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Vegetarian, Maghreb and Middle East

Israeli couscous with roasted vegetables and feta

Israeli couscous with roasted vegetables and feta is a vegetarian dish for 4 people, ready in 40 minutes, rated easy, for about €2.30 per person. The key to success is toasting the ptitim pearls in oil before simmering them like a risotto, and roasting the vegetables in the oven instead of boiling them.

This is ptitim, those little Israeli pasta pearls cooked like a risotto, tossed with roasted vegetables and crumbled feta.

Israeli couscous with roasted vegetables and feta
Total time
40 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Ptitim, the small Israeli pasta pearls also known as Israeli couscous, gets a chewy bite with a slight toasted crust here, thanks to dry toasting before it simmers. Roasted zucchini and bell peppers bring a light caramelized flavor, far from the soft, watery texture you get from pan frying. Crumbled feta barely melts against the hot grains, adding a salty note that plays off the sweetness of the vegetables and the brightness of lemon and mint.

This is a weeknight dish that barely needs watching, since the vegetables roast on their own while you cook the ptitim. Kids tend to like it too, thanks to its pasta like texture and mild flavor. Mon Chou suggests it for an easy dinner from spring through fall, when zucchini and peppers are in season, or for a relaxed meal with friends served warm rather than hot.

The ingredients

4 people

Pantry

  • Israeli couscousoften in the pantry 300 g
  • Vegetable brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 2
  • Red onion 1
  • Mint 1 bunch
  • Lemon 1

Dairy

  • Feta 200 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the zucchini, bell peppers, and onion into cubes and roast them with oil at 220°C. 25 min

    Spread them in a single layer so they roast instead of steaming.

  2. Heat a bit of oil and toast the ptitim for a few minutes, stirring. 3 min

    Stir constantly, the pearls brown fast.

  3. Pour in the hot broth, cover, and simmer over low heat until absorbed. 10 min

    Don't lift the lid too soon, the absorption happens through steam.

  4. Mix the roasted vegetables into the ptitim, then add the lemon juice and chopped mint.

    The lemon brightens the dish and balances the flavors.

  5. Crumble the feta on top and serve right away.

    Pick a creamy feta, it will barely melt against the hot ptitim.

Our tips to get it right

  • Cut the vegetables into even sized cubes so they roast at the same pace without some pieces burning.
  • Keep a little extra hot broth on hand, since ptitim can soak up more liquid depending on the brand and you want it to absorb fully without sticking.
  • Add the mint and lemon juice at the very end to keep their freshness, they lose their punch quickly if mixed in too early.

The variations

  • Swap the feta for grilled halloumi if you want a softer, less salty bite.
  • For a heartier version, roast some chickpeas alongside the vegetables, they add crunch and extra protein.
  • For a quicker kid friendly version, skip the dry toasting step and simmer the ptitim directly in the broth like regular pasta.

What to serve it with

  • A cool cucumber salad
  • Warm pita bread
  • Lemon mint water

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well, since the feta and roasted vegetables lose their texture. Reheat gently in a pan with a splash of water or oil so it doesn't dry out.

Questions about this dish

Can you use a different grain instead of ptitim?

Yes, regular couscous or small pasta like orzo work well. The cooking time and amount of broth will shift slightly, so keep an eye on absorption.

Do you really need to toast the ptitim before cooking it?

It's not required, but it makes a real difference. Dry toasting in oil gives the pearls a nutty flavor and keeps them from turning mushy.

Can you make this ahead for a dinner with friends?

You can roast the vegetables and cook the ptitim a few hours ahead, then combine them and add the feta, lemon, and mint just before serving. It tastes just as good served warm.

What other vegetables work well in this recipe?

Diced eggplant roasts beautifully alongside the zucchini and peppers. Avoid watery vegetables like fresh tomato, which would make the ptitim soggy.

How long does it take to make an Israeli couscous with roasted vegetables and feta?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Israeli couscous with roasted vegetables and feta?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Israeli couscous with roasted vegetables and feta cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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