Israeli Couscous with Roasted Red Pepper
Servings
6 Servings
Ingredients
- Extra virgin olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1½ cups whole wheat Israeli couscous
- 2 cup vegetable broth or water
- ¼ cup toasted pine nuts pistachios, or almonds
- 1 roasted red pepper diced
- 2 tablespoons chopped parsley
- Zest and juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat a medium saucepan, lightly coated with evoo, over medium heat. Add onion and sweat for 7 minutes, until translucent and soft.
- Add garlic and cook for 3 minutes more until soft.
- Add couscous, stirring occasionally, until toasted and lightly browned.
- Add broth and cover. Simmer for 8 to 10 minutes or until couscous is slightly al dente.
- Toss in pine nuts, red pepper, parsley, lemon zest and juice, salt, pepper, and additional evoo for richness and flavor. Serve hot or cold.