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Super Veggie Israeli Couscous with Blue Cheese

Super Veggie Israeli Couscous with Blue Cheese
  • Prep 10 min
  • Total 20 min
  • Servings 4

Mmmm. Veggies. This fabulous couscous is filled with a rainbow of vegetables. The creamy blue cheese and touch of garlic give it a rich, depth of flavor. ...MORE+ LESS-

Scaron
August 4, 2016

Ingredients

1
(14.5 oz) can vegetable broth
1 1/2
cups uncooked Israeli couscous
1
pint grape tomatoes, halved
1
orange bell pepper, chopped into bite size pieces
1
yellow bell pepper, chopped into bite size pieces
2
tbsp finely chopped red onion
2
cup fresh broccoli florets
3
tbsp olive oil
3
cloves garlic, minced
1/2
cup crumbled blue cheese
1
tbsp white wine vinegar
Salt, to taste

Steps

Hide Images
  • 1
    In a medium saucepan, bring the broth to a boil. Stir in the Israeli couscous. Reduce heat to low, cover and simmer for 8-10 minutes. Remove from heat.
  • 2
    Meanwhile, in a large mixing bowl, layer the tomatoes, orange peppers, yellow peppers, red onions and broccoli (in that order -- without mixing). Pour the cooked Israeli couscous on top and let sit while you move onto step 3.
  • 3
    Heat the olive oil in a small skillet. Add the garlic and cook, stirring occasionally, until softened (1-2 minutes). Pour the oil and garlic into the mixing bowl with the couscous mixture. Add the blue cheese and stir to combine all the ingredients.
  • 4
    Drizzle the white wine vinegar and sprinkle with salt and pepper. Toss to mix.
  • 5
    Serve warm, or chill until ready to serve.
 

Nutrition Information

No nutrition information available for this recipe

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