As much as I am ready for fall (anyone else?) I am still ejoying all the summer produce and loving coming up with new, light recipes. Some times I feel like summer recipes are a little repetitive but the ingredients are just great! Every time I put together garden vegetables, fresh herbs, olive oil and balsamic vinegar, it is simply perfect. So Why mess with greatness, right?
Today recipe is “Summer Vegetable Couscous” These are vegetables that some of us (“us” aka “my neighbor”) grow during summer. Bell peppers, Zucchini, tomatoes and green onions. Super easy to make! I Just cooked the Israeli Couscous according to package instructions. While it was cooking I saute the vegetables. Then made a delicious vinaigrette, add some herbs and mix everything together. Perfect side dish for a summer cookout. Fresh, light and so flavorful!
Find recipe below!
Summer Vegetable Couscous
- 2/3 cups Israeli Couscous
- 3 cups stock
- 1 Tablespoon olive oil
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/2 bell pepper, diced
- 1/2 zucchini diced
- 1 ripe tomato, diced
- 2 teaspoons balsamic vinegar
- 2 tablespoon olive oil
- 1/2 teaspoon dry oregano
- salt and pepper to taste
- Cook the couscous according to package instructions.
- While the couscous is cooking saute the vegetables. In a large skillet add 1 tablespoon olive oil and cook the onion on medium high heat until translucent.
- Add the garlic and bell pepper and cook for 5 minutes. Add the zucchini and cook for 5 more minutes. Add the diced tomatoes and remove from the heat. Season with salt and pepper.
- Drain and rinse the couscous and transfer to a big bowl. Add the cook vegetables and set aside.
- In a small cup whisk together the balsamic vinegar, olive oil and oregano. Pour the vinaigrette over the couscous and vegetables and gently stir until well combined.
- Eat warm or at room temperature.