Israeli (pearl) couscous is such a nice departure from basic couscous. It has much bigger individual "grains" with a creamy texture, and it is so versatile. I try to always keep the regular and whole wheat versions on hand so I can cook with a mixture of both.
| 1 1⁄2 | c | Israeli couscous |
| 2 | tbsp | vegetable oil |
| 2 | small zucchini (about 12 ounces, trimmed and chopped) | |
| 1 | small red onion (thinly sliced) | |
| 3⁄4 | tsp | salt |
| 3⁄4 | c | plain Stonyfield Organic Whole Milk Yogurt |
| 1 | garlic clove (minced) | |
| 2 | tbsp | red wine vinegar |
| 1 | tbsp | extra virgin olive oil |
| 3⁄4 | tsp | cumin |
| 3⁄4 | tsp | cinnamon |
| 1⁄2 | tsp | coriander |
| 1⁄4 | tsp | ground ginger |
| 1 | can | chick peas (15.5 ounces, rinsed and drained) |
| 1⁄3 | c | chopped parsley |
Bring 3 cups salted water to a boil over high heat. Add couscous to boiling water, reduce heat to medium-low and simmer for 8 to 10 minutes or until water is absorbed and couscous is tender. Place in a large bowl and set aside.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add zucchini and onion to skillet and sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, for 8 minutes or until lightly browned.
Meanwhile, whisk together remaining 1/2 teaspoon salt, yogurt, garlic, vinegar, olive oil, cumin, cinnamon, coriander and ginger.
Pour contents of skillet into bowl with couscous and add yogurt sauce, chickpeas and parsley. Stir until well combined. Serve immediately.