Toasted Israeli Couscous with Summer Vegetables
naomi
A favorite side dish from Highland Park.
I’m sure you can substitute the chicken stock/bouillon with vegetable.
ingredients
- 1/4 cup balsamic vinegar
- 1/2 tspn grainy Dijon mustard
- 2 garlic cloves, coarsely chipped
- 1/2 c olive oil
- 1/8 tspn salt
- 1/8 tspn 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 chipped
- 20 ounces chicken stock
- 1 tspn powdered chicken bouillion
- 1 T margarine
- 1 T olive oil
- 1 8.8 oz package Israeli couscous
directions
- 1
In a cruet or jar, pour the vinegar, mustard, garlic, olive oil, salt, pepper. Whisk or shake vigorously so the mixture emulsifies and is well combined.
- 2
In a bowl, combine the zucchini, squash, tomatoes, and onion. Pour half of the marinade over the vegetables and let stand at room temperature for 15 minutes.
- 3
In a pot, heat the chicken stock. Add the powdered bouillon. Keep warm.
- 4
In a large pan, melt the margarine over medium heat. Add the olive oil. Add the vegetables and their marinade in the pan and saute for 6-8 minutes. Using a slotted spoon, remove the vegetables from the pan, leaving some of the marinade behind.
- 5
Add the couscous to the pan. Toast about 3-4 minutes or until lightly golden brown over medium heat.
- 6
Cover the couscous with the hot chicken stock and 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.
- 7
Stir in the vegetables, Toss with remaining marinade. Serve at room temperature.
Source: TasteBook
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