November 30, 2007

Israeli Couscous with Broccoli & Cauliflower

1 cup Israeli couscous
1 1/4 cup mushroom broth
1/2 head cauliflower, chopped
1 bunch broccoli, chopped
1 onion, chopped
2 tablespoons olive oil
juice and zest of 1/2 lemon

Heat the oil in a large pan. Add the onion, cauliflower, broccoli and saute until softened. Meanwhile, bring the broth to a boil then add couscous and simmer, covered, for 20 minutes. Toss the vegetables with the couscous, lemon juice and zest. Serve hot or cold.

My thoughts:
After some heavy meals, a light vegetable-based dinner seemed in order. The flavors are simple, but it is a fairly filling dish this tasty served hot or cold. Israeli couscous is a fun alternative to pasta, rice or ordinary couscous, it is larger (sort of the size of large pearl tapioca) and slightly chewy but has a neutral flavor that absorbs broth and other flavors well.