I've been on an Israeli couscous kick lately, mainly because I bought a bulk-sized bag of it and it's such a quick and easy side dish for so many meals. It's versatile like other starches in terms of the ingredients you can add to it, and it's also a nice addition to your rotation of side dishes. In this recipe, I've added zucchini and leeks with some fresh lemon juice to brighten the flavor. It makes a great bed for your main protein, like my Easy Broiled Salmon (as pictured below).
Time: Less than 30 minutes
Serves 4
Ingredients
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 medium leek, white and light green parts only, cut in half lengthwise then thinly sliced crosswise
1 garlic clove, minced
2 cups zucchini, 1/2" dice
1 cup chicken or vegetable broth
1 cup Israeli couscous
1/2 tsp sea salt + more to taste
freshly cracked pepper
2 Tbsp fresh lemon juice
Directions
In a medium saucepan with a lid bring the broth to a boil. Pour in the couscous, season with salt and pepper, and stir. Turn the heat down to medium-low and cover. Cook 8 to 10 minutes, occasionally giving it a brief stir so that the couscous doesn't stick to the bottom of the pan. Once cooked, remove from heat and set aside.
Meanwhile, place the oil and butter in a large skillet over medium-high heat. Once the butter has melted and has started to slightly foam, add the leeks and garlic. Sauté for 3 minutes, stirring continuously. Add the zucchini and stir. Season with salt and pepper, and cook until the zucchini begins to soften, stirring frequently.
Add the cooked couscous to the skillet with the leeks and zucchini and stir to combine. Add the lemon juice and cook another minute. Taste and adjust seasonings, if necessary. Serve alongside your main entree or plated as a bed for cooked protein.
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