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Sally Twellman

Simply Israeli Couscous with Vegetables

This recipe can be eaten as a side dish or a main dish. Also, you can jazz it up with your favs and make it your own! Enjoy!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Side or Main dish
Ingredients Method

Ingredients
  

  • 2 tbsp Avocado oil
  • 1 large Yellow crookneck squash diced
  • 1 Large Zucchini squash diced
  • 1 ish large sweet bell pepper I used 1/2 yellow, 1/2 orange and a mini green pepper (from our garden
  • 2 cloves of garlic minced
  • 1/2 cup onion diced
  • Course Sea Salt
  • 6-8 halved cherry tomatoes
  • 2 cups Israeli pearl Couscous
  • 2 cups Chicken or Vegetable broth
  • 1 cup water

Method
 

  1. Add oil to pan (large dutch oven works well)
  2. Add the diced squash, onion, sweet bell pepper and minced garlic. Toss in oil and add good size pinch of course sea salt
  3. Add couscous and toss with oil and vegetables. Toast over medium heat for 5 minutes or so.
  4. Add Cherry tomatoes and broth
  5. Lightly simmer on low for 10-15minutes until liquid is absorbed and couscous is al dente.
  6. Fluff with a fork and Enjoy!