Israeli CousCous with green veggies
This takes about 30 minutes, feeds at least 8, great as a leftover.
Saute over moderately high heat:
- 1 cup onion, chopped
- 1 cup eggplant, large peeled cubes
- 3 cloves garlic chopped
Stir constantly, when onion is soft, add
- 4 ounces green beans, 1 inch slices
- 2 cups broccoli florets
- 1 pinch of saffron
Cook for about two minutes. While stirring add
- 1 1/4 cup Israeli couscous, toast it lightly
Next add
- 3 1/2 cups veggie stock
- 1 teaspoon salt
Stir, cover, let cook over med heat about 12-15 minutes. Check to see if it needs more liquid, and to test for doneness. When still slightly al dente add and stir
- 8 ounces fresh spinach, cut into shreds
When cooked, add
- 1/2 cup chopped parsley
- 1/2 cup chopped basil
- 1/2 cup toasted pine nuts
- 1/2 cup feta, crumbled
Feel free to improvise here. Israeli couscous is a big version of couscous and can be found in specialty food stores. You can use chicken stock and even add chicken if you wish. This could be great with some type of sausage, if you are so inclined. If I had tomatoes in olive oil, I would have added them.
