Mediterranean style
Israeli Couscous
I've always been a fan of all things Mediterranean, but this vegetarian Israeli Couscous dish is BEYOND. Easy, filling and mouthwatering (literally, I'm drooling thinking about the flavor). Approx. 2/3 servings depending on how hungry you are!
what you need:
+ Garlic (3 cloves)
+ Thyme (1 pack)
+ Grape Tomatoes (1 pack)
+ Israeli Couscous (2 cups)
+ Feta Cheese
+ Asparagus (1 bunch)
+ Veggie Stock Concentrate (3 tsp)
+ Scallions
+ Sliced Almonds
I use Better Than Bouillon's Seasoned Vegetable Base
+ Rice Select's
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2 cups couscous, 3 cups water, 3 tsp concentrate
step 1:
+ Preheat oven to 450 degrees
+ Wash and dry veggies
+ Trim off ends of asparagus
+ Trim remaining asparagus into 2 in pieces
+ Mince garlic
+ Strip thyme leaves from stems and discard stems (I highly suggest using fresh thyme. Separating the stems is a HUGE pain in the butt make makes the recipe.)
FRESH THYME
toss the stems
keep the leaves
asparagus
grape tomatoes
Step 2:
+ Arrange asparagus, tomatoes and garlic on a baking sheet
+ Drizzle with olive oil, salt and pepper
+ Top with 1/2 of the thyme leaves
+ Roast until asparagus is tender and tomatoes burst (toss a few times to ensure even roasting)
Step 3:
+ Trim scallion ends and separate whites from greens
+ Thinly slice
+ Melt 2 tbs butter in a medium pot
+ Once melted, add scallion whites and cook until fragrant
+ Meanwhile, bring 3 cups water and veggie stock concentrate to a simmer
SCALLIONS
cook the whites
keep the
greens
Step 4:
+ Add couscous and remaining thyme to scallions
+ Stirring frequently, cook until grains are lightly toasted
+ Combine couscous and simmering veggie stock
+ Simmer, cover and cook until couscous is tender and all liquid has evaporated
COUSCOUS + SCALLIONS
concentrate
+ water
combine +
simmer
Step 5:
+ Serve couscous, top with roasted asparagus and grape tomatoes
+ Sprinkle with almonds, feta and scallion greens
+ EAT
