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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

(14.5 oz) can vegetable broth

1 1/2

cups uncooked Israeli couscous

pint grape tomatoes, halved

orange bell pepper, chopped into bite size pieces

yellow bell pepper, chopped into bite size pieces

tbsp finely chopped red onion

cup fresh broccoli florets

tbsp olive oil

cloves garlic, minced

1/2

cup crumbled blue cheese

tbsp white wine vinegar

Salt, to taste

Steps

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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.