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01/03/2015
Israeli Couscous with Veggies
Makes 2 servings
Ingredients
1 1/4 cup vegetable broth
1 cup Israeli couscous
1 stalk celery, thinly sliced
1/2 cucumber, peeled, quartered, and sliced
1/2 red pepper, diced
1/4 red onion, diced
1 tablespoon parsley, chopped
1/2 cup peas
3 tablespoons raisins
3 tablespoons red wine vinegar
1/4 teaspoon cinnamon
Salt to taste
Pepper to taste
2 cups arugula (or your favorite leafy green) (optional)
Directions
Bring the stock to a boil. Stir in the Israeli couscous. Reduce heat, cover, and simmer until tender (about 8-10 minutes), or until the liquid has been absorbed. Drain into a fine mesh strainer and rinse with cold water. Toss in a large bowl with the rest of the ingredients and chill. Serve alone or on a bed of your favorite leafy green, such as arugula.
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Santa Monica, CA
90401