Roasted Corn Israeli Couscous

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This Roasted Corn Israeli Couscous is so simple to make in just 30 minutes. Using frozen roasted corn, you can make this light and lemony dish any time of year.

To make this Roasted Corn Israeli Couscous, first heat a medium pot over medium heat. then add the uncooked couscous and olive oil. (*Note- if you are making this recipe oil-free, you can skip this first step and go straight to adding boiling water to the couscous.) Cook in the oil for about 6-7 minutes, stirring occasionally with a large wooden spoon until the couscous starts to brown a little.

Meanwhile, in a small pot, boil 1 3/4 cups water. When ready, add the boiling water to the couscous. Reduce the heat to medium, cover and simmer for about 8-10 minutes, until the water is absorbed and the couscous is soft.

Meanwhile, in a Dutch oven or medium/large pot over medium-high heat, add the vegetable broth. When hot, add the garlic cloves and cook for 1 minute. Then add the broccoli and mushrooms. (Note: if the vegetable broth has completely evaporated, add about 1-2 tablespoons water so the veggies don’t stick). Cook for 3-4 minutes, stirring occasionally until soft.

Next add the spinach and roasted corn and reduce heat to medium. Stir and cover. Let heat for about 2 minutes until warm and the spinach is wilted.

Next, add the Spanish paprika, salt, pepper, cayenne pepper and thyme. Stir and remove from heat. Lastly, add the vegan butter, lemon juice and cooked couscous. Stir and serve.  

Note: This dish is super versatile; many types of veggies can be added or swapped out. I’ve tried it with the addition of sweet green peas and chopped green onions and parsley. Yum!

Roasted Corn Israeli Couscous

• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 4 1x

Ingredients

• 1 1/3 cups Israeli couscous (pearl couscous)
• 1 tablespoon olive oil (for oil-free, see note below*)
• 2 tablespoons unsalted vegetable broth
• 3 garlic cloves, minced
• 1 cup broccoli, chopped into small florets
• 4 ounces chopped white button mushrooms (about 1 cup)
• 1 cup packed fresh spinach, chopped (can also use frozen)
• 1 1/2 cups frozen roasted corn
• 1/2 teaspoon Spanish paprika
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper (or to your desired spiciness)
• 1/2 teaspoon thyme flakes (or 1/4 teaspoon ground thyme)
• 1 tablespoon vegan butter, optional
• 2 tablespoons fresh lemon juice

Instructions

1. In a medium pot over medium heat, add the couscous and olive oil (*if oil-free, you can skip this first step and go straight to adding boiling water to couscous). Cook in the oil for about 6-7 minutes, stirring occasionally until starting to brown.
2. Meanwhile, in a small pot, boil 1 3/4 cups water. Add the boiling water to the couscous, reduce to medium heat, cover and simmer for about 8-10 minutes, until water is absorbed and couscous is soft.
3. Meanwhile, in a Dutch oven or medium/large pot over medium-high heat, add the vegetable broth. When hot, add the garlic cloves and cook for 1 minute. Then add the broccoli and mushrooms. (If the vegetable broth is evaporated, add about 1-2 tablespoons water). Cook for 3-4 minutes, stirring occasionally until soft. Add the spinach and roasted corn and reduce heat to medium. Stir and cover. Let heat for about 2 minutes until warm. Next, add the Spanish paprika, salt, pepper, cayenne pepper and thyme. Stir and remove from heat. Add the vegan butter, lemon juice and cooked couscous and stir. Serve.

Notes

This recipe makes a total of 4 cups (1 cup per serving). Store in an airtight container in the fridge for 4-5 days. 

Note: This dish is super versatile; many types of veggies can be added or swapped out. I’ve tried it with the addition of sweet green peas and chopped green onions and parsley. Yum!

Keywords: couscous, israeli, lemon