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A bowl of israeli pearl couscous with colorful veggies.

Israeli Couscous with Veggies

4.72 from 7 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
This Israeli Couscous with Veggies is PACKED with nutritious and colorful veggies, making it a perfect side to any main dish. It's also super simple to make in under 30 minutes.


  • 1 tablespoon  olive oil* - optional (oil-free directions below)
  • 2 1/4 cups + 2 tablespoons unsalted vegetable broth - divided
  • 8 ounce package uncooked Israeli couscous - also known as pearl couscous or ptitim
  • 3 garlic cloves - minced
  • 1 small yellow onion - finely chopped (about  1 cup)
  • 3 medium-sized carrots - peeled and finely chopped (about  1 cup)
  • 1 cup shelled edamame - if frozen, thawed
  • 1 cup sweet corn - if frozen, thaw, or from can, drain liquid.
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon  ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 tablespoons fresh lemon juice
  • 1 tablespoon nutritional yeast - optional


  • To begin, toast the couscous. In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Add the couscous and sauté until couscous is lightly browned (about 5 minutes), stirring frequently.
  • Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 8-10 minutes or until liquid is absorbed (be sure to keep an eye on it so it doesn't burn or stick to the pan). Remove from heat and set aside.
    Couscous cooked in a pot
  • In a large skillet, heat the remaining 2 tablespoons vegetable broth over medium heat. Add garlic, onion and carrots. Cook until the onions are translucent and the carrots are starting to get soft (but still a little crunchy), stirring occasionally, about 5-6 minutes. Remove from heat.
    Carrots and onions, cooked in a skillet
  • To the large pot of cooked couscous, add the onion/carrot mixture, edamame, corn, parsley, salt and pepper. Stir until warm. Add 1 tablespoon lemon juice and nutritional yeast (optional) and stir. Let sit for at least 5 minutes to absorb flavors. Taste and add remaining 1 tablespoon lemon juice if desired and stir. Makes a total of 6 cups. Store in an airtight container in the fridge for 5-6 days. 



  • If you prefer to make this dish oil-free, you can omit the browning of the couscous. The olive oil does add a bit of flavor, but it tastes perfectly fine without too. In this case, skip the oil and start with step #2, adding the 2 1/4 cups vegetable broth and bring to a boil, then add couscous and continue with the rest of the recipe as is.
  • Please note that different vegetable broth brands can make the dish turn out a different color. I've used Trader Joe's unsalted vegetable broth and it tends to turn it a darker color. In the photos you see here, I used "Inspired Organics" brand vegetable broth, which gives it a lighter color.
  • This dish is super versatile so feel free to experiment substituting or adding other chopped veggies, such as celery, cilantro, red bell pepper, or green onions. Or add a little cayenne pepper for a slight kick. 
  • Serve this Israeli Couscous alongside a good soup like Instant Pot White Bean and Corn Soup, or this Kale-Quinoa Salad or Roasted Potato Beet Salad.


Serving: 1cup | Calories: 246kcal | Carbohydrates: 43.5g | Protein: 9.4g | Fat: 4.4g | Sodium: 432.8mg | Sugar: 5.6g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick