Anything that starts off with a photo of garlic and red pepper flakes frying…well, let’s just say there’s no chance it could be bad.
Let’s be honest – garlic is the best. Always and forever. Amen.
You know, besides baked goods. Whatevs.
Anyway, I loooooooooove Israeli couscous and yet never took the chance to actually make it. That is til now thanks in HUGE part to the awesome Blend Retreat and the fact that Bob’s Red Mill donated some in our awesome swag bags. Y’all, I’ll never go back to regular couscous…it’s Israeli all the way!
The best part about this dish is that the veggies are interchangeable and the lemon juice adds a perfect amount of acidity to keep it light and clean. Plus you can eat it with a big plate of fried chicken and it basically cancels it out. YES. PLEASE.
- 1 1/2 cups whole wheat Israeli couscous
- 3 cups water or chicken stock (or vegetable stock)
- 3-4 cloves garlic, minced (more if you like…I know I do!)
- 2 Tbsp olive oil
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- juice from two large lemons
- 4 cups veggies of choice (I liked the combo of asparagus and spinach)
Bring the water/stock to boil and add the couscous. Cook for 10-15 minutes until al dente, then drain. Meanwhile heat the olive oil, garlic and red pepper flakes over medium low heat for 3-4 minutes until the garlic starts to turn brown and fragrant. Add in the veggies of choice and cook for the appropriate amount of time. I added the asparagus first and cooked for 10 minutes over medium low heat, then removed from the heat and stirred in the spinach. Stir in the couscous and lemon juice, then season with salt and pepper. Serve hot, room temperature or cold!