Israeli Couscous with Sun-dried Tomatoes

This is a dish that I created “out of nothing,” as my mom used to say.  I needed to make something for lunch and wanted something warm and quick, but didn’t want to go to the store on this cold and snowy day.  What I found in my cupboard was a package of Israeli couscous.  Israeli couscous is larger and resembles pearl tapioca.  I also used sun-dried tomatoes from last summer’s garden.  Topped with fresh grated Parmesan cheese and toasted pine nuts, this was a warm, tasty, and  texture-filled dish.  It makes a good side dish or stands up on its own as a vegetarian dish.  Eliminate the Parmesan cheese, and it fits a vegan diet too.

Israeli Couscous with Sun-dried tomatoes

1 3/4 c. water

1 1/3 c. Israeli couscous

2-3 T. finely chopped onion (I used red onion for the mildness and color)

2-3 T. finely chopped yellow, orange, or red bell pepper

1/3 cup chopped sun-dried tomatoes (see next ingredient)

1 t. olive oil, if the sun-dried tomatoes are not packed in oil

1 T. chopped fresh basil

1 t. chopped fresh mint

1 t. balsamic vinegar

toasted pine nuts

freshly grated Parmesan cheese

Bring water to boil.  Add couscous, onion, bell pepper, tomatoes, (oil, if necessary),  Bring to boil again.  Cover, turn heat down, and simmer for 10-11 minutes.  Add basil, mint, and vinegar.  Mix well.  Simmer for 1 more minute.  Serve, topped with pine nuts and Parmesan cheese.  Goes well with chilled cucumbers or pickled beams or asparagus.

Israeli Couscous with Sun-dried Tomatoes, garnished with pickled asparagus