I’m a sucker for packaging. If it looks pretty I usually buy it. It’s a bad habit I tell you! But sometimes it pays off! Like with this Pearl Harvest Couscous mix I found at Costco. It’s in the same aisle as the quinoa and all the rice and sprouted grain mixes. We’d never seen it before (and the package was pretty) so we thought we would try it! And are we ever glad we did!
It’s a mixture of Israeli couscous, red and green orzo, red quinoa, and split dried garbanzo beans. Yum. It’s so delicious! And the best part is that it’s a great alternative to quinoa, and rice. I can’t wait to try it out with different dressings!
This recipe is from the back of the package, and it’s very very good! We’ve had it 3 times in the last 3 weeks! Everyone loves it! Score!Print
- 1 cup Pearl Harvest Couscous mix (or any Israeli Couscous)
- 1 cup water
- 3 tbsp olive oil
- 1 clove of garlic (minced)
- 1/2 red (yellow or orange pepper, diced)
- 4 green onions (sliced)
- 1 cup cherry tomatoes (cut in half)
- 1 cup fresh basil (chopped)
- 1/4 cup parmesan cheese
- 1 tsp balsamic vinegar
- salt & pepper to taste
- Bring the water to a boil, then add the couscous. Let it return to a boil.
- Once the pot has returned to a boil, cover it, and remove it from the heat.
- Let it stand for 8 minutes or until the water has been all soaked up.
- Stir with a fork to fluff it up.
- While the couscous is sitting, heat the olive oil in a frying pan, and cook the garlic, peppers and onions. Saute.
- In a serving dish, combine the tomatoes, basil, parmesan cheese, and vinegar.
- Then add the couscous. Stir.
- Once the veggies are cooked, add them to the mixture and combine.
- Salt & pepper to taste.
- Sprinkle with a little extra parmesan cheese.
Savoury Balsamic Vegetarian Couscous Tips:
- This is best served warm, not hot. But the leftovers are good the next day cold.
- This dish goes perfectly as a side with BBQ’d chicken! (or a meal on it’s own for lunch!)
Now doesn’t that look appetizing?!
Yum. Have a delicious day!