A great picnic take-along. Add leftover rotisserie chicken or cold
poached shrimp if you wish. If you can't find Israeli couscous, try
this with orzo or another small pasta. Serves 6-8.
4 cups liquid (half vegetable broth and half water, or all water)
2 cups Israeli couscous
2 tsp olive oil
1/2 cup sliced celery
1/2 cup sliced onion
1-1/2 cups tomato, seeded and chopped
1 small green pepper, chopped or sliced
1 cup broccoli florets
1 cup sliced zucchini
1 cup sliced mushrooms
2 Tbsp fresh oregano, minced
2 Tbsp fresh thyme, minced
Fresh ground black pepper, to taste
Hot sauce, to taste
In a stockpot, bring broth and water to a boil. Add couscous, reduce heat to simmer, and cook, covered, for 10-12 minutes until couscous is tender. In a colander, rinse the couscous under cold water, and set aside to drain and cool. Heat the oil in a saute pan over medium heat; add celery and onion, and cook 5 minutes. Add remaining ingredients, cook 5-10 minutes more, until tomatoes just start to collapse. If too thick, add more broth, 1/4 cup at a time. Combine couscous into the saute pan, toss well, and place in a large bowl. Serve at room temperature.
4 cups liquid (half vegetable broth and half water, or all water)
2 cups Israeli couscous
2 tsp olive oil
1/2 cup sliced celery
1/2 cup sliced onion
1-1/2 cups tomato, seeded and chopped
1 small green pepper, chopped or sliced
1 cup broccoli florets
1 cup sliced zucchini
1 cup sliced mushrooms
2 Tbsp fresh oregano, minced
2 Tbsp fresh thyme, minced
Fresh ground black pepper, to taste
Hot sauce, to taste
In a stockpot, bring broth and water to a boil. Add couscous, reduce heat to simmer, and cook, covered, for 10-12 minutes until couscous is tender. In a colander, rinse the couscous under cold water, and set aside to drain and cool. Heat the oil in a saute pan over medium heat; add celery and onion, and cook 5 minutes. Add remaining ingredients, cook 5-10 minutes more, until tomatoes just start to collapse. If too thick, add more broth, 1/4 cup at a time. Combine couscous into the saute pan, toss well, and place in a large bowl. Serve at room temperature.