israeli couscous

My old roommate Mack and I always cooked together, so much so that we put together a book filled with all our favourite recipes. This was one of the recipes that Mack introduced me to (we have no clue where it’s originally from) and used to make it all the time (always share the things that you love and that bring you joy!). The couscous is cooked in chicken broth, which makes it super flavourful. And I love how you can really use any veggies on hand (sometimes I swap in broccoli, spinach or olives). I usually have it on the side with spiced chicken and tzatziki, but it's also a great, easy weekday dinner on its own!

INGREDIENTS:

• Olive oil

• 2 garlic cloves

• Sliced mushrooms

• 1 red pepper

• 2 1/2 cups of chicken broth (or vegetable broth)

• 1 cup of Israeli couscous

• Feta

• Parsley

INSTRUCTIONS:

• Mince the garlic and sautée it in a pan with olive oil

• Chop up the red pepper and add them to the pan with the mushrooms, cook until softened

• Add the dry couscous and cook for 1 minute

• Add in the chicken broth and simmer for ~20-30 mins until the broth is fully absorbed

• Top with feta and parsley

• Enjoy!