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Super Veggie Israeli Couscous with Blue Cheese

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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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.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 (14.5 oz) can vegetable broth
  • 1 1/2 cups uncooked Israeli couscous
  • 1 pint grape tomatoes, halved
  • 1 orange bell pepper, chopped into bite size pieces
  • 1 yellow bell pepper, chopped into bite size pieces
  • 2 tbsp finely chopped red onion
  • 2 cup fresh broccoli florets
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup crumbled blue cheese
  • 1 tbsp white wine vinegar
  • Salt, to taste


  • 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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