A summer meal that’s healthful, easy to make, and everyone in the family will enjoy and feel full when they are done? Israeli cous cous is the yummiest! Team it up with some vidalia onions and fingerlings roasted in a pile of fresh rosemary.. even better.
What you need:
Whatever veg you have in the house, but we used;
Here’s how to make it:
Toast the cous cous for a few minutes in a deep frying pan with olive oil. Make sure the little balls get nice and golden. Once they are golden, add 2 teaspoons of tumeric, cumin, and 1 teaspoon salt. Mix and add enough water to cover (cous cous Israeli style is really just tiny pasta balls, so cook it til it’s nice and fluffy and soft) and simmer til water is absorbed totally.
In another pan, saute a pile of chopped veg. In this dish we used brocolli, cauliflower, baby tomatoes, rainbow swiss chard, mushrooms, and slivers of vidalia onion – stir fry with a dash of braggs animo acids and olive oil. Mix cous into veg – toss into a big bowl. Chop flat parsley on top with a scissor (makes things much faster,) mix.
At the same time in a 450 degree oven, (or better yet – on a BBQ!) we tossed a few vidalia onions, a whole garlic, and baby summer fingerlings on a pan with olive oil, lots of fresh rosemary, and a bit of sea salt. We roasted for 25 til everything is nice and soft. If on a BBQ, you can marinate the veg in the oo and rosie mix for a few hours in the fridge beforehand.
Throw it all on the table and let the wolves nosh.
Some people in my house like to mix the grilled onions and garlic into their cous, others like to do it up separately. Whatever your bag is, darl. This all makes perfect leftovers. The cous is delish cold, served as a side salad, and the onions and garlic are fabulous chopped into a sammie.
Note: Israeli Cous isn’t gluten free, but you can gluten-free this recipe by subbing the cous with quinoa. No harm, no foul – just as yum. Just let the quinoa cook a bit longer (25 mins.)