Minted Israeli Couscous
This versatile dish can be used as a side dish, a salad or a stand alone vegetarian meal! Loaded with nutritious artichokes, onions, sweet peppers, parsley, tomatoes and olives, this bright dish is packed with vitamins and minerals; keeping with my theme that nutritious food can be a gourmet delight to both the eye and the taste buds! Dressed with mint, middle eastern zaatar, olive oil and lemon, this couscous dish claims it’s authenticity! Just delicious served with roast lamb, fish or chicken; fabulous on its own!
2 cups Israeli couscous
3 Tablespoons extra virgin olive oil
1 large sweet onion, chopped
1 Tablespoon zaatar
1 Tablespoon Mediterranean or Greek blend seasoning
1/4 cup white wine
3 cups vegetable or chicken broth
2 cans drained quartered artichoke hearts
1 pint grape tomatoes
1 bunch flat leaf parsley, chopped
1/2 cup chopped mint or 1 Tablespoon dried mint
1 red bell better, chopped
1/2 cup pitted kalamata olives or green Spanish olives with pimento
Another 3 Tablespoons olive oil
Lemon zest from one lemon
Juice from one lemon
Salt and pepper to taste
In a large skillet, brown couscous in 3 Tablespoons olive oil on medium high heat
Add onion and spices and stir
Add wine and stir until absorbed into couscous
Add broth, bring to a boil, then simmer until all liquid is absorbed
Remove from heat
Meanwhile, in a large mixing bowl, assemble all remaining ingredients except the remaining 3 Tablespoons of olive oil, lemon juice, zest and salt and pepper
Add the cooked couscous to the bowl
Dress with olive oil, lemon juice and zest, mix thoroughly
Salt and pepper to taste
Add extra olive oil and lemon juice if needed to keep the couscous moist
Transfer to a serving dish
Serve at room temperature or chilled
Perfect with lamb, chicken or fish; fabulous all on its own!
