Tuesday, November 2, 2010

Israeli Couscous = YUM

What is it about couscous that makes it so versatile? I have made it so many ways and with basic or Israeli and it is always so good. And it gets eaten up so fast there are never leftovers! I wanted something quick and easy tonight and I had a pork tenderloin sitting in the fridge waiting to be roasted and devoured! A quick and easy side? Israeli couscous loaded with veg of course!

Israeli Couscous with lots of veg

1 large red onion, chopped
3 garlic cloves, minced
2 tbls fresh parsely, chopped
1 1/3 cup Israeli Couscous
1 3/4 cup water
3 roasted bell peppers, chopped (I roasted them the night before, one each: red, yellow, green)
1/4 cup dry white wine
1 tbls fresh basil, chopped
salt and pepper

1) Saute red onion seasoned with salt and pepper in olive oil over low heat about 15 minutes. Stir in garlic and turn heat up and saute for about 5 minutes.
2) Stir in couscous 1 tbls of parsely and saute until couscous is toasted.
3) Add peppers and water to pan and bring to boil. Once boiling, turn down heat, and cover cooking for 15 minutes stirring occasionally.
4) Once all the liquid is absorbed, add wine stirring frequently until absorbed. Take off heat and add the rest of the parsley and basil. Add more salt and pepper if needed.

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