When I create recipes, I often have a goal in mind. It might be "a busy night dinner," or "a fun dish the boys will love," but there is often a driving goal.
My goal for this recipe? Something *I* would love. I'd been wanting to play around with some yummy flavors and Israeli Couscous, and when I found whole wheat Israeli Couscous, I picked it up for me, me, me.
Little did I know that both the boys would gobble up this recipe. Not sure why, maybe it was the unique and fun texture of the larger couscous. Perhaps it was that they were learning about Israel in Sunday School so they loved having something with "Israeli" in the title. I'm not going to over think it though, because bottom line: they ate it!
Lemony Almond Isreaeli Couscous
1 cup uncooked Israeli Couscous
1 tablespoon extra virgin olive oil
1/2 cup red bell pepper, sliced thin
2 cloves garlic, minced
1 1/2 cups green beans (either use frozen or already steamed green beans)
1/2 cup sliced almonds
1/2 teaspoon lemon zest
3 tablespoons lemon juice (about the amount from one medium lemon)
1 tablespoon fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup extra virgin olive oil
1 tablespoon apple cider vinegar
2 tablespoons honey or agave nectar
steamed or sauteed shrimp
Cook the Israeli Couscous according to package instructions.
Meanwhile, in a large skillet, heat the tablespoon of olive oil over medium high heat and add the pepper and garlic. Cook 2-3 minutes. Add the green beans and cook an additional 2-3 minutes or until the peppers and green beans reach your desired consistency (tender, but not mushy is a good bet). Remove from heat and place in a large bowl.
Meanwhile, combine all the ingredients of the dressing in a bowl or lidded container. Stir or shake well to combine.
Add the couscous to the green bean mixture, and top with the dressing. Toss well and sprinkle with the almonds and feta and/or shrimp if using.
Life is sweet (and full of surprises),