Veggies With Israeli Couscous

By á-170456

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion cut 1/2" pieces
• 2 medium zucchini cut 1/2" pieces
• 2 tablespoons minced garlic
• 1/2 cup vegetable broth (canned or bouillon)
• 6 ripe plum tomatoes seeded, and cut into 1/2" pieces
• Salt to taste
• Freshly ground black pepper to taste
• 1 cup cooked Israeli couscous (see comments)
• 1 cup coarsely-torn fresh basil leaves
• 1/4 cup chopped parsley

Details

Servings 6

Preparation

Step 1

Place the oil in a large saucepan. Wilt the onion, zucchini and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.

Add the couscous, basil and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.

This recipe yields 6 servings.

Per serving: 174 calories, 24g carbohydrates, 5g protein, 8g fat, no cholesterol.

Israeli couscous has a larger grain than regular couscous, resembling pastine (a kind of small pasta). For this recipe, lightly brown 4 ounces of couscous in 2 tablespoons olive oil over medium heat for 5 to 7 minutes, stirring. Add 2 cups broth, cover the pot and simmer for 6 to 7 minutes. Drain in a colander and rinse to remove starch.