Israeli Couscous with Vegetables

Israeli Couscous with Vegetables

Have you tried Israeli couscous?  I think people are more familiar with the smaller North African variety.  If you have not seen couscous, it is granular semolina.  Basically, it is tiny pieces (pin head size) of steamed pasta. It is heaped on a plate and covered with meats and or vegetables.  Dried fruits and nuts can also be added.  However, Israeli couscous is much bigger (barley size) and has a different texture.  I love it as a salad mixed with vegetables, either hot or cold.  My friend has a recipe for a great summer salad; it would be perfect for a picnic.  Every time I see Israeli couscous I think of the time we all sat around her pool, enjoying the beautiful MA summer day, and eating the wonderful food that she had prepared.  Most of it originated from her garden.  As of yet, I have not seen the recipe…feel to post it, friend! 

 I adapted this recipe because I did not have most of the ingredients that the original recipe needed.  For instance, I did not have plain couscous.  What I did have was Trader Joe’s Harvest Grains Blend that contains Israeli Couscous, orzo, and grains.  If you can find the Trader Joe’s mix use it.  If not, just go with the plain. That’s the beauty of Israeli couscous, you can add anything to it and it still tastes great.

Israeli Couscous with Vegetables

 Step 1. Couscous

 1  1/4 cups of dry Israeli Couscous or Trader Joe’s Harvest Grains Blend

1 ¾ cups vegetable broth

Cook couscous according to directions, using vegetable broth as cooking liquid.  Set aside.

Step 2. Vegetable Mixture:

1 Tbls olive oil

½ cup of carrots-chopped

1 medium leek, white and pale green parts finely chopped

1 ½ Tbls chopped garlic

½ cup white wine

2 cups frozen peas

1-cup vegetable broth

4 Roma tomatoes seeded and chopped

¼ cup oil marinated sun-dried tomatoes-chopped

Pinch of saffron threads

2 cups fresh spinach

½ cup Kalmata olives-chopped 

 

 

Heat oil in skillet.  Add carrots and leeks and cook until soft.  Add garlic and cook until garlic is fragrant.  Stir in wine and deglaze pan.  Add peas and let wine reduce a few more seconds.  Add vegetable broth, the cooked couscous, tomatoes, olives and saffron.  Cover and let stand for 3-5 minutes.  Stir in fresh spinach and let it wilt.  Remove from heat and season with sea salt and pepper.  You may add more olive oil, at this point, if the finished product is not moist enough for your taste.

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Tags: couscous, Entree, Food, Vegetarian