When you need a side dish that works with strong-flavored entrées, this is it. Israeli couscous, a baked semolina wheat pasta, is larger than regular couscous and tastes great sautéed and lightly browned. The vegetables add some welcome texture and color.
Ingredients
- 2 tablespoons olive oil
- 1 leek, light green and white parts only, cleaned and finely chopped
- 1 carrot, peeled and finely diced
- 1 zucchini, finely diced
- 2½ cups Israeli couscous
- Seriously Simple Seasoning Salt or store-bought seasoning salt
- 2 cups hot water or chicken or vegetable broth
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese (optional)
- Freshly ground black pepper
How to Make It
- Heat the olive oil in a medium saucepan over medium heat. Add the leek and sauté for 5 to 7 minutes, or until lightly browned. Add the carrot and zucchini and continue to sauté for 2 minutes, or until slightly softened. Increase the heat to medium-high and add the couscous. Sauté the couscous until lightly browned, for about 3 minutes, stirring constantly. Season with seasoning salt.
- Add the hot water to the couscous, stir with a fork, and bring to a boil. Cover and reduce the heat to medium-low. Let the couscous simmer for about 10 minutes, or until all the liquid has been absorbed and the couscous is tender.
- With a large fork, blend in the parsley and Parmesan (if using). Season with pepper and serve immediately.