The trick to this Israeli Couscous with Vegetables is to add the diced carrots, zucchini and sliced asparagus to the couscous while it is still piping hot. That way, the heat from the couscous cooks the vegetables so that they retain their color and bite. I’ve purposely left this recipe very simply seasoned so that it can be a foil for any protein you decide to serve. Adding a cinnamon stick to the couscous while cooking adds a great deal of flavor, as does adding a handful of chopped herbs (parsley, dill, mint, basil) after cooking. Enjoy.
Israeli Couscous with Vegetables
By February 7, 2014Published:
- 10-12 Servings
- 15 mins
- 1 Large Onion Peeled and Chopped
- 1 Large Garlic Clove Peeled and Chopped
- 1/4 Cup Vegetable Oil
- 1 21 ounce Container Israeli Couscous Plain or Tri-Color
- 2 Large narrow zucchini Washed and Cut into Small Dice
- 2-3 long and narrow Carrots - Organic is Best Peeled, Trimmed, and Cut into Small Dice
- 1 Bunch Asparagus Peeled, Washed, and Cut into One Inch Pieces on the Bias
- Salt and Pepper
- 1/2 cup chopped parsley, basil, dill, mint optional
- 4 Quart Pot with Cover
- Heat vegetable oil in pot over medium high flame. Add chopped onion and garlic and sauté until onion is translucent. Pour in couscous and stir well until some of it has toasted. Pour in water according to directions on the couscous container. Bring to a boil and then reduce to a simmer. Cover pot and simmer eight to ten minutes. Remove cover. Taste. Add salt and pepper. Fluff couscous with a fork. Add vegetables immediately and stir gently. Add chopped herbs. Allow to cool. Serve at room temperature.