Trader Joe's Israeli Couscous has become a staple of my pantry. It's quick, easy, inexpensive and tastes fantastic with just about any veggies, cheese or proteins that you mix in. By tweet request (thanks for reading @tagmut), here's the recipe for today's version:
1 box Trader Joe's Israeli Couscous (this couscous is more like pearl pasta or risotto mouth feel than a grain mouth feel)
cubed or crumpled feta
kale (would also work with arugula, spinach or other greens)
mushrooms (any kind are fine)
soy chorizo - you can get this at Trader Joes or in the vegetable aisle at my Giant... if you don't see it, ask your grocer to order... it's AWESOME (or other protein)
vegetable broth (could use just water, but I think the broth adds more flavor for the couscous to soak up)
Drizzle olive oil in 2 quart sauce pan and crank medium hot heat. Add couscous and stir. Continue cooking until it starts to brown (about 5 minutes). Boil vegetable broth (I just popped it in the microwave for a couple of minutes while I was stirring). Slowly add broth to couscous. Reduce heat to medium-low and cover. (Resist urge to continue stirring and leave it alone.) Cook down for 12 minutes.
In a saute pan (or frying pan) on medium heat, drizzle olive oil. Cut veggies into bite sized pieces and add to the pan. Cook 3-5 minutes until the colors really pop. Set aside. Add chorizo to the pan, heat thouroughly, set aside. Crumble feta, set aside.
Sorry for the blurry Blackberry photo. I promise to get a proper camera and learn food photography in 2010.
Once your veggies, cheeses and proteins are ready to go... it should be just about time for the couscous to be done. Scoop a hefty portion of couscous into a bowl and add your "sides" to taste, plus a little fresh ground salt & pepper.