Robust Israeli couscous with roasted vegetables of roasted zucchini, red bell pepper, grape tomatoes, asparagus, and red onion in spicy basil and red bell pepper tomato sauce.

Comforting
Nothing is more comforting than a warm bowl of pasta. Don’t you agree? The chewy texture provides an incredibly fulfilling experience that's hard to beat! Whether it's spaghetti, macaroni, or in this case, Israeli couscous, the joys of scooping up a spoonful of pasta deliciousness on your plate are truly unparalleled.
Even better, a single batch can easily last for days, perfect for leftovers and providing warmth and nourishment throughout multiple meals, which makes it great for meal planning. Nothing compares to the heartwarming sensation of enjoying a home-cooked plate of Israeli couscous with roasted vegetables - one taste, and you'll be hooked forever!
I know I was. It is such a great side kick too. I love to serve this with my grilled turmeric herbed tofu and Quick Basil Romesco Pasta Sauce. The tofu provides a crisp texture as if I were eating fried chicken! Fried chicken and pasta!? Why not! Haha. But seriously, we enjoyed this meal.
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Ingredients
You’ll cook your Israeli couscous first and set it aside. Then you will combine your zucchini, asparagus, red bell pepper, grape tomatoes, red onion, salt, ground black pepper, and avocado oil in a bowl. Then pour the vegetable mixture into your pre-heated air fryer or oven when the couscous and vegetables are done. You can start the sauteeing process. Add garlic, pine nuts, and toast in your heated oiled pan, then add couscous, vegetables, vegetable broth, romesco sauce, basil, and parsley, and combine it well. At this point, I suggest you check the seasoning of the liquid and add salt or more chili pepper if you are using store-bought romesco sauce. Then you will cover and simmer for about five minutes. And serve!
See recipe card for quantities.
Busy Folks: Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab. You'll also find more detailed steps for the instructions above.
Substitutions
- Pencil Asparagus - Try jumbo asparagus or broccoli florets.
- Basil Romesco Pasta Sauce - If you are short on time, you can use store-bought Romesco sauce. I suggest adding ¼ teaspoon of chili flakes or ½ teaspoon of harissa paste to the sauce.
Change the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
These other vegetables are great for roasting; ensure you cut them in uniform size for even cooking.
- Acorn Squash
- Artichokes
- American or Japanese Sweet Potatoes
- Asparagus (jumbo)
- Beets
- Butternut Squash
- Chili Peppers (mild for flavor)
- Cauliflower
- Parsnips
- Tomatoes (Plum, Cherry, or Campari)
- Turnips
- Yellow Squash
Equipment
- Air Fryer - This recipe was developed using the Ninja Foodi 5-in-1 Indoor Grill. If you do not have an air fryer, you can try roasting in the oven. You have two options with different results: a sheet pan with parchment paper or a sheet pan with a sheet pan rack. The parchment paper will produce vegetables roasted in their juices and caramelization at the bottom. In contrast, the sheet pan rack will result in just roasting around the vegetables due to the hot air flowing around the vegetables. Now, the trick is not to overcrowd in whatever method you choose, but if this happens, toss in between cooking.
- Frying Pan with Lid - Preferably a 10-inch pan. I used the All-Clad Stainless Steel Nonstick Fry Pan to develop this recipe. I've trusted All-clad for years and invested in them because they last long. Compared to other non-stick pans, this one is safe under the broiler!
- Blender or Food Processor - Used to emulsify the ingredients in the Romesco pasta sauce to create a smooth and creamy sauce. To develop this recipe, I used the Vitamix Professional Series Blender. I've used Vitamix for years, even in the professional kitchen. I've also upgraded my small food processor to the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to add the oil for excellent emulsification slowly.
Storage
- Refrigerator - To store in the refrigerator, place in a 2-inch shallow pan to cool down quickly. Then store in an air-tight sealing container. The pasta dish will last for up to four days.
- Freezer - First, follow the refrigeration process mentioned above. Place it in the freezer in a labeled, airtight container.
Cooking Tips
- Prep Ahead - I always suggest cutting everything out, portioning, and setting up before cooking. This will ensure you focus on cooking the dish without running to grab or forgetting to add something.
- Quick-Step If you are Using the Oven - Try roasting your seasoned tofu, chicken, fish, lamb, or vegetables on the same sheet pan. That way, when the protein and vegetables are done, you just have to make and serve the couscous. Plus, you get the benefit of any juices from the protein seeping into the vegetables.
- Roasting Vegetables Size Tip - Try to cut all your ingredients in uniform cooking sizes to allow all of the ingredients to cook evenly to prevent burning or undercooking.
Frequently Asked Questions
Israeli couscous, or Ptitim or "rocks," is a pasta-like dish popular in Israel and worldwide. Unlike traditional couscous, which consists of small pellets of semolina wheat, Israeli couscous is made from larger pearls of toasted flour shaped into balls. It has a firmer texture than regular couscous and retains its shape when cooked, making it ideal for salads, side dishes, pilafs, soups, and more.
The history of Israeli couscous dates back to the 1950s when food shortages led an Israeli entrepreneur to develop this unique pasta alternative out of leftover ingredients. Since then, it has become a favorite among Israelis and foodies everywhere, adding diversity and flavor to their culinary repertoire. People would think it’s a bigger version of couscous, but nope! I was one of those people years ago.
These oils can withstand high heat at 400 degrees before releasing smoke. I recommend avocado oil, but alternatively, you can use canola oil.
The oil velocity should change by moving more freely around the pot when tilting the pot from side to side compared to when you had first poured in the oil. You can test the readiness of your oil by tossing a piece of bread into the oil.
If the oil starts bubbling around the bread and browning takes about 60 seconds, you are ready. If it begins to burn and smoke, your oil is way too hot! Great Tip: Heat the pan first, then add the oil, helping with the non-stick process.
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Homemade Easy Spicy Basil Pesto
- French Omelet with Whipped Garlic Herbed Cottage Cheese
- Healthy Whipped Garlic Herbed Cottage Cheese Spread
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
Pasta Recipes
Looking for other vegetarian recipes like this? Try these:
- Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
- Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
- Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
- Curry Chicken Gnocchi Soup with Spinach and Mushrooms
Video
Recipe
Israeli Couscous with Roasted Vegetables and Basil Romesco Pasta Sauce
Ingredients
Instructions
Notes
Pencil Asparagus Substitutes
- Jumbo Asparagus
- Broccoli Florets
Why Avocado Oil for the Air Fryer?
- These oils can withstand high heat at 400 degrees before releasing smoke.
- I recommend avocado oil, but alternatively, you can use canola oil.
When is my Oil Hot When Sauting?
- The oil velocity should change by moving more freely around the pot when tilting the pot from side to side compared to when you had first poured in the oil.
- You can test the readiness of your oil by tossing a piece of bread into the oil; if the old starts bubbling around the bread and browning takes about 60 seconds, you are good to go. If it begins to burn and smoke, your oil is way too hot!
- Great Tip: Heat the pan first, then add the oil, helping with the non-stick process.
Basil Romesco Pasta Sauce Alternative
- If you are short on time, you can use store-bought Romesco sauce.
- I suggest adding ¼ teaspoon of chili flakes or ½ teaspoon of harissa paste to the sauce.
Storage: Refrigerator
- To store in the refrigerator, place in a 2-inch shallow pan to cool down quickly.
- Then store in an air-tight sealing container.
- The pasta dish will last for up to four days.
Storage: Freezer
- First, follow the refrigeration process mentioned above.
- Place it in the freezer in a labeled, airtight container.
Reheat
- Completely thaw it out in the refrigerator to prevent bacterial growth.
- Stovetop: I suggest heating it slowly in a saucepan with one tablespoon of vegetable broth on medium heat covered, occasionally stirring to prevent burning the bottom of the pan.
- Microwave: Depending on your portion, heat one portion for 2 to 3 minutes, stirring the dish content every minute until it is hot.
Nutrition Facts
Calories
314.51Fat
13.01 gSat. Fat
1.46 gCarbs
42.24 gFiber
5.28 gNet carbs
36.94 gSugar
4.45 gProtein
8.94 gSodium
487.53 mgCholesterol
0 mgThese are calculations based on search results of the ingredient's nutritional information.
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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