My husband and I hate to waste food much like tivo. We haven't been to the store in a while and were running low on lots of ingredients, so we made a quick Israeli couscous with everything we had left plus a little leftover basil vinaigrette.The beauty of this recipe is just about any veggies you have on hand will work and the same goes for the dressing. To our surprise the dinner was not only unbelievably delicious but also light and refreshing, a perfect summertime vegetarian meal.
Here is what we used.
One small onion, roughly chopped
3/4 cup Israeli couscous
1 tablespoon olive oil
1 English cucumber, chopped into bite size cubes
2 tomatoes, chopped into bite size cubes
1 bell pepper, chopped into bite size cubes
1/2 pound green beans, cleaned
1/2 cup lowfat mozzarella, chopped into small cubes
1/8 cup basil vinaigrette (any salad dressing would work)
- Preheat the oven to 350 and toast the couscous for 10 to 15 minutes until a light golden brown, if desired
- Place the couscous in boiling water and cook for 10 to 15 minutes. Use a small mesh colander to drain the water once cooked.
- In a sauté pan, heat the olive oil just slightly. Sauté the onion until translucent and slightly golden, add green beans and light sauté.
- In a large bowl, combine bell pepper, tomatoes, cucumber, cheese, green beans/onion mixture, couscous and dressing. Salt to taste.
Makes 4 servings.
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