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Colorful Couscous

 

Photography by Dan Engongoro

This couscous recipe is a real time saver, as it doesn't require the couscous to be cooked beforehand.

Ingredients:

  • 2 Tbsp oil
  • 1 large onion chopped
  • 2 plum tomatoes chopped
  • 1 zuchinni  chopped
  • 1  lb mushrooms sliced
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 3 TBSP onion soup mix
  • 1 clove garlic-crushed
  • 1 8.8 ounce package Israeli couscous
  • 2 ¼  cups  boiling water

Directions:

  1. Sautee  onion in oil until soft and golden.
  2. Add the rest of the vegetables and continue sautéing until soft.
  3. Place vegetables, spices, couscous and boiling water in a 9x13 pan.
  4. Cover and bake on 350 for 1 hour.

This Article by EstherO. originally appeared in Mishpacha Magazine.


5 comments

  • I love your website and your ideas!
    What size package / how many cups of Israel couscous is required for
    this recipe? We get Israeli couscous packaged in many different
    weights.
    Thanks – Shana Tova,
    Claire

    Claire
  • Your post, Colorful Couscous | Esther O Design, is really well written and insightful. Glad I found your website, warm regards!

    Florance
  • This recipe is excellent and so easy to make.

    Dina
  • made this for before the fast and it was delicious.

    esther
  • Thank you so much!
    The recipe is good for 8.8 ounce bag of Osem Israeli Couscous.
    All the best!
    Happy Cooking!

    estheroadmin

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