Confetti Couscous
Israeli (or pearl) couscous is one of my favorite whole grain-like ingredients to use in vegetarian dishes. It’s actually a small pasta vs. a grain and is often toasted before being packaged giving it a slight nutty flavor. It develops a wonderful toothsome bite when cooked according to this recipe (like risotto) and pairs perfectly with a medley of diced sautéed vegetables and herbs. The abundance of color in this recipe makes it the most delightful and delicious invitation to spring.
- 3 c. low-sodium vegetable broth (avoid vegetable stock or broth with a high mushroom content, see TIP A below)
- 1/3 c. pine nuts
- 4 tsp. olive oil, divided
- 1 medium red bell pepper, diced small
- 1 c. finely chopped asparagus (about 12-15 medium spears), ends removed
- 3 large or 5 small garlic cloves, minced
- 1.5 tsp. kosher salt, divided
- 1/2 medium red onion, diced small
- 1.5 c. Israeli or pearl couscous, uncooked (see TIP B below on where to find/buy)
- 1/2 tsp. dried oregano
- 1/2 tsp. fresh ground black pepper
- 2 tbsp. chopped fresh mint
- 1/4 c. chopped fresh basil
- juice of 1/2 lemon
- 2-3 oz. crumbled feta
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In a medium saucepan, bring the broth to a gentle boil. Then reduce heat to low and keep it hot throughout the duration of the couscous prep.
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Put the pine nuts in a large high-sided skillet or non-stick sauté pan (whatever pan you intend to use to prepare the couscous) over medium heat. Let them toast alone in the pan for 3-4 minutes. Watch closely and stir or shake the pan often. Once the nuts develop a light tan color, immediately transfer them to a small bowl or plate and set it aside. Return the pan to the stovetop.
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Warm 2 teaspoons olive oil over medium heat in the sauté pan or skillet. Add the diced bell pepper, chopped asparagus, minced garlic, and 1/2 teaspoon salt. Cook vegetables about 5 minutes, stirring occasionally, until they brown slightly around the edges. Then transfer the entire contents of the pan to a second small bowl or plate and set it aside. Return the pan to the stovetop.
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Warm the remaining 2 teaspoons olive oil in the pan over medium heat. Add the diced red onion and let it cook 2-3 minutes until slightly softened. Turn the heat beneath the pan to low and add the couscous, remaining 1 teaspoon salt, dried oregano, and freshly ground black pepper. Stir briefly to coat the couscous in the oil and seasonings and then pour 3-4 generous ladles of simmering vegetable broth (about 1-1.5 cups) over the couscous. Gently stir the couscous until most of the broth is absorbed and then continue to add ladles of broth (one at a time) to the couscous. Stir in between each ladle pour and let the couscous fully absorb the broth before adding more. Once the couscous turns al dente (typically after the addition of 2-2.5 cups broth or 10-15 minutes), stop adding broth and turn off the heat beneath the pan. Keeping the pan over the warm burner, stir in the chopped mint and basil and reserved veggie mixture (bell pepper, asparagus, and garlic). Then finish with a generous squeeze of fresh lemon juice.
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Transfer the couscous to a serving bowl and top with the reserved toasted pine nuts and crumbled feta. Enjoy!
TIP A: I've mentioned this before, but worth mentioning again...not all vegetable broths and stocks are the same. Most vegetable stocks and some vegetable broths have a high mushroom content to give them a deeper, richer color. As a result, they have a strong mushroom flavor that can sometimes unintentionally over-power your dish. I always recommend reading the ingredient line of vegetable broths to ensure that they do not contain mushrooms or—at the very least—do not lead with mushrooms. I love mushrooms, but I definitely do not want all of my vegetarian dishes to taste like mushrooms. Find a brand that you like and stick with it. My favorite is Imagine Low-Sodium Vegetable Broth. It's rich and flavorful from a medley of carrots, onion, celery and tomato.
TIP B: Israeli (or pearl) couscous is similar in composition to regular couscous (made from semolina or wheat flour), but larger—like the size of a pearl—and often toasted before it is packaged for a slightly nutty flavor. You can sometimes find it alongside regular couscous in the pasta or grain aisle (be sure to pick up the unseasoned variety), or it can often be found in the world ingredients aisle with kosher or mediterranean foods.