Israeli Couscous


The greatest thing about food is all the “togetherness” that it brings. Families & friends bond at the dinner table. They laugh, argue (not just over who gets the last piece of garlic bread!) and learn new things about each other with every meal. New family members are celebrated with fancy dinner-dances, and who can forget the comfort you get from devouring your grandmother’s signature dish. Mothers’ show their love through a well thought-out meal after a long day, and little kids have the chance to experience new ingredients & flavors, all while secretly expanding their palates.

Do you see what I mean? SO much happens when food is involved.

One other thing that I love about food, is being able to share & swap recipes with my loved ones. Not only does the recipe you’re given instruct you on how to recreate a dish, but it also allows you to reminisce.

That being said, this particular recipe was adapted from one of my favorite dishes by Mum Khaneja. She introduced the hubso & I to Israeli couscous this past summer (during our trip home for her birthday weekend) and we automatically hit it off! Because of the instant attraction, I so eagerly wanted to share this recipe with my mum… and finally got the chance bring her some couscous when we  recently visited HK. She hasn’t gotten round to cooking it though, because – funny enough – I forgot to give her the recipe. Hah.

Anyway, this one’s for you, Mum!

Israeli Couscous w/ Veggies

1 pkt Roland’s whole wheat Israeli couscous – I use this one in particular
2 cloves garlic, thinly sliced
1 yellow onion, julienned
3 cups baby spinach
3/4 cup carrots, shoestringed
1/2 cup baby bella mushrooms, sliced
4-8 oz sugar snap peas, washed & trimmed – I love them, so tend to go overboard here!
1 tsp extra virgin olive oil
salt & pepper, to taste

Prepare the couscous as directed on the packet. After this is done set the pot aside, covered, and grab a wok/ non-stick sauté pan. Heat the oil and sauté the garlic over medium-high heat for about 1 minute, but not until it’s browned. Add the onions and cook until slightly browned & translucent. Then add your carrots, sugar snap peas & mushrooms, and cook thoroughly for about 3-4 minutes (you’ll want the sugar snaps to become a bright vibrant green!) Season with salt/ pepper as you see fit. Next, combine the couscous with your sautéed veggies and make sure you leave any remaining liquid in the mix (this is where all the flavor is). Sauté for another minute or two, until all components are well incorporated, and turn off the heat. Fold in the spinach so that is just begins to wilt.

Serve & enjoy hot. You can have this as a side dish at a BBQ (think lamb chops, sausages, etc.) or throw in your choice of meat to create an entree-size meal.

This recipe makes about 4 (side) servings.