A quick, healthy, and satisfying meal!
Periodically, we amass a handsome amount of farm-fresh veggies in our fridge. This quick and easy recipe puts them to good use. Feel free to substitute ingredients to your liking. Don’t be afraid of the couscous if you’ve never tried it. Think of it as tiny pasta balls, but cooked almost like rice. The Israeli type is much more substantial than regular couscous. This recipe is perfect for a quick weeknight meal.
INGREDIENTS
1 ½ cups Israeli Couscous
2 cups water
2 tbsp olive oil
1 zucchini, diced
1 medium eggplant, diced
1 onion, diced
¼ cup sweet peas
1 diced roasted red bell pepper
3 cloves garlic, crushed
1 bunch basil, chiffonade
¼ cup white wine
salt and pepper to taste
parmesan cheese to top
olive oil to finish
DIRECTIONS
Over medium heat in a medium pot, periodically stir 1 tbsp olive oil and the couscous for about 5 minutes, until some of the couscous is toasted to a golden brown. Slowly add 2 cups of water. Bring to a boil and immediately reduce heat to medium-low. Place lid on pot and let simmer for 11 minutes. Remove from heat and fluff with a fork.
 |
| The amount of browning that I wanted for this batch. |
In a separate skillet, heat 1 tbsp olive oil over high heat. Add onions, zucchini, eggplant, peas, roasted red bell pepper, ½ tsp salt, and ½ tsp pepper. Sauté, stirring occasionally, for 5 minutes. Add crushed garlic and half the basil. Stir for 1-2 minutes, taking care not to burn the garlic. Add white wine and scrape the bits off the bottom of the pan. When the wine has mostly evaporated, remove mixture from heat and add the remainder of the basil. Stir veggie mixture with cooked couscous. Taste for seasoning (salt and pepper).
Serve with parmesan cheese and a drizzle of olive oil over the top. Serves 3-4.
