May. 6th, 2011

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J has become completely enamored of Israeli Couscous. So, I made it for another vegetarian dinner last night. It was delicious. I served it with a tossed salad with very tart dressings for both of us because the dish, itself, was not very spicy. it was totally delicious.

Israeli CousCous with Baby Peas

Ingredients

1 cup(s) Israeli Couscous
1 cup(s) Vegetable broth
1/2 teaspoon(s) Salt
8 ounce(s) Frozen Baby Peas (or fresh)
2 tablespoon(s) Olive Oil
1/2 cup(s) Sweet Onion
3 clove(s) Garlic
1/4 cup(s) Red Bell pepper
1/4 cup(s) Orange or Yellow Bell Pepper

Preparation

Cook couscous according to package directions substituting 1 cup of vegetable broth (or chicken broth) for 1 cup water. Add 1/2 tsp salt while cooking. Set aside.
Cook frozen peas according to package directions. Set aside.
Heat oil in medium saucepan over medium heat and saute onion, peppers and garlic until tender.
Reduce heat to low and add couscous and peas. Gently toss until all ingredients are evenly distributed. Salt and pepper to taste.

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