This dish is as simple as any pasta dish gets. The Israeli couscous are a larger, fatter version of regular couscous. They cook like any other grain–in water or broth (bouillon, in my version).
The vegetables are sauteed in a skillet on the side and combined with the couscous once it’s cooked. the whole dish is drizzled with olive oil and sprinkled with more of those fresh chives from Beppi’s garden.
Israeil Couscous with Zucchini
1 – 1/2 cups Israeli couscous
2 cups water with bouillon cube added
4 medium (around 8″L) zucchini
1 large onion, coarsely chopped
4 tbls olive oil
1/4 c fresh chives, chopped
salt and pepper to taste
In a pot, bring water to boil and add bouillon. Add couscous and cover. Simmer on low heat for about 10 minutes, stirring from time-to-time.
In a broad skillet on high heat, begin sauteing the onion in 3 tbls olive oil, until they begin to color. Add zucchini slices and continue sauteing until lightly golden. Add salt and pepper to taste.
When couscous are done, toss into skillet with zucchini, sprinkle with chives and drizzle with remaining tablespoon of olive oil.
Perfect with fish or seafood; perfect cold the next day.