This dish makes for a quick and delicious vegetarian dinner. Le me state I am a fan of couscous, particularly Israeli couscous, also known as ‘pearl’ couscous. Pearl couscous has a nutty flavor, and is larger  than regular Moroccan couscous  couscous, about the size of a pea.  And it compliments almost any vegetables. In this case, we paired it with green beans, in another quick version that we favor. Let me state that the green beans call for 1 cup chicken broth. If you don’t have chicken broth from a whole chicken on hand, the best way to do this is just to dissolve one chicken bouillon cube in ½ cup water and call it a day.  Sometimes the easiest way is the best.

In this recipe, I would suggest cooking the couscous first and, while it steams, prepare he green beans, which are quicker to prepare. Let me state that I an a meat eater. I like a good steak from time to time but, once in awhile a good vegetarian preparation balances things out. Either way the recipe given makes for a delicious repast.

TOASTED ISRAELI COUSCOUS WITH QUICK GREEN BEANS

Toasted Israeli Couscous

Ingredients:

2 tablespoons butter
2 tablespoons finely chopped shallots
1½ cups Israeli ( Pearl) couscous
1 teaspoon turmeric
2 cups chicken broth or water

Instructions:

  1. Melt butter in a large saucepan or frypan.
  2.  Add shallots, stirring, so that they are coated with butter. Cook over medium heat until softened, about 5 minutes.
  3.  Add couscous and brown lightly, stirring with wooden spoon to keep couscous from burning, about 5-7 minutes.
  4.  Add turmeric and let mixture cook for 1 minute. Stir in stock  stock or water. Bring  to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes. Remove from heat and let sit for 10 minutes.
    Yield: 4 servings.

Quick Green Beans

Ingredients:

½  cup chicken broth
3 cloves garlic, peeled and finely chopped
1 pound frozen cut green beans
Salt and ground black pepper top taste
¾ teaspoon dried oregano

Instructions:

  1. Heat chicken broth in a large saucepan (at least 2 quart) over medium heat until hot.
  2.  Add garlic and cook 2 minutes, stirring frequently.
  3.  Stir in green beans, salt, pepper and oregano. Cover and cook, stirring occasionally, about 8-12 minutes or until tender. Drain and serve.
    Yield: 4 servings.