Happy Saturday foodie friends! I hope everyone had a good week. For those of you that are still holding onto summer like me, here is a late summer dish that I created. This week, on my blog I’m sharing an Israeli Couscous with Roasted Zucchini and Tomatoes. This is more of a Mediterranean side dish with some Greek and Italian inspired flavors. So many amazing flavors, from the zucchini, cherry tomatoes, garlic, shallots, feta cheese and fresh basil. This is the perfect dish to pair with chicken or fish. Feel free to enjoy it as is too. If you want to make this more of a vegetarian dish, I highly recommend adding chickpeas. This dish is so easy to put together and will sure to be a crowd pleaser! Have a great weekend 🙂

Israeli Couscous with Roasted Zucchini and Tomatoes

Serves: 4

Ingredients

1 large zucchini, cut into 1/2 inch moons

Pint cherry tomatoes

1 cup uncooked Israeli couscous

1 1/2 cups chicken broth ( you can use vegetable broth if you prefer)

2-3 gloves garlic, chopped

1 small shallot, chopped

1/4 cup cooking wine

Olive oil

Salt

1 tablespoon butter

Italian seasoning

Fresh basil, roughly chopped

2-3 tablespoons crumbled feta cheese, or more if desired

Directions

Preheat oven to 400° F. Combine zucchini and cherry tomatoes in a bowl with olive oil, Italian seasoning and salt. Stir until vegetables are coated in marinade. Spread veggies on a baking sheet. Roast veggies for about 20 minutes. Once veggies are done, remove from oven and let cool. Set aside until later. In a large sauté pan add Israeli couscous on medium heat. Let the couscous toast for about 2-3 minutes or until lightly browned and fragrant. Add in garlic, shallot , cooking wine and broth. Stir mixture and simmer for about 10 minutes. Add more broth to the mixture if need be. Once the couscous is soft and cooked through, turn off heat. Add in roasted vegetables and basil. Stir mixture. Adjust seasonings to your liking. Serve couscous in a large bowl and sprinkle with feta cheese. Enjoy!