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Roasted Corn Israeli Couscous | via veggiechick.com #vegan

Roasted Corn Israeli Couscous

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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.


  • 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


  • 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.
  • 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.
  • 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!


Serving: 1cup | Calories: 284kcal | Carbohydrates: 48.6g | Protein: 9.4g | Fat: 7.1g | Sodium: 360mg | Sugar: 4.7g
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