Veggies with Israeli Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
1 cup coarsely torn fresh basil leaves |
1/4 cup chopped parsley |
Directions:
1. 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. 2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.
3. * 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.
4. Per serving: 174 calories, 24g carbohydrates, 5g protein, 8g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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