Israeli Couscous with Roasted Vegetables

Pearl-shaped Israeli couscous (ptitim) toasted in olive oil and cooked in stock, mixed with roasted zucchini, bell pepper and cherry tomatoes with lemon and parsley.

Ingredients

• 250 g Israeli couscous (ptitim)
• 400 ml vegetable stock
• 1 zucchini, diced
• 1 red bell pepper, diced
• 200 g cherry tomatoes, halved
• 1 onion, diced
• 2 garlic cloves, minced
• 3 tbsp olive oil
• Zest and juice of 1 lemon
• 1 bunch parsley, chopped
• Salt and pepper

Method

1. 1
   Toast couscous in 1 tbsp olive oil until lightly golden. Add stock, bring to a boil and simmer until absorbed.
2. 2
   Sauté onion, garlic, zucchini and bell pepper in remaining olive oil until tender. Add tomatoes and cook briefly.
3. 3
   Combine warm couscous with vegetables. Add lemon zest, juice and parsley.
4. 4
   Season and serve warm or at room temperature.