Whole Wheat Israeli Couscous With Ratatouille Mozzarella And Balsamic Vinaigrette Recipes

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TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE



Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
  • Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
  • Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

RATATOUILLE WITH COUSCOUS



Ratatouille With Couscous image

I got this recipe also from the WW message boards. I added the couscous so it would keep me full longer. This is a Core recipe if you are following the Core Plan.

Provided by cherij22

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 teaspoons olive oil
2 garlic cloves, minced
1 large onion, thinly sliced
1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
29 ounces diced tomatoes
2 small zucchini, cut into 1/4 in. slices
2 yellow squash, cut in to 1/4 in. slices
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons fresh parsley

Steps:

  • .In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
  • Add eggplant, stir until coated with oil. Add peppers, stir to combine.
  • Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
  • Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.

Nutrition Facts : Calories 122.5, Fat 3.7, SaturatedFat 0.6, Sodium 312.4, Carbohydrate 22.4, Fiber 7.3, Sugar 11.5, Protein 4

ISRAELI COUSCOUS, TOMATO AND MOZZARELLA SALAD



Israeli Couscous, Tomato and Mozzarella Salad image

My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.

Provided by msoders

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups fresh cherry tomatoes
1 (8 ounce) container fresh perline mozzarella cheese
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, crushed and minced
1 (8 ounce) box israeli couscous
1/4 cup chopped fresh basil
basil leaves, for garnish

Steps:

  • Halve cherry tomatoes.
  • In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
  • Cook couscous according to directions.
  • Rinse Couscous with cold water until cool.
  • Toss Couscous and Basil with tomato and mozzarella mixture.
  • Garnish with whole basil leaves serve.

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