Italian Couscous and Weekend Scenes

Recipe challenge, week sixteen.

What a close call.

I almost didn't have a recipe for today.  I made this yesterday and packaged it up to take for lunch this week.

I first discovered Israeli (Pearl) Couscous at Trader Joe's in Los Angeles a few years ago.  I stuffed my TJ's dry goods into my suitcase and made it once I was back in Alaska.  I did this with it back then.  Adding the pesto makes it extra rich.

I really just love the texture of the pearl couscous.  Sometimes I buy it in the bulk bins (I used to get it at Fred Meyer, now I'll get it at Whole Foods), and this time I just bought a box at Trader Joe's.  It's less than $2 and is the great base for a vegetarian dinner.  Onion, zucchini, or peppers could all be sauteed and added in. A meatless Monday, perhaps?  Also, this is the perfect use for that pesto you made last week.  I mean, I made last week.  I hope you made it too.

Italian Couscous
serves 4-6 as a side dish

1 box pearl couscous (or 2 cups, dry)
1 3/4 cups water or chicken stock
12-15 cherry or grape tomatoes, halved or quartered
2 cloves garlic, very thinly sliced
Olive oil
1/4 cup prepared pesto
1/2 cup shredded parmesan or mozzarella cheese
Salt and pepper to taste
Fresh herbs for garnish (optional)

Coat the bottom of a large frying pan with oil.  Add the sliced garlic and tomatoes.  Cook until the garlic just starts to brown.  Remove to a plate. Add in the dry couscous.  Coat it with olive oil and toast until it's lightly browned. Add in the water or chicken stock.  Cook and stir over medium heat until all the water is absorbed.  It takes about 10 minutes.

Add the tomatoes and garlic back in and then stir in the pesto.  Top with cheese and herbs.  Add salt/pepper if needed.

--------------------------------------------------------

My weekend passed uneventfully.  Honestly, most are uneventful right now.  But that's okay.  I have a job that requires me to talk and be "on" all day long, so I welcome the break to just be.

I got a haircut.  This is a whole long story thing.  I'll probably explain later in the week because this was indeed the only exciting part of my weekend. 

Except for the hailstorm.  Scout, in the aftermath.  

The cloud that dropped the hail, moving onto Colorado Springs.

I'm reading Better Than Before by Gretchen Rubin.  It is fantastic and I'm moving slowly through it because I'm marking pages and highlighting passages.  Highly recommend. 

Things I didn't do include grade papers or clean the bathrooms. 

Zucchini Israeli Couscous

*I'm currently experiencing some internet issues.  i.e. I don't know how to properly work a router and Scott isn't here to do it for me.  So if I'm not responding to comments as usual..blame the bears and caribou that my husband is off chasing after.*

I've been fascinated with the idea of Israeli (or pearl) couscous for a few months now.  I really wanted to try it.  Unfortunately, like my searches for most things pleasant and good, I couldn't find it in Alaska.  Now, once again, when I say "couldn't find it", I mean it's not readily available at Wal-Mart or the commissary and I refuse to venture into Fred Meyer or Carr's because I would prefer to keep my arms and legs. 

I've read a lot about Trader Joe's on websites like this and this.  It has also fascinated me.  It seems like a magical world.  Reasonably priced ingredients are what I desire.

On a recent trip to southern California for the wedding of friends (we're such jet-setters), I encountered the mythical Trader Joe's.  I bought groceries.  Stuffed them in my suitcase.  And hoped they'd make it back to the tundra unscathed.


The Israeli couscous came back with only a slight dent in the box.

Zucchini Parmesan Israeli Couscous
4 servings

1 1/3 cups dry Israeli couscous
1 3/4 cups water
2 cloves garlic, thinly sliced
1 1/2 cups chopped zucchini
Juice of half a lemon
1-2 diced Roma tomatoes
3/4 cup shredded Parmesan cheese
olive oil
salt and pepper to taste

Heat some olive oil in a deep skillet.  Toast the thinly sliced garlic for a few minutes until it turns a light golden brown.  Push off to the side and add the zucchini and tomato.  Add a bit of salt and pepper.  Just cook until it browns up a bit.  About 3 minutes.  If you notice that your garlic is getting too brown, remove it from the pan at this point.

Remove the zucchini, tomato, and garlic (if you haven't already done so) to a plate and set aside.  Add another tablespoon of olive oil and then the couscous.  Let it toast for about 5 minutes.  Add the water and cover.  Let it simmer on low heat for 12-15 minutes, or until all of the water is absorbed.  Add the zucchini and garlic back in and heat through.  Add the lemon juice, stir in the cheese, and season to taste.

This is a perfect vegetarian dinner.

Shared at:
Savory Sunday