Israeli Couscous with Roasted Vegetables and Basil Romesco Pasta Sauce

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.

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.

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.

Frequently Asked Questions

Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

Pasta Recipes

Looking for other vegetarian recipes like this? Try these:

Video

Recipe

quick and easy, dinner, pasta, vegetables, vegan, vegetarian, dairy-free, healthy, summer, sheet pan, stove top, roast, spicy, 30 minute meal, pescatarian, pollotarian

Vegetarian

European, Middle Eastern, Mediterranean, Spanish

Yield: 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Maika Frederic

Print

With ImageWithout Image

Israeli Couscous with Roasted Vegetables and Basil Romesco Pasta Sauce

Chewy Israeli couscous pearls tossed in robust roasted zucchini, red bell pepper, grape tomatoes, asparagus, red onion and a spicy basil fire-roasted red bell pepper and tomato sauce.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients US Metric

Israeli Couscous

• 1 cup Israeli couscous
• water
• ¼ teaspoon salt

Roasted Vegetables

• 1 cup zucchini, large dice
• 16 pencil asparagus, cut into 1 ½-inch-pieces
• ½ cup red bell pepper, large slices
• ½ cup grape tomatoes, halved
• ½ cup red onion, cut into ½-inch slices
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper pepper
• 1 tablespoon avocado oil

Finishing Up in the Sauté Pan

• 1 tablespoon avocado oil
• 2 garlic cloves, minced or garlic pressed
• 2 tablespoons pine nuts
• ¼ cup low-sodium vegetable broth
• ½ cup Basil Romesco Pasta Sauce
• ¼ cup fresh basil leaves, coarsely chopped
• 2 tablespoons fresh parsley, chopped small

InstructionsFahrenheitCelsius

1. In a 2.5-quart medium sauce pot, cook your Israeli couscous as instructed by the packaging.
2. Drain the couscous from the water with a strainer and set aside.
3. Preheat the air-fryer to 400 degrees Fahrenheit and set the cooking timer for 12 minutes. If you are using the oven, preheat the oven to 400 degrees Fahrenheit. And prepare a 13 x 18-inch half-sheet pan with parchment paper.
4. In a 3-quart medium mixing bowl, add and toss well the zucchini, asparagus, red bell pepper, grape tomatoes, onions, salt, pepper, and avocado oil.
5. When the air-fryer is ready, add the vegetable mixture and close to start the timer. If you are using the oven, place the vegetables on the parchment sheet pan, spread them out evenly, and roast for a total of 14 minutes, stirring the vegetables halfway through cooking (at 7 minutes) to ensure even roasting.
6. When the roasted vegetables and couscous are done cooking, move on to the next step.
7. For the finishing-up step, heat the avocado oil in a 10-inch medium saute pan on medium-low heat.
8. Once the oil is hot, add the garlic and pine nuts and lightly brown, occasionally stirring to prevent burning for about 30 seconds.
9. Add the roasted vegetables, Israeli couscous, vegetable broth, basil romesco pasta sauce, fresh basil, and parsley, and combine well.
10. Cover and allow all ingredients to simmer together for 5 minutes.
11. Serve immediately on its own or with your favorite protein. I suggest serving it with my air fryer Turmeric Herbed Tofu.

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.

Recommended Products:

All-Clad 4110 NS R2 Stainless Steel Tri-Ply Bonded Dishwasher Safe PFOA-free Non-Stick Fry Pan / Cookware, 10-Inch, Silver -

Universal Lid for Pots and Pans,Heat-Resistant Tempered Glass Frying Pan Lid,One Size Fits All 9.5" 10" 11" Diameter Cookware, Frying Cooking Pans Cover,Touch Sensitive Handle Silicone Rubber Pot Lid

Ninja AG301 Foodi 5-in-1 Indoor Grill with Air Fry, Roast, Bake & Dehydrate, Black/Silver

Nutrition Facts

Calories

314.51

Fat

13.01 g

Sat. Fat

1.46 g

Carbs

42.24 g

Fiber

5.28 g

Net carbs

36.94 g

Sugar

4.45 g

Protein

8.94 g

Sodium

487.53 mg

Cholesterol

0 mg

These are calculations based on search results of the ingredient's nutritional information.

Similar Recipes

Quick Basil Romesco Sauce

Turmeric Herbed Tofu with Roasted Vegetable Israeli Couscous and Basil Romesco Sauce

Grilled Turmeric Herbed Tofu

https://www.justmaikacooking.com/recipes/israeli-couscous-with-roasted-vegetables

All rights reserved for Just Maika Cooking

Did you make this recipe?

Tag @justmaikacooking on instagram and hashtag it #justmaikacooking

Created using The Recipes Generator

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.

Have a Comment or Question?

If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!