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Pearl Couscous and Veggie Pot (A Root Formula)

Community rating
Yield: 4 people

Description

The vegetables for this dish are cooked in one of two ways: sautéed or steam/sautéed. You can certainly use vegetables from both categories to flavor the dish, but it’s simpler if you choose them from the same category.
If you can't find pearl couscous you can substitute orzo or fregola. 

Ingredients

  • 1 large each: onion, carrot, and celery stalk, cut into small dice
  • 1 pound Prepared Vegetables, pick 2 (see below)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon Dried Herbs (such as thyme, tarragon, rosemary, basil, and sage)
  • 2 cups Pearl (Israeli) couscous
  • 1 quart vegetable broth
  • Salt and ground black pepper
  • 4 cups packed spinach or chopped massaged kale
  • ¼ cup Parmesan cheese, plus extra for sprinkling (optional)

Steam-Sautéed Vegetable Options

  • Brussels sprouts: trim and halve
  • Winter squash, turnips, or rutabagas: peel and cut into medium dice.
  • Broccoli or cauliflower: trim and cut into small florets.
  • Cabbage: halved, core, and coarsely shred.
  • Asparagus: snap off tough ends and discard; remove tips and cut thin spears into 1-inch lengths; halve medium and large spears lengthwise and cut into 1-inch lengths.
  • Carrots: peel and thinly slice.
  • Snow peas or sugar snap peas: if not done already, remove strings; halve crosswise.
  • Green beans: trim and cut into 1-inch lengths.

Sautéed Vegetable Options

  • Mushrooms: thinly slice.
  • Peppers: cut into medium dice.
  • Zucchini and yellow squash: trim ends and cut into medium dice.
  • Cherry tomatoes: halve large ones; leave small ones whole.
  • Eggplant: trim and cut into medium dice.
  • Fennel: halve, core, and coarsely shred.

Instructions

  • Prepare onions, carrots, celery and your choice of Sautéed or Steam/Sautéed Vegetables; heat 2 tablespoons of oil over low heat in a soup kettle.
  • When ready to sauté, increase heat to medium-high and add onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in Dried Herbs and then couscous, followed by broth; cover and bring to a simmer. Reduce heat to medium-low and continue to simmer until most of the liquid has absorbed but dish is still moist, about 10 minutes.
  • While couscous cooks, cook vegetables.
    If using Steam/Sautéed Vegetables place vegetables of choice in a large (12-inch) skillet with remaining 1 tablespoon of oil, 1/4 cup of water, and a sprinkling a salt and pepper. Cover skillet, turn burner to high, and heat until vegetables start to steam. With skillet still covered, cook until all of the liquid has evaporated and vegetables start to sauté, about 5 minutes. Remove lid and continue to cook until vegetables turn golden brown, a few minutes longer.
    If using Sautéed Vegetables, heat remaining 2 tablespoons of oil in a large (12-inch) skillet over medium-high heat. Add vegetables of choice and sauté until tender, about 5 minutes; sprinkle with salt and pepper.
  • Stir in Vegetables and spinach or kale and optional cheese into the couscous and cook to wilt spinach or kale and blend flavors, a couple of minutes longer. Adjust seasonings, including salt and pepper to taste. Serve with optional cheese passed separately.