Tahini Israeli Couscous with Grilled Vegetables
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Quick cooking Israeli couscous pairs with smoky grilled vegetables and a creamy, bright tahini sauce for a delicious summer side dish, served hot, cold, or room temperature.
  • 8 oz Israeli couscous (I used Trader Joe's brand)
  • 1¾ c chicken or vegetable broth
  • 3 t olive oil, divided
  • 2 medium summer squash, sliced thick (sub zucchini)*
  • 1 bell pepper*, halved with seeds removed
  • ¼ c fresh herbs such as flat leaf parsley, basil, cilantro
  • Toasted slivered almonds to garnish (optional)
Tahini Dressing
  • ¼ c tahini
  • Juice and zest of one lemon
  • 3 T extra virgin olive oil
  • ½ t salt
  • ¼ t ground black pepper
  1. Add 1t olive oil to a sauce pan, set to medium heat. Add the dry couscous and toast lightly in the olive oil until the couscous begins to brown, about 3 minutes. Add the broth, cover and reduce heat to low. Cook until the liquid has absorbed and the couscous is fluffy, about 10-15 minutes. Remove from heat and set aside.
  2. To prepare the dressing, whisk all the ingredients together. Taste for salt and pepper. Set aside.
  3. Drizzle the remaining oil on the sliced vegetables and sprinkle lightly with salt. Grill the vegetables until soft and lightly charred. Allow the vegetables to cool, then dice.
  4. In a large bowl, combine the Israeli couscous, grilled vegetables, and tahini dressing. Mix well. Gently fold in the herbs.
  5. Garnish with slivered almonds and extra herbs if desired. Serve warm, cold, or at room temperature.
Recipe by The Mexitalian at http://themexitalian.com/tahini-grilled-vegetable-israeli-couscous/