Spring Veggie Israeli Couscous

 

Holy moly, I LOVE Israeli, or sometimes called pearl, couscous! I had it for the first time at a restaurant and really enjoyed the texture, the subtle flavor and the heartiness of it.

I loved it so much I wanted to make it at home and load it up with some veggies, which is pretty much how I go about making any recipe, just add more vegetables. I found a recipe on TheFitchen.com and just very slightly modified it by using a whole yellow onion and adding in fresh asparagus to make it nice and springy.

If you get the couscous part of the recipe down, you really can make this one-hundred different ways by changing up the veggies and seasonings. I was thinking of adding truffle salt… (OMG), but I skipped it this time. Next time I think I’ll add green peas.

Hope you enjoy this as much as Cody and I did!

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Ingredients:

  • 2 tablespoons olive oil

  • 1 cup Israeli couscous

  • 2 cups water

  • 1 medium yellow onion, sliced

  • 2 cloves garlic, minced

  • 1 and 1/2 cups crimini mushrooms, sliced

  • 1 cup asparagus, chopped into 1-inch pieces

  • 6 cups, or handfuls, baby spinach

  • 1/2 - 1 teaspoon sea salt

  • 1/2 teaspoon fresh cracked pepper

  • 1/4 cup vegetable broth

Directions:

  1. In a medium pot, heat 1 tablespoon of olive oil on medium heat. Once hot, pour the dry couscous in and stir to coat will oil. Cook the couscous for about 2 minutes, just until you start to see about a quarter of the couscous get a golden spot of color.

  2. Pour two cups of water into the pout and bring to a boil. Once it begins to boil, decrease the heat to a medium simmer and cook for an additional 10 minutes, or until tender. Stir throughout the 10 minutes. Drain off any excess liquid when done.

  3. While the couscous is cooking, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for about 2-3 minutes. Add the minced garlic, stir and cook for an additional minute. Then add the mushrooms and cook for about 5 more minutes. Add the asparagus, spinach, salt and pepper and stir carefully to combine. The spinach will cook down in a minute or so. Cover and cook until the spinach is wilted.

  4. Add the cooked couscous to the sautéed vegetables and combine. Serve warm, or store in glass food storage container for another day!

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Makes about 2 servings | Estimated nutrition per serving:

326 kcal | 16g fat | 28g carbs | 9.5g protein | 3.5 fiber