This dish is fresh and tasty. It is also very versatile. You can add as much or as little of the veggies as you want.
I am still working on gaining a Mediterranean palate. It is that time of year when my garden starts producing. This was a great dinner to use up a lot of that produce.
Start the couscous first. I've been watching the Food Network a lot these days. I was so proud of myself for doing my mis en place before starting to cook! I had fresh zucchini, Roma tomatoes, indigo rose tomatoes, and parsley from the garden. I also used fresh basil, and green onions. So good!
With my mis en place finished I combined tomatoes, olives, green peppers, red wine vinegar, garlic, and dash of salt to marinate. After I let it marinate for about 10 minutes I sautéed the tomato mixture. I cooked it for about 5-10 minutes. There should be some juice in the pan when it is ready.
Add the couscous, parsley, and basil and cook for a few more minutes and you are finished! It is so delicious! Salt and pepper to taste.
Ingredients
1 3/4 C water
Salt
1 C Israeli/pearl couscous
2-4 Roma tomatoes, diced
1/2-1 zucchini, diced
1 small can black olives, or which ever kind you prefer
1/2 C green onions, chopped
1-2 T minced garlic
Avocado oil (you can also use olive oil)
1 T minced parsley
1-2 T fresh basil, chopped
Salt and pepper to taste
Instructions
To start, bring the water to a boil with a dash of salt. Then add the couscous and cover for 10 minutes. Remove from heat and let sit 5 minutes, then fluff. Combine tomatoes, olives, green onions, garlic, red wine vinegar, and a dash of salt in a bowl to marinate. Marinate for about 10 minutes. Then add to pan to sauté over medium heat, about 5-10 minutes. When you start to have a juice in the pan add the couscous, parsley, and basil. Stir to combine and you are all done! Easy peasy!
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