If you haven't given Israeli couscous a try, you should. It is thick and chewy, very similar to pasta but in the shape of tiny pearls. This recipe needed a few changes to make it a bit healthier. It originally had 5 tablespoons of butter and 8 oz of bacon. I scaled it back a bit and this was still a great fast, weeknight dinner.
Source: Rachael Ray Mag
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 bunch broccoli, cut into florets
- 1 box (6.3 oz.) israeli or pearl couscous
- 10 ounces frozen corn, thawed
- 4 scallions, chopped
- ~ 2 cups chicken stock (low sodium, please!)
- Salt and pepper
- 3 cups (about 8 oz.) grated aged gouda (I would avoid smoked gouda in this recipe as it would overwhelm most of the other flavors)
- Preheat the oven to 450 degrees . In a small bowl, melt the butter in the microwave, then stir in the garlic. Spread the broccoli in a single layer on a rimmed baking sheet; drizzle the the garlic butter. Roast until tender, about 10 minutes.
- Cook the couscous according to the directions on the box, but replace the water with the chicken broth.
- Add the corn and scallions to the couscous when it is about half way cooked. When the couscous is tender, add in the broccoli and season with pepper. Top with cheese.
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