Roasted Corn Israeli Couscous

Roasted Corn Israeli Couscous | via #vegan



  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.


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