I’ve actually never used Israeli couscous before today. There was never a need! My love has been firmly rooted in traditional couscous, at least half of which is due to the fact that it cooks in about 4 minutes. However, I’ve always been curious about couscous’s big brother, so when a container of it happened to catch my eye at the grocery store last week, I grabbed it. This seemed like as good of a time to try as any.
This is a riff on my normal recipe for stuffed peppers (which will be up on here sooner or later). I was really happy with this, and J went totally berserk for the filling!
- 3-4 patty pan squash
- ½ cup Israeli couscous
- 1 medium mild red pepper, chopped fine
- ½ onion, chopped
- 2 cups vegetable stock
- 2 T fresh parsley, chopped
- 3 T grated romano cheese
- Preheat an oven to 350.
- Treat the squash like you would a pumpkin- cut a hole in the top, , scoop out the seeds, cut the seeds off the top portion that was removed. Chop the tops of the squash. Cut a small sliver off the bottom of the patty pan so that it sits level on the counter without wobbling around.
- Coat squash with olive oil. Set on a foil-lined baking sheet and bake for 15 minutes.
- Follow cooking directions for couscous as dictated on container. Mine said to sauté couscous in 2 tsp oil or butter, then add in 2 cups of stock or broth. Heat to simmer, then cover and cook on low for 12-15 minutes until al dente.
- In a saute pan over medium heat, warm 1 T olive oil until shimmering. Add onion, pepper and squash to pan; sauté until vegetables are tender. Add cooked couscous to pan. Toss ingredients together with parsley and 2 T of the cheese.
- Remove squash from oven, fill with vegetable couscous medley. Top with remaining cheese. Bake for an additional 15 minutes. Remove from oven and allow to cool slightly before serving.