This couscous recipe is delicious, light, healthy and a real time saver. It is not necessary to cook the couscous in advance.
You can make it in a baking pan adn transfer it to a serving bowl to serve or you can use any oven to table dish.
This Article by EstherO. originally appeared in Mishpacha Magazine.
Photography by Dan Engongoro
Colorful Couscous
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 oz package Israeli couscous
- 2 ¼ cups boiling water
Instructions
- 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 9×13 pan.
- Cover and bake on 350 for 1 hour.
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