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.
Ingredients
- Strawberries, frozen - 12 oz (sub fresh)
- Bananas - 2
- Yogurt, plain or Greek - 3/4 cup
- Water - 1/4 cup
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
26 reviews
Good, but it seemed like there were way too many vegetables. We had a ton of bean leftover!
0 HelpfulThis was good. I overcooked the couscous and as a result there wasn't enough dressing. So I doubled and then tripled it. I used leftover vegetables and felt smart about that. I've been eating leftovers for lunch, and I like this salad best at room temperature. The steak was fine. But, I followed instructions and it was a little too well done. I'll lower the heat next time.
0 HelpfulWe used our own spice rub for the steak, but the Israeli couscous side was awesome, and is the reason why I'm favouriting this meal.
0 HelpfulMake sure to buy a better cut of beef, as ours was quite tasty, but tough. I have a lot of leftover vegetables. Perhaps use them in a frittata for lunch?
0 HelpfulThis was a hit in the house, and I did everything basically like the recipe said to. (for once). I might do a quick saute of the shallot because it was a little raw for us.
0 Helpful