Cheesy Broccoli & Zucchini with Israeli Couscous

Posted on May 1, 2012

I like creamy, thick, cheesy sauces most and I cannot get enough of this one.

DSC03123 Cheesy Broccoli & Zucchini with Israeli Couscous

Adapted from the Chickpea A La King and the Mushroom A La King, this Cheesy Broccoli just may be my new favourite {at least until I find another new favourite}. I’ve also tried it over top of gnocchi, but didn’t snap a pic because I burnt the veggies {and because I’m lazy sometimes}. It was an accident- I could smell the veggies starting to burn but I didn’t stop it. I just…let it happen. Burnt vegetables are friggin’ delicious! Please tell me I’m not the only one…?

DSC03121 Cheesy Broccoli & Zucchini with Israeli Couscous

So deliciously satisfying, this is another simple recipe that’s easy to prepare, uses simple ingredients, and will rock your lil vegan socks off! And, of course, it calls for my new favourite find:¬†delicious Pearl Harvest Israeli Couscous!

DSC03111 Cheesy Broccoli & Zucchini with Israeli Couscous

Enjoy, foodies! From my kitchen to yours <3

Cheesy Broccoli with Israeli Couscous
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 1

  • ⅓ cup Israeli couscous, dry
  • 1 cup water
  • ¼ cup green peas, frozen
  • 2 tsp coconut oil
  • 2-3 cloves garlic, minced
  • 1 head broccoli, chopped
  • 4 white mushrooms, sliced
  • ½ small zucchini, chopped
  • 1 cup baby spinach
  • ¼ cup nutritional yeast
  • 2 tbsp potato flour {all-purpose works, too}
  • 1 tsp paprika
  • ½ tsp sea salt
  • black pepper to taste
  • 1 cup almond mylk, unsweetened

  1. In a small pot over high heat, combine couscous and water, bringing to a boil. Stir for a minute, reduce heat to low, cover and let simmer for 15-20 mins. When there is about 5 mins left of cooking time, remove the lid, sprinkle in the green peas, and then cover again. When water is absorbed, fluff up the couscous with a spatula. Set aside.
  2. Meanwhile, warm coconut oil in a large frying pan over medium heat. Add garlic and let cook for 1 minute.
  3. Add the broccoli, mushrooms, and zucchini to the frying pan and let cook until golden brown, about 10 mins. Stir occasionally.
  4. When veggies are golden, stir the spinach in well. Allow it to wilt for one minute.
  5. Sprinkle in nutritional yeast, potato flour, paprika, sea salt, and black pepper. Stir well to coat the veggies evenly.
  6. Lastly, pour in the almond mylk. Stir, reduce heat slightly, and allow sauce to thicken for 1 minute.
  7. Scoop couscous onto a plate and top with veggies & sauce. Serve warm.

peace, love, food <3

Char, xo

pixel Cheesy Broccoli & Zucchini with Israeli Couscous

Categories: Stirfries | 13 Comments

13 Responses to Cheesy Broccoli & Zucchini with Israeli Couscous

  1. Kit-Kat says:

    You made a dish sent from heaven! I LOVE couscous!!! It’s one of my go-to quick grain dishes. Yum!
    haha! And I love burnt veggies, too! We call them “carmelized” in my house, because that’s what they end up tasting like; sweet and carmel-y from the burnt bottoms. :-)

  2. I haven’t tried that kind of couscous yet, it always looks really yummy. I find the regular kind of couscous is a texture I don’t enjoy as much – is this more like risotto?

  3. Love this! I’m a huge fan when nutritional yeast is used as a cheese sauce … I actually prefer it, except when I’m at a Mexican restaurant and there is queso ;)

  4. Carly says:

    Mmmmm, I’ll have to try this with quinoa. Love saucy dishes!
    Also, gonna say your the only one who likes burnt veggies. NOT a fan. Whatsoever.

  5. Danielle says:

    I love how your recipes so often use items I always have on hand. You rock! :D

Leave a Reply