Sunday Dinner for One: Spicy Israeli Couscous with Vegetables and Goat Cheese

I have been thinking about eating healthier for a while now.  I’ve never been one to eat a lot of grains and I’m allergic to whole wheat, so I haven’t ventured much away from regular pasta and potatoes for starches in my meals.  But.  I got Mark Bittman’s new cookbook Food Matters this past week.  I haven’t been able to stop looking at the recipes.  Creative, no using fake stuff, just really appreciating good healthy food and making it taste good.  So I was a bit inspired when I went to the grocery store this week to try some new things.  I picked up a box of Israeli Couscous.  I know, I know, it’s just pasta.  What’s so different about that?  But it’s pasta that’s not really conducive to loads of sauce and cheese.  It’s pasta that’s more attracted to vegetables and a light dressing.  So.  That’s where I’m starting on the healthy food train.  I’m on it, I’m just starting out slow.

Today was my first experiment with the couscous. It turned out really good – it was spicy because of the toasted fresh ground pepper and flavorful because of the garlic and balsamic vinegar, not to mention the sauteed vegetables.  The tang of the goat cheese adds a lovely creamy finish.  I’m hoping as I get more into it, I’ll be able to create more healthy recipes like this one.  You can make this dish your own by swapping out the vegetables for your favorites and swapping out the goat cheese for something else, like feta or ricotta salata.

Spicy Israeli Couscous with Vegetables and Goat Cheese

1 T. olive oil

1 1/3 c. Israeli couscous

1 tsp. fresh ground pepper

1/2 tsp. Kosher salt

1 1/3 c. chicken broth

1 T. olive oil

1 small zucchini

1/2 small sweet onion

1/2 orange bell pepper

1 tsp. dried basil

2 handfuls of grape tomatoes

1 clove of garlic

Kosher salt

Fresh ground pepper to taste

1 T. olive oil

1 T. balsamic vinegar

2 T. goat cheese

In a saucepan, heat 1 T. olive oil.  Add the couscous and the 1 teaspoon of fresh ground pepper.  Toast for about 5 minutes until golden brown.  Add the chicken broth and 1/2 teaspoon salt, stir and bring to a boil.  Turn the heat to medium low, cover and cook for 10 minutes.

While the couscous is cooking, heat another tablespoon of olive oil in a skillet.  Chop the zucchini into bite-sized pieces and add to the skillet.  Mince the onion and pepper and add to the skillet.  Add the basil. Season vegetables with salt and pepper.  Saute vegetables for about 5 -6 minutes, until tender.  Slice the grape tomatoes in half.  Turn the heat off and add the tomatoes.  Mince the garlic and add to the skillet. Toss to combine and set aside.

When the couscous is done, add the vegetables, toss to combine and let cool slightly.  Add in the olive oil and vinegar.  Season with salt and pepper to taste.  When pasta is still warm, add in the goat cheese, saving a little to sprinkle on top.

Serves 1, with leftovers for the next day.

Recipe and photographs by Elizabeth Fuss.