Super Veggie Israeli Couscous with Blue Cheese

super veggie israeli couscous with blue cheese Lunch Middle Eastern
Super Veggie Israeli Couscous with Blue Cheese
  • Prep 10 min
  • Total 20 min
  • Servings 4

Mmmm. Veggies. This fabulous couscous is filled with a rainbow of vegetables. The creamy blue cheese and touch of garlic give it a rich, depth of flavor. MORE+ LESS-

Updated August 4, 2016


(14.5 oz) can vegetable broth
1 1/2
cups uncooked Israeli couscous
pint grape tomatoes, halved
orange bell pepper, chopped into bite size pieces
yellow bell pepper, chopped into bite size pieces
tbsp finely chopped red onion
cup fresh broccoli florets
tbsp olive oil
cloves garlic, minced
cup crumbled blue cheese
tbsp white wine vinegar
Salt, to taste


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  • 1
    In a medium saucepan, bring the broth to a boil. Stir in the Israeli couscous. Reduce heat to low, cover and simmer for 8-10 minutes. Remove from heat.
  • 2
    Meanwhile, in a large mixing bowl, layer the tomatoes, orange peppers, yellow peppers, red onions and broccoli (in that order -- without mixing). Pour the cooked Israeli couscous on top and let sit while you move onto step 3.
  • 3
    Heat the olive oil in a small skillet. Add the garlic and cook, stirring occasionally, until softened (1-2 minutes). Pour the oil and garlic into the mixing bowl with the couscous mixture. Add the blue cheese and stir to combine all the ingredients.
  • 4
    Drizzle the white wine vinegar and sprinkle with salt and pepper. Toss to mix.
  • 5
    Serve warm, or chill until ready to serve.

Nutrition Information

No nutrition information available for this recipe

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