Savor the vibrant flavors of this Roasted Corn Israeli Couscous—a delightful Mediterranean side dish featuring chewy pearl couscous, sweet roasted corn, and a medley of sautéed vegetables like broccoli, mushrooms, and spinach. Enhanced with a hint of lemon juice, Spanish paprika, and thyme, this dish offers a light yet satisfying addition to any meal. Whether served warm or at room temperature, it’s a versatile, plant-based recipe that’s perfect for meal prep or as a fresh accompaniment to your favorite main courses.
Roasted Corn Israeli Couscous
Equipment
- Small pot
- Dutch oven
- Large pot
Ingredients
- 1 ⅓ cups Israeli couscous (pearl couscous)
- 2 Tbsp vegetable broth
- 3 cloves garlic, minced
- 1 cup broccoli, chopped into small florets
- 1 cup (4 oz) chopped white button mushrooms
- 1 cup packed fresh spinach, chopped (can also use frozen)
- 1 ½ cups frozen roasted corn
- ½ tsp spanish paprika
- ½ tsp Salt (or to taste)
- ⅛ tsp pepper
- ⅛ tsp cayenne pepper (or to your desired spiciness)
- ½ tsp thyme flakes (or ¼ tsp ground thyme)
- 2 Tbsp fresh lemon juice
Instructions
- In a small pot, boil 1 ¾ cups water. Add 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 minced garlic 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 lemon juice and cooked couscous and stir. Serve.
Notes
- 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!