Israeli Couscous with Zucchini

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

serves 4

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.

Advertisements
This entry was posted in Pasta, Vegetables. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s