Veggies With Israeli Couscous
Photo by: The Boreka Diary via Flickr
I like using Israeli couscous for this dish, although pearl barley may be substituted. This
couscous is quite starchy and should be rinsed after cooking.
ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 medium-sized zucchini, cut into 1/2-inch pieces
2 tablespoons minced garlic
1/2 cup vegetable broth (canned or bouillon)
6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
Salt, to taste
Freshly ground black pepper, to taste
1 cup cooked Israeli couscous (see note)
1 cup coarsely torn fresh basil leaves
1/4 cup chopped parsley
1 large onion, cut into 1/2-inch pieces
2 medium-sized zucchini, cut into 1/2-inch pieces
2 tablespoons minced garlic
1/2 cup vegetable broth (canned or bouillon)
6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
Salt, to taste
Freshly ground black pepper, to taste
1 cup cooked Israeli couscous (see note)
1 cup coarsely torn fresh basil leaves
1/4 cup chopped parsley
directions:
1. Place the oil in a large saucepan. Wilt the onion, zuchini and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.
2. Add the couscous basil and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.
NOTE: Israeli couscous has a larger grain than regular couscous, resembling pastine (a kind of small pasta). For this recipe, lightly brown 4 ounces of couscous in 2 tablespoons olive oil over medium heat for 5 to 7 minutes, stirring. Add 2 cups broth, cover the pot and simmer for 6 to 7 minutes. Drain in a colander and rinse to remove starch.
KITCHEN COUNTER:
Serves 6. Per servings: 174 calories, 24g carbohydrates, 5g protein, 8g fat, no cholesterol.
Next up: Vegetable Lo Mein
