How to make Israeli couscous with roasted tomatoes and zucchini (PennLive test kitchen)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective option with a neutral flavor.

Toast 1 cup of almonds.

Put cherry tomatoes in a pan to broil.

Once almonds are toasted, put a little olive oil in the pan and toast the couscous.

Add garlic salt to the couscous and 3.5 cups of broth.

While waiting for the broth to boil, saute Sun baby zucchini.

Once the couscous absorbs enough liquid, add all of your other ingredients including chives.

Cooking Techniques

Spice Level:

Allergens