • 1/4 cup parsley
  • 2 tablespoon olive oil
  • 1 pound Israeli couscous
  • 2 cup water or stock


In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
Heat a large deep saute pan, once hot add zucchini and sugar snap peas.  Saute for 5-10 minutes until desired doneness.  Remove from pan and set aside.

Add the olive oil to the pan and bring over medium-high heat, add the couscous and toast until lightly golden brown. Pour in the water or stock and bring to a boil then cover and simmer for about 10 minutes, until couscous is al dente and water is absorbed.

Place in a large serving bowl, add the grilled vegetables, tomatoes and herbs and toss with the remaining vinaigrette. Serve at room temperature.