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:
- Sautee onion in oil until soft and golden.
- Add the rest of the vegetables and continue sautéing until soft.
- Place vegetables, spices, couscous and boiling water in a 9x13 pan.
- Cover and bake on 350 for 1 hour.
This Article by EstherO. originally appeared in Mishpacha Magazine.
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
Your post, Colorful Couscous | Esther O Design, is really well written and insightful. Glad I found your website, warm regards!
This recipe is excellent and so easy to make.
made this for before the fast and it was delicious.
Thank you so much!
The recipe is good for 8.8 ounce bag of Osem Israeli Couscous.
All the best!
Happy Cooking!