Mediterranean Israeli Couscous
This Mediterranean style dish is packed with flavor. Couscous is simmered in flavorful broth. Bell pepper, spinach, tomatoes and olives not only just add the nice color but also give the dish very refreshing taste. Fresh basil and parmesan sprinkled on top just before serving. A delicious dish can be served as a side dish or a simply delicious main course.
Yield
4 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
couscous
Israeli, or normal couscous |
|
| 1 | tablespoon |
olive oil
or any vegetable oil |
|
| 1 |
onions
chopped |
|
|
| 1 |
sweet yellow bell peppers
or red, diced |
|
|
| 1 | cup | baby spinach |
*
|
| 1 |
italian plum (roma) tomatoes
diced, or cherry tomatoes, halved |
|
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 1 ½ | cups |
stock
chicken or vegetable |
|
| 8 |
black olives
sliced |
*
|
|
| 4 | tablespoons |
basil
leaves, freshly chopped |
|
| 4 | tablespoons | Parmesan cheese |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
Heat the oil in a medium saucepan over medium-high heat until hot.
Add the onions, cook until soft, about 3 minutes.
Stir in the peppers, spinach, and tomatoes, and cook for another 2 to 3 minutes until the vegetables are soft and the spinach are wilted.
Add the couscous and garlic, and stir until well mixed.
Pour the broth into the saucepan. Bring to a boil, reduce the heat to medium low.
Cover and simmer for about 10 minutes, stirring a few times, until the broth is absorbed.
Remove from the heat, add the black olives and mix well.
Divide among the serving plates, and top with parmesan cheese and fresh basil.
Serve warm.
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