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.
Mediterranean Couscous
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
Level: Easy
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
Ingredients
directions
Step 1
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.
Step 2
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.
Step 3
Meanwhile, whisk together remaining 1/2 teaspoon salt, yogurt, garlic, vinegar, olive oil, cumin, cinnamon, coriander and ginger.
Step 4
Pour contents of skillet into bowl with couscous and add yogurt sauce, chickpeas and parsley. Stir until well combined. Serve immediately.
