by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application
The trick to this recipe is to add the diced carrots and zucchini and sliced asparagus to the couscous when it is piping hot. The heat from the couscous cooks the vegetables so that they retain their color and bite. I’ve purposely left this recipe very simply seasoned so that it can be a foil for the chicken and beef dishes I’ve included in this article. Adding a cinnamon stick to the couscous while cooking adds a great deal of flavor as does adding a handful of chopped herbs after cooking: parsley, dill, mint, basil. Enjoy.
1 large onion – peeled and chopped
1 large garlic clove – peeled and chopped
1/4 cup vegetable oil
1 container Israeli couscous (plain or tri–color)
2 large thin zucchini – washed and cut into small dice
2–3 long thin carrots (organic is best) – peeled, trimmed and cut into small dice
1 bunch asparagus – peeled, washed and cut into one inch pieces on the bias
Salt and pepper
One 4 quart pot with cover
Heat vegetable oil in pot over medium high flame. Add chopped onion and garlic and sauté until onion is translucent. Pour in couscous and stir well until some of it has toasted. Pour in water according to directions on the couscous container. Bring to a boil and then reduce to a simmer. Cover pot and simmer eight to ten minutes. Remove cover. Taste. Add salt and pepper. Fluff couscous with a fork. Add vegetables immediately and stir gently. Allow to cool. Serve at room temperature.
Recipes: Vegetarian, Couscous, Vegetables, Parve, Kosher