Israeli Couscous


Happy December Everyone!

I can’t believe it is almost the end of 2014! With end of the year brings holidays cheers and for me (and maybe for you too) the dreaded finals! You need to keep yourself healthy and well fed but with a full-time job and graduate school sometimes you don’t get enough time to prepare a good meal. However I kind of sort of created a dish that I can prepare very quickly and is healthy. Here is my recipe for Israeli couscous that I don’t mind eating for 7 days straight. Let’s call this thefunkycouscous, shall we?

You will need:

1 box Israeli couscous

2 tablespoon olive oil

Few bay leaves

2/3 teaspoon ground cinnamon

2 cups of chicken broth

1/2 cup chopped onions

Chopped vegetables of your choice.

1/2 teaspoon garlic powder

A pinch of smoked paprika

Red chili flakes

Dried oregano

Salt and pepper

couscous_collageHeat some olive oil and bay leaves in a saucepan. Add couscous and ground cinnamon and cook for few minutes. Add chicken broth and cook until no liquid is left.

In a separate pan, heat olive oil. Add chopped onions and cook until they are slightly brown. Add your vegetables. I used zucchini, red peppers, okra and tomatoes. I also added spinach but I add them only at the end because they wilt faster than other vegetables. Add garlic powder, paprika, salt and pepper. Once the vegetables are thoroughly cooked, add the spinach. Once everything is cooked, remove from heat and mix the couscous and vegetables together. Add red chili flakes and oregano and you are done!


If you made this dish, please do share it with the hashtag #thefunkycouscous. Hope you enjoy this recipe as much as I do!

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