Name: Easy For Israeli Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup Israeli couscous; 1 ¾ cups vegetable or chicken broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; ½ teaspoon dried oregano; ½ teaspoon paprika; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the Israeli couscous and toast it for 2-3 minutes, stirring occasionally, until lightly golden brown.
Pour in the vegetable or chicken broth, along with the dried oregano, paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and let the couscous simmer for about 10-12 minutes or until the liquid is absorbed and the couscous is tender.
While the couscous is cooking, prepare the vegetables. In another skillet, heat a bit of olive oil over medium heat.
Add the diced red bell pepper and zucchini, sautéing for 4-5 minutes until slightly softened.
Add the halved cherry tomatoes and continue to cook for an additional 2-3 minutes until the vegetables are tender but still colorful and slightly crisp.
Once the couscous is ready, fluff it with a fork and gently stir in the sautéed vegetables. Mix everything together until well combined.
Taste and adjust the seasoning if needed with more salt and pepper.
Serve the Easy Israeli Couscous hot, garnished with fresh parsley for a pop of color and an extra layer of flavor.

Ingredients

Instructions

Nutrition Facts

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