Monday, April 5, 2010

Israeli Couscous with Saffron, Olives and Vegetables

Last week I posted this photo and the recipe for the Portabella Mushroom Rockefeller.

Some of you expressed an interest in the couscous recipe. It was so darn easy that I didn't consider it much of a recipe. More of a yummy let's toss together stuff and see what happens kind of thing. There was a recipe in the Vegetarian Times but let's face it, we don't need no stinkin' recipe. We just need an idea.

So, because I love all of yous guys and I love food (evidenced by my jiggly tummy) and we don't need a recipe. I'll just give you all the instructions. Where you take it from here is all up to you.

Couscous with Saffron, Olives and Vegetable

For couscous
1 cup couscous
1 1/2 cup vegetable stock or water

Heat stock/water to a boil. Add couscous. Cover let stand 5 minutes. Or do what I did...follow the directions on the box. Set to the side.

For vegetables
Dice up a 1/4 cup each of at least 4 veggies. I used eggplant, carrot, onion, sweet peppers, zucchini, broccoli and cauliflower. See, I'm just not satisfied with 4 different veggies. I just have to take it up a notch. I have to fly in the face of conventional wisdom. I have to break the rules. I have to shut up and get to the instructions.

Heat up 2 tablespoons of olive oil in a very large fry pan. Saute veggies starting with the onions that will take the longest. Mine order went like this:

Carrots, broccoli, cauliflower and onions all went into the boiling oil (bahahahaha) first. Torture (toss) them for about 5 minutes. Next I added the sweet peppers. Give them a toss or two. When they start to soften up add the zucchini and the eggplant. When they are barely cooked (no one like mushy veggies) sprinkle two or three saffron threads in the veggie mix. Stir in the couscous. Sprinkle on some chopped kalamata olives and serve.

I think a great way to go with this would be to substitute the saffron (an expensive luxury item) for curry and a little coconut milk for the saffron. Just to put a little Indian flavors to it. Toss in a little tofu or beans and you've got a big ol' bowl of dinner right there.

So there you have it. The instructions. In lieu of a recipe.

Have a great day everyone.


  1. I just went out Saturday and bought the stuff for the portebella mushroom rocking fella ; -) Now I have a recipe for next week too.

    Hope you had a wonderful Easter.

  2. Need some help here...I have a ton of leftover chunks of pumpernickel bread from know, the breadbowl for spinach bread thing? Any suggestions on what to do with the leftovers? I was thinking of tossing with some olive oil and garlic bread seasoning and toasting, but if there's a recipe I can work them into, it would be even better!

  3. OMG - I'm SO hungry and this just has my stomach growling. And my mouth drooling.

  4. Hope you had a great Easter. I did not as now they close all the stores on Easter and Christmas. I will not, however, hold it against you.