Roasted Vegetables with Israeli Couscous

I love roasted vegetables.  Potatoes, onions, carrots, you name it.  I particularly love roasted squash.  Given the abundance of squash during the fall, I’m in hog heaven.  I bought a butternut squash last week in anticipation of roasting it.  I didn’t have any recipe in particular in mind, so I just sorta winged it.  I spied some Israeli couscous in the pantry I’d bought at my local international foods market and decided it would be a great accompaniment to my roasted vegetables.   I adapted it from this recipe I found on  It all turned out quite well!  I served the vegetables over the couscous and garnished it with some fresh parsley and shredded parmesan cheese.  I think some goat cheese would also work well with this.  I’ll give that a try the next time I make it :).

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Roasted Vegetables with Israeli Couscous



  • 1 butternut squash, peeled and cut into bite-sized pieces
  • 1 large purple onion, chopped into large pieces
  • 6 cloves of garlic, smashed
  • 2 T chopped sage leaves
  • olive oil
  • salt and pepper


  • 1 T butter
  • 2 c Israeli couscous
  • 4 c chicken broth
  • 1 – 2 cinnamon sticks
  • 5 – 6 whole allspice


  1. Preheat oven to 400 degrees.  Line two baking sheets with foil or parchment paper.  Divide the squash, onion, garlic and sage between the two sheets.  Drizzle with olive oil, season with salt and pepper, and toss to coat.  Bake for 30 to 35 minutes or until the vegetables are softened and browned.
  2. Meanwhile, melt the butter in a saucepan.  Pour in the couscous and cook for several minutes until the grains are nicely browned.  Add the chicken broth, the cinnamon sticks, and the allspice.  Cover and simmer over low heat until the broth is absorbed and the grains are separated, about 10 to 15 minutes.
  3. To serve, place the couscous on a plate and top with the roasted vegetables.  Garnish with chopped parsley and parmesan cheese, if desired.
Published in: on October 28, 2009 at 4:22 pm  Comments (18)  

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18 CommentsLeave a comment

  1. What a beautiful dish! I’d love to find some Israeli couscous, but I’ve never seen it around here. We used to serve it at culinary school and it was really nice with all kinds of things.

    • Thanks WC! We may need to a Foodie Exchange. I could certainly get you some

  2. YUM, I have looked high and low for Israeli Couscous, I love the size of it. This dish looks and sounds yummy!

  3. Looks and sounds wonderful. I can’t get enough squash either. For some reason I feel like I have to hurry and eat as much as I can??? Beautiful Picture.

  4. I’m putting Israeli Couscous on my shopping list, hopefully our super store has it.

  5. That is nice looking…..I love roasted veggies too. I put a quarter cup of maple syrup on them and bake for awhile. Great way to get you veggies!

  6. This looks wonderful. Great picture. I love roasted vegies and I really like Israeli couscous, much better than the smaller. Thanks so much for this idea. You’re a good “winger” 🙂

  7. This is a beautiful plate… perfect presentation, and I am jealous of the photo.

    well done

  8. Looks like something the vegetarians would really enjoy! The last post about blue cheese was more up my alley!

  9. Mmm, looks delish! I love roasted squash, and have some Israeli couscous in the pantry. I must remember to use it more often.

  10. This sounds like an absolutely perfect dish. I adore roasted veggies!!

  11. stop by my blog today, I have nice things to say about you again…

  12. I love Israeli couscous. This is such a gorgeous dish and just perfect for the season too!

  13. I LOVE Cous Cous but have never seen this Israeli version. It looks so exotic and delicious. I need to find this…hopefull I can !

  14. Oh, I just love Israeli couscous. Plus, anything with roasted veggies is just fine by me. Gorgeous recipe!

  15. Time for new post!

  16. Shelly – were you been girl?! Looking forward to some new recipes and posts 🙂

  17. Israeli couscous is one of my favourite things to cook. Yours is lovely!

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