Israeli pearl Couscous with grilled veggies is one of my favorites for Potluck lunches or dinners. The dish is not heavy, can be eaten warm or cold.
Since I planned to make this dish for a Thanksgiving potluck dinner, used Brussel sprouts and broccoli to make the dish apt for the occasion. Red peppers and pomegranate were added to give more colors to the couscous.
1.5 cups pearl Couscous
8-10 Brussel sprouts halved
3/4 cup broccoli florets
1 medium sized red pepper cut lengthwise
4 tbsp pomegranate arils
3/4 tbsp cumin
1 tbsp butter
1 tsp oil
3-4 whole dried red chillies
Salt to taste
1 tbsp lemon juice optional
Roast the broccoli and Brussel sprouts on a raclette or a stovetop grill. Roast the red peppers too. The veggies have to char slightly but not burnt.
In a pan, melt the butter and add the couscous. Saute the couscous for about 2 mins on a medium flame. Add warm water/ vegetable broth according to the couscous package instructions. I used almost 3 cups of water.
Warm water cooks the couscous without making the pearls stick together.
Add salt and let the couscous cook till the pearls swell and somewhat transparent.
Make sure there is no water content in the couscous. Let it cool for few minutes.
Mixing the veggies with warm couscous might make the pearls mushy.
Now mix in the grilled veggies with the couscous. Also scatter some pomegranate arils on the dish.
In a small wok/skillet, splutter the cumin in the oil, and then slightly roast the red chillies.
Garnish the couscous with the red chillies and cumin.
You could also squeeze some lemon juice on the dish.
Note that no herbs, garlic, ginger or onions used in the dish. Grilled vegetables are already flavorful, best to keep the dish sober.
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