VEGGIES WITH ISRAELI COUSCOUS

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Veggies with Israeli Couscous image

Categories     Herb     Tomato     Side     Picnic     Quick & Easy     Basil     Zucchini     Summer     Couscous     Parade

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 medium-sized zucchini, cut into 1/2-inch pieces
2 tablespoons minced garlic
1/2 cup vegetable broth (canned or bouillon)
6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
Salt, to taste
Freshly ground black pepper, to taste
1 cup cooked Israeli couscous*
1 cup coarsely torn fresh basil leaves
1/4 cup chopped parsley

Steps:

  • 1. Place the oil in a large saucepan. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.
  • 2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.

*** Explore more Veggies With Israeli Couscous Recipes »

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