Thursday, December 9, 2010

Israeli Couscous

I saw this at our local Trader Joe's and decided to give it a try. After raiding my fridge, I found some yellow and orange bell peppers that were on their last leg and some spinach and acorn squash.

1 tbsp olive oil
1 clove of garlic - minced
1 cup Israeli couscous
chopped bell peppers
steamed acorn squash - cubed
frozen spinach
1-2 cups chicken broth
Parmesan cheese - grated

1. Steam or microwave the acorn squash until tender, but not mushy. Cube into bite sized squares.

2. Heat oil in pan and lightly brown couscous until fragrant. Remove from pan.

3. Sauté bell peppers, garlic, and acorn squash.

4. Return couscous to the pan and pour in chicken broth. Let everything come to a full boil and then turn down to medium low heat and let simmer for 15 minutes or until liquid as been absorbed.
* You can always add more liquid if the couscous is not al dente.

5. Grate parmesan cheese into the couscous and mix well.

6. Plate and add salt and pepper to taste. Grate more cheese if desired.

Tender and chewy with great texture! Try it next time instead of your standard grain.

Happy couscous making!

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