Israeli Couscous Saute
with summer vegetables / strawberry and banana smoothie
Israeli (or "pearl") couscous is a small, round pasta that absorbs flavors and is great in hot or cold pasta salads. This version is made with an abundance of summer vegetables, but feel free to swap them out and add your favorites if you'd like.
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Proteins
Cuisines
Ingredients
Strawberry and Banana Smoothie:
- Strawberries, frozen - 12 oz (sub fresh)
- Bananas - 2
- Yogurt, plain or Greek - 3/4 cup
- Water - 1/4 cup
Israeli Couscous Saute with Summer Vegetables:
- Green beans - 1 lb , trimmed and chopped into ½” / 1.3cm pieces
- Bell peppers, red - 1 , diced
- Pasta, Israeli couscous - 10 oz (sub any fun pasta shape)
- Corn kernels, fresh or frozen - 1 cup
- Shallots - 1 clove , diced
- Dill, fresh - 2 tsp , chopped
- Oil, cooking - 1 Tbsp
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Cheese, feta - 3 oz , crumbled
Prep
- Green beans / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Pre-cook green beans - Transfer green beans to a microwave safe bowl and cover with a damp paper towel. Microwave on high until tender, 4 to 6 minutes. (Can be done up to 5 days ahead)
- Cook pasta - Bring a large stock pot of salted water to a boil. Add pasta and boil until al dente, ~8 minutes. (Note: Israeli couscous cooks faster than larger pasta shapes. If using another shape pasta, cook according to package directions.) Drain. (Can be done up to 4 days ahead)
- Corn - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost in the microwave. (Can be done 1 day ahead)
- Shallots / Dill - Prep as directed and store separately. (Can be done 1 day ahead)
- Make smoothie - Combine strawberries, bananas, yogurt and water in a blender. (If using fresh strawberries, add 1 cup ice for 4 servings; adjust if customizing.) Blend until smooth.
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Make
- Heat a skillet over medium-high heat. Add cooking oil and then green beans. Saute until green beans are heated through, ~1 minute. Add bell peppers and shallots and saute until all of the vegetables are tender, ~3 minutes more. Add corn and pasta and saute until pasta is warmed through, ~1 minute.
- Remove from heat and stir in dill, olive oil, lemon juice and vinegar. Season with some salt and pepper. Crumble cheese over top.
- Serve Israeli couscous with smoothies on the side. Enjoy!
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