Israeli Couscous

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Israeli Couscous

This dish is a great alternate grain and a change from the standard pasta and tomato sauce.

Israeli couscous is a small, round semolina pasta, different from the tiny, yellow North African couscous. It’s often referred to as pearl pasta because of its shape and texture. Today it’s readily available and you can even find the whole wheat version. You can substitute another very small pasta if desired.

Makes 4 servings.

Ingredients

1 cup Israeli couscous
1 cup diced Roma tomatoes
¼ cup crumbled goat cheese (1 oz)
½ cup shredded Havarti cheese (1½ oz)
1⁄3 cup chopped green onions
1⁄3 cup chopped fresh basil or parsley
2 Tbsp grated Parmesan (or Asiago) cheese (½ oz)
1 Tbsp olive oil
1 tsp finely chopped garlic
pinch of salt and pepper

Directions
  1. Bring a large pot of salted water to a boil and add the Israeli couscous. Boil for about 8 minutes or just until couscous is tender. Drain well and add to a serving bowl.
  2. Add the tomatoes, goat cheese, Havarti, green onions, basil, Parmesan, olive oil, garlic and salt and pepper. Toss well and serve warm.

Preparation time: 15 minutes
Cooking time: 8 minutes

Nutritional Information per Serving
Calories 265 * Carbohydrates 34 g * Fibre 4.5 g * Protein 12 g * Total fat 11 g * Saturated fat 5.4 g * Cholesterol 19 mg * Sodium 300 mg

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About Author

Rose Reisman is a mother of four, author of 18 books and a sought after speaker on national TV and radio, and a regular newspaper contributor across Canada. As one of Canada’s leading authorities on the art of eating and living well, Rose speaks to educate the public on chronic disease prevention, weight management, family meals and the latest nutrition trends. She is the owner of Rose Reisman Catering and Personal Gourmet, has her own menu at the Pickle Barrel chain, and is a restaurant consultant to Glow Fresh Grill, a 300 seat establishment in Toronto featuring Rose Reisman’s fresh healthy menu.

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