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.
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.
Ready In: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yields: 6 Servings
- 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 cWhole Milk Smooth & Creamy Plain
- 1 clove garlic (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.