Make, Jane, make!: Israeli Couscous with Roasted Garlic, Mushrooms, Zucchini and Eggplant


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Friday, August 17, 2012

Israeli Couscous with Roasted Garlic, Mushrooms, Zucchini and Eggplant

So what do you serve at a small craft brewery's inaugural tasting party? Lots of great homemade food, of course! We had smoked brisket, bbq and jerk ribs, sprouted arugula salad, fennel and orange salad, quiche, homemade sourdough focaccia and this pearl couscous pilaf.

I absolutely love Israeli/pearl couscous - it is the perfect combination of silky smooth and al dente chew.  It can take on a variety of flavours and goes from refrigerator to table with no problems whatsoever.

This particular dish has the added oomph of umami-laden roasted vegetables and comes together in a snap. I think everyone at the table loved this satisfying, vegetarian friendly dish.


Israeli Couscous with Roasted Garlic, Mushrooms, Zucchini and Eggplant Serves: Eight

2 cups Israeli/pearl couscous
1/2 Italian eggplant, diced
16 oz mushrooms, quartered
6 small yellow and green zucchinis, cubed
1 head garlic
~3 tablespoons olive oil
sea salt and pepper, to taste
small chiffonade basil, for garnish

  1. In well salted water, cook couscous until al dente. Drain and set aside.
  2. Toss eggplant, mushrooms and zucchini together with olive oil and season with sea salt and pepper. Cut off the top of the head of garlic, rub with some oil and wrap in foil. Place everything on a baking sheet and roast at 400F until the vegetables are caramelized, approximately 25-30 minutes.
  3. Remove veggies from oven and let cool slightly.
  4. Squeeze the roasted garlic from the skins and mash slightly.
  5. Toss veggies and garlic together with the couscous, adding more olive oil and seasoning as necessary (I had enough oil and salt in my veggies that I didn't have to re-season).
  6. Top with basil and serve. Or refrigerate and remove from fridge approximately 30 minutes before serving to allow it to come to room temperature.
Bon appetit!

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