As a super healthy eater, I love salads. I’m a huge fan of big leafy greens and will even make side dishes of quinoa salads. Since my son and husband enjoy more hearty meals, I’ve been playing around with different grains. I found that introducing one with a pasta-like consistency such as Israeli couscous opened my family’s mind to try others like quinoa, barley and farro.
This dish was a hit. Filled with beans, I served this to my husband for dinner and he felt satisfied. I’ve also found if I double the ingredients, it can be a side dish at night and leftover lunch the following day.
- 2 cups organic Israeli couscous (Bob's Red Mill TriColor Pearl Couscous)
- 1 cup garbanzo beans
- ¼ cup parsley
- 3 tbsp. garlic grapeseed oil
- 1 cup sliced tomatoes
- 1 tbsp lemon juice
- *Salt and pepper to taste
- Cook Israeli couscous per directions (typically - boil 2½ cups of water, add 2 cups couscous and simmer for 10 minutes)
- Let couscous cool for 10 minutes
- Sauté garbanzo beans with 1 tbsp. of grapeseed oil on stove-top for 5 minutes (while couscous is cooking)
- Mix 2 tbsp. garlic grapeseed oil and lemon juice in couscous
- Add garbanzo beans, tomatoes, parsley and mix
- Add salt and pepper to taste
- Garnish with parsley
Have you tried Israeli or Pearl Couscous? What’s your favorite grain?