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