I was looking through my cupboards tonight trying to figure out what to make for dinner. I found some fish in the freezer so I started looking for a side to make. I was just about to start slicing up some polenta to fry up when I noticed my box of Israeli couscous in the back. I have yet to make this type of couscous and the directions on the box seemed easy enough but I wanted something else to go with it. I had some little bell peppers so I sliced some of those up. Then I went on the foodnetwork and found a recipe for Israeli couscous that included a lemon-balsamic vinaigrette. I I made up the couscous according to the box, added some bell peppers and garlic and made up the vinaigrette to drizzle over it. I would definitely make this recipe again and I think I can put the vinaigrette on most things. Side note..the vinaigrette calls for an aged balsamic vinegar. My balsamic vinegar is from Italy and it's really thick and tastes amazing with this dressing. Not sure how any other dressing will taste so if you have an Italian balsamic vinegar on hand, I highly recommend you use that! Very rich tasting! I didn't have a shallot on hand so I used about 2 tbsp of a white minced onion.
Israeli Couscous with Veggies:
1 box (8 oz) Israeli Couscous (I got mine from Trader Joe's)
3-4 mini bell peppers or 1-2 regular sized bell peppers, diced
1 clove of garlic, minced
2 tbsp canola or veggie or olive oil, divided
1 small shallot, minced
3 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp aged balsamic vinegar
1 tbsp red wine vinegar
3/4 c EVOO
1 tsp dried parsley
For the vinaigrette, mix the minced shallot, lemon juice, lemon zest, balsamic vinegar, red wine vinegar and EVOO. I put mine in a shaker/pourer to make it easier to pour on the couscous. Shake it up and set aside.
Heat 1 tbsp oil and fry up the garlic and peppers until tender. Set aside.
In a 2 qt saucepan, saute the couscous with 1 tbsp oil over med heat until couscous is lightly browned, about 5 min. Slowly add 1 3/4 c boiling water and bring to a boil. Reduce heat to med-low and cover. Simmer for 12 min or until liquid is absorbed.
When there is about 1 min left of the cooking time, reheat the peppers and garlic. Add to the couscous and sprinkle with the dried parsley. Pour desired amount of vinaigrette over the couscous.
The mini bell peppers and garlic...
The balsamic vinegar that I bought in Italy...
The vinaigrette...
Smoked/Browned couscous...
Boiling water added to the couscous...
Couscous served with my fish..Enjoy!
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