You know those days dinner sneaks up on you yet you STILL refuse to boil noodles again? This is the dish for those days…
Wait: isn’t couscous a form of pasta? D’OH!!!! At least some veggies have snuck in here. Or is it sneaked?
You need:
INGREDIENTS:
1 TBSP butter
2 TBSP olive oil
1/2 c pine nuts
1/2 c shallots (or onion if you have no shallots), finely chopped
1-1/2 c Israeli couscous
1/2 cinnamon stick (or 1/4 tsp cinnamon)
1 dried bay leaf
1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
1/2 tsp salt
1/4 c fresh parsley, minced
1/2 – 1 zucchini, finely chopped (OPTIONAL)
zest of 1/2 lemon
black pepper, to taste
small handful of crumbled feta cheese
NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.
This is so easy. I didn’t take pictures of the process as I was in a huge rush to feed the girls.
1. Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.
2. Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!
3. Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.
4. Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.
This is REALLY yummy and great the next day!
Maddie is on a high carb diet.
Israeli Couscous Salad with Pine Nuts & Parsley
Author: Christina Cox (adapted from Trader Joe’s)
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 2-4
Tasty warm salad or side dish! You can adjust the amount of veggie to your liking.
Ingredients
- INGREDIENTS:
- 1 TBSP butter
- 2 TBSP olive oil
- ½ c pine nuts
- ½ c shallots (or onion if you have no shallots), finely chopped
- 1-1/2 c Israeli couscous
- ½ cinnamon stick (or ¼ tsp cinnamon)
- 1 dried bay leaf
- 1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
- ½ tsp salt
- ¼ c fresh parsley, minced
- ½ – 1 zucchini, finely chopped (OPTIONAL)
- zest of ½ lemon
- black pepper, to taste
- small handful of crumbled feta cheese
- NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.
Instructions
- Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.
- Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!
- Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.
- Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.
Notes
This would be enough for 2 people as a main dish or 4 as a side. Great for leftovers!
Guess where I got this? The back of the Trader Joe’s package!! I don’t trust these things normally but this is great. I just made a few adjustments.
