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Saved 2/17/11 to Kitchen Goddess

Toasted Israeli Couscous

Toasted Isaeli Couscous

Toasted Israeli Couscous

Toasted Israeli Couscous


4 medium zucchinis

2 Cups Israeli couscous

4 Cups chicken stock

4 Cloves crushed garlic

1 large onion, diced

1/4 teaspoon salt

1 teaspoon dried basil

2 teaspoons olive oil

1/2 cup fresh grated parmesan cheese


Preheat the oven to 400 degrees.  Cut zucchini into small cubes and lay on cookie sheet, spread out so that the pieces aren’t really touching.  Sprinkle with salt and bake for about 30 minutes…until the zucchini gets slightly browned.

In a medium pot, over medium high heat, sautee the garlic and onions with a little cooking spray or olive oil, and salt until translucent.  Then add the couscous and cook until it starts to toast…or become golden.  Then, add the chicken stock and bring to a boil.  Once the mixture has reached a boil, reduce the heat to a simmer and cover.  Cook for ten minutes.

Once the couscous and zucchini are cooked, combined them together in a large serving dish.  Top with basil, drizzle with olive oil and sprinkle with parmesan cheese.  Serves 4


lauren lauren 5 years 14 weeks
Yum! I will be making this tonight, might have to substitute the zucchini for bell peppers since I don't think I have any zucchini in the fridge, do you think that will work too?