Israeli Couscous with Balsamic Glazed Vegetables

I'd like to thank you all of you for your kind comments, thoughts, prayers and emails regarding my surgery. It meant a lot and I don't say this lightly. My surgery went off without a hitch Thursday and I was back home resting that evening. I had a few days of more pain than I expected, but I'm feeling a little better with each day.  I still have to take it easy for a few more days, but didn't want to leave you all "hanging". I'm not ready to hop back into the kitchen just yet, but I made a few recipes ahead of time before I went in for my procedure. So again, thanks to all of you and your support :o)

I love shopping at Trader Joe's and no, this is not a paid advertisement, it just happens to be one of my favorite grocery stores. It reminds me a lot of the stores I grew up with as a kid. Small, neighborhood stores with a fairly limited assortment of products, but yet everything available that you would need. Trader Joe's is like that. I could spend hours walking through that little store, checking out all of the cool and unique products they have. I always check out their flowers and more often than not, I end up with a bouquet in my basket to brighten up my day. Next up, I always have to stop at the cheese coolers, the glorious, amazingly stocked cheese coolers where I usually stand and have to check out all of the mouthwatering and at times, unique flavors. I also enjoy their wine selection and always seem to walk away with a new find. In fact, they do carry a lot of things that you just can't find at an ordinary grocery store and it is also the place where I buy my couscous among many other things. Israeli couscous that is, because my local supermarket likes to be difficult and won't stock it.

Israeli couscous is just one of those interesting foods, that put a little smile on my face every time  I cook with it. I don't know exactly what it is about it, but I guess I enjoy that the texture is quite unique and unlike regular couscous. Many times I turn it into a salad or simply cook it in some chicken broth for a bit of added flavor. This time though, I wanted to incorporate a good amount of vegetables into the dish and not just any vegetables, but balsamic glazed ones. Red and green bell peppers along with onion and baby portobello mushrooms were my choice for this recipe. To make this a true vegetarian dish, I decided to cook the couscous in vegetable broth to infuse flavor throughout. While the couscous cooks, the cut up vegetables are simply sauteed in a bit of olive oil.  They are seasoned with salt and pepper and a final touch of balsamic vinegar made these vegetables a standout. I also made sure to cook them "al dente" since I wanted to keep the integrity of the vegetables intact. Finally they are folded into the cooked couscous before serving.

The end result was such an incredibly tasty dish, that goes well with so many things. Anything from chicken to fish would be wonderful alongside, but it can certainly stand on its own as well. I served this dish hot right out of the pan, but happened to try it once it had cooled down, and it was equally delicious at room temperature. This turned out so well, that my family has already requested this dish again and with it being chock-full of good for you ingredients, I certainly won't have a problem cooking this in the future.

Israeli Couscous with Balsamic Glazed Vegetables 
~makes 8 servings~ 

(Print this recipe)

Ingredients:

For the couscous:

1 1/3 cup Israeli couscous

1 tablespoon olive oil

1 3/4 cups vegetable broth

For the balsamic vegetables:

2 tablespoons olive oil

1/2 medium red onion, chopped

1 red bell pepper, 1/2-inch diced

1 green bell pepper, 1/2-inch diced

1 pound baby portobello mushrooms, cleaned and chopped

Kosher salt and pepper to taste

2 tablespoons balsamic vinegar

Directions:

For the couscous: In a 2 quart saucepan, saute 1 1/3 cups Israeli couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 minutes). Slowly add 1 3/4 cup hot vegetable broth and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed.

For the balsamic vegetables: In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onions, peppers and portobellos and saute until vegetables begin to soften. Season with salt, pepper and balsamic vinegar. Continue to cook until most of the moisture from the vegetables has evaporated and the balsamic has glazed them, making sure not to over-cook the vegetables. Fold the sauteed vegetables into the cooked couscous and serve immediately or at room temperature.

A Susi's Kochen und Backen Original Recipe

Confetti Couscous Salad

Many years ago I was looking for a recipe to serve along side grilled shrimp. After searching through tons of magazines I found this recipe for Confetti Couscous Salad. I don't even recall in what publication I found the recipe but it has been a family favorite ever since. 

The first time I make a recipe I usually follow almost everything exactly, and then make notes if I do end up changing something as I'm sure a lot of cooks do. This salad however did not need one thing different or changed, the recipe was great as is. The salad is made very quickly and full of delicious flavors.

The name of the salad comes from the beautiful color of bright green celery, orange carrots and the  dark red of plump dried cranberries. Couscous, toasted almonds and a light vinaigrette round out this tasty dish.  I serve this salad most often with grilled seafood or chicken but it would taste great with just about anything. I truly hope you will give this one a try, it is a great salad.

Confetti Couscous Salad

~serves 4-6~

(Print this Recipe)

Ingredients:

1 cup chicken broth

1 cup uncooked couscous

1/2 cup celery, chopped

1/2 cup carrot, shredded

1/4 cup green onions, finely sliced

1/2 cup dried cranberries

1/4 cup sliced almonds, toasted

Dressing:

3 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

In a small saucepan, bring chicken broth to a boil. Stir in couscous; cover and remove from the heat. Let sand for 5 minutes. Fluff with a fork; cool.

In a serving bowl, combine the couscous, celery, carrot, onions, and cranberries.

In a small bowl whisk together the dressing ingredients. Pour over salad; toss to coat. Add almonds just before serving.  This salad can be served chilled or at room temperature.