I made an Israeli couscous for a side once for dinner with my husband…and he wasn’t a fan. Basically, he said it was a texture issue. I think he’s crazy. I LOVE Israeli couscous. To me, it’s like little pasta balls.
I mentioned in my previous recipe post that I’ve would be making meals that I know my husband wouldn’t like. First, it was a Cauliflower Mac ‘n’ Cheese. Now, I’ve basically created an Israel couscous dish that incorporated two of my favorite veggies: brussel sprouts and zucchini.
Be forewarned. When I made this, I didn’t realize how much it would make. I just thought, oh, this looks like a good amount…. It worked out for me because I was able to eat for days with the leftovers! Just in case you didn’t want to be stuck eating the same meal over and over (if you’re solo like me!). I was able to change up the dish by adding some hot sauce to intensify the flavor or another time I drizzled some feta cheese for that tart kick. It’s really easy to make it your own too. If you don’t like brussel sprouts and/or zucchini, you can just switch out for your fav veggies.
- 1 1/4 cups Israeli couscous
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried thyme and/or rosemary (which ever you prefer)
- 3 garlic cloves minced
- 1 onion chopped
- About 4 1/2 cups of brussel sprouts, cut in fourths
- 1 large zucchini or 2 small, chopped
- Cook 1 1/4 cups of couscous per the box directions (with water).
- In the meantime, heat 1 tablespoon of olive oil in skillet over medium heat.
- Add onion and garlic for about 2 minutes.
- Then include brussel sprouts, zuchhini, spices and lemon juice till cooked.
- Once veggies are cooked to your liking, add couscous and add the rest of the olive oil and mix through.
- Salt and pepper to taste.
- Be ambitious and try out other veggies!