Israeli Couscous with Chickpeas ‘n Veggies
This “side” literally came together one night when I was wondering what to do with some leftover Israeli couscous and the veggie drawer was almost bare! So after sautéing the last of the carrots and peppers, I just threw in whatever “mix-in’s” I had in the fridge and pantry, snipped a bit of mint and parsley from the herb garden and voila... another simple, healthy and delicious side dish was born!
Yield: about 4 servings
Yield: about 4 servings
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped carrots
- 2 cups cooked whole wheat Israeli couscous prepared according to package directions
- 1/2 cup chopped red bell peppers or any color
- 2 tablespoons chopped pistachios
- 2 tablespoons pumpkin seeds
- 1/4 cup canned chickpeas rinsed and drained
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon salt
- Pepper to taste
- 1/2 cup reduced-sodium vegetable broth
Instructions
- In a medium pan, heat olive oil over medium-high setting. Sauté carrots and peppers for about 6 minutes until softened and lightly browned.
- Reduce heat to medium-low. Stir in remaining ingredients.
- Cook for about 5 minutes, until broth is absorbed and couscous mixture is heated through, stirring occasionally to avoid sticking. If couscous seems a little dry, stir in some additional broth.
- Taste; adjust seasonings as desired.
Notes
Make Ahead and Storage Tips: this dish can be made up to 3 days ahead; cover and refrigerate until serving time. May also be frozen for up to 4 months. Reheat over low setting for about 7 minutes or until hot. Stir occasionally to avoid sticking, adding more broth if needed.
Israeli couscous is also called pearl couscous. It can be found in most local supermarkets as well as natural and specialty stores such as Whole Foods and Trader Joe's. Brands to look for are Marrakech Express, Bob’s Red Mill and Casbah.
Fabulous served with Grilled Middle Eastern Lamb Burgers with Tzatziki and Israeli Salad with Mint and Feta.
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