This is the first time I ever used Israeli, or pearl couscous.
Generally we think of couscous as the light fluffy Lebanese variety, but I like this one. After 8 minutes of cooking it still had a little bite, like any other al dente pasta. Yep, it's pasta!
2/3 cup chicken broth
1/2 cup Israeli couscous
1 cup shredded zucchini, yellow or green with peel on
kernels from 2 cobs of corn (approx 1 1/2 cups)
1/4 cup red pepper, chopped
1/2 cup black beans
1/2 cup shredded Monterey Jack cheese
1/4 cup olive oil
1 tbsp fresh chopped parsley
1 tbsp fresh chopped mint (optional)
1 tbsp lemon juice
salt and pepper to taste
Bring the chicken broth to a boil in a saucepan then add the couscous. Simmer 8 - 10 minutes. Remove from heat and add the shredded zucchini. Isn't the texture great?
Once cooled, stir in the corn, red pepper and black beans.
Mix the dressing ingredients and toss together with the couscous and vegetables. Serve on a bed of lettuce and top with shredded cheese.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!