Mediterranean Veggie Israeli Couscous

When I think of comfort food, a meal like this comes to my thoughts.  This dish is hearty, healthy, and jam packed with flavor!  It’s simple and yet has lots going on.  It comes together so quickly it’s perfect for that last minute weeknight meal.  And having prepared tomato sauce stored in your freezer is perfect for a recipe like this!

Mediterranean Veggie Israeli Couscous

Serves 4-6

What you’ll need:

2 cups Israeli couscous

4 cups vegetable stock

1 medium onion, diced

4 cloves garlic, chopped

2 zucchini, halved and sliced

1 15 oz. can of quartered artichokes, drained and rinsed well

1 cup tomato sauce (my recipe or yours)

1/4 cup pine nuts, toasted

2 large tomatoes, diced

6 fresh basil leaves, thinly sliced

olive oil

salt

What you’ll do:

In a medium saucepan, boil the vegetable broth, add the israeli couscous, cover, and reduce the heat to a simmer.  Let cook for 8-10 minutes or until all the liquid has absorbed.

While the couscous is cooking, in a large frying pan saute the onion and garlic in a few tablespoons of olive oil and a big pinch of salt.  Saute until the onion starts to turn soft.  Add in the zucchini and artichokes and saute 2 minutes.  Next, add in the tomato sauce.

When the couscous is done, pour all of it right into the frying pan with the veggies.  Also add in the pine nuts and diced tomatoes.  Toss all together.  Taste and season with salt and pepper.   Serve warm with the fresh basil over it.

Enjoy!

Printer Friendly Recipe

Be Sociable, Share!

•