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Toasted Israeli Couscous with Summer Vegetables Recipe

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This recipe for Toasted Israeli Couscous with Summer Vegetables is from The Sharon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup balsamic vinegar
1/2 teaspoon grainy Dijon mustard
2 garlic cloves, coarsely chopped
1/2 cup olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 green zucchini, peeled and cut into small pieces
1 yellow squash, unpeeled and cut into small pieces
12 cherry or grape tomatoes
1/2 cup red onion, finely chopped
20 oz chicken stock
1 tsp powdered chicken bouillon
1 tbl margarine
1 tabl olive oil
1 8 oz package Israeli couscous
Directions:
Directions:
In a cruet or jar, pour the vinegar, mustard, garlic, olive oil, salt and pepper. whisk or shake vigorously so the mixture emulsifies and is well combined.
In a bowl, combine the zucchini, s quash, tomatoes, and onion. Pour half of the marinade over the vegetables and let stand at room temperature for 15 minutes.
In a pot, heat the chicken stock. Add the powdered bouillon. Keep w arm.
In a large pan, melt the margarine over medium heat. Add the olive oil. Add the vegetables and their marinade into the pan and saute for 6-8 minutes. Using a slotted spoon, remove the vegetables from the pan, leaving some of the marinade behind.
Add the couscous to the pan. Toast about 3-4 minutes or until lightly golden brown over medium heat. Cover the couscous with the hot chicken stock an bring to a boil. Lower to a simmer and cook, covered, about 8-10 minutes or until the couscous is tender and the liquid is mostly absorbed.
Stir in the vegetables.
Toss with remaining marinade.
Serve at room temperature.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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