Israeli couscous has become just about as standard a weeknight meal for me as tofu-veggie wraps, but when Shyema and I decided to make it for our dinner date, I thought it’d be a great opportunity to make a jazzed-up version, as opposed to the relatively easy-peesy version I make for myself at home.
We went with this recipe from Parade magazine that earned major bonus points for including fresh parsley and basil. Never underestimate fresh herbs!
What to get:
- 3 tbsp extra-virgin olive oil
- 1 large onion, cut into ½-inch pieces
- 2 medium-sized zucchini, cut into ½-inch pieces
- 2 tbsp minced garlic
- ½ cup vegetable broth (canned or bouillon)
- 6 ripe plum tomatoes, seeded and cut into ½-inch pieces (we cut it down from 6 to 4 in our version)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup cooked Israeli couscous
- 1 cup coarsely torn fresh basil leaves
- ¼ cup chopped parsley
What to do:
1. Place the oil in a large saucepan. Wilt the onion, zucchini, 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.
Israeli couscous with veggies
(We topped ours with some leftover goat cheese I had for extra creaminess.)
I’ve extolled the virtues of this wholesome grain before, but to put it in a nutshell: It’s protein-packed, can be mixed with just about anything and is super healthy. It made that decision to have ice cream topped with M&M’s later that night a total no-brainer :)