Toasted Israeli couscous with vegetables

                                                                               January 22, 2013

     The office potluck theme for January 23 was Middle Eastern. "Jerusalem: A Cookbook" by Ottolenghi and Tamimi (and listening to the results of the Israeli elections) inspired thoughts of  the small round couscous featured in Israeli recipes. The cookbook's recipe for salad didn't seem quite right for an Anchorage winter day; I wanted something warmer, so adapted this [vegan] recipe  from one posted by Claire Robinson on the Food Network in 2010.

Roasted Israeli cous-cous 

2 cups Israeli cous-cous
2 1/4 cups water
2 Tablespoons olive or other mild oil
Salt and pepper to taste
2 12 to 3 cups roasted vegetables
Lemon slices, cilantro for garnish

Heat the olive oil in a skillet. Add cous-cous and stir for 7 - 9 minutes, until it begins to brown lightly. Add the water (careful of the hot steam), and bring to boil. Reduce heat and simmer for ten minutes, or until the cous-cous is cooked through but still al dente.

I stirred in a cup of roasted cauliflower, about 1 cup of roasted zucchini, and about 3/4 cup of  roasted, diced red and yellow peppers, and seasoned with salt and pepper. Other vegetables would work equally well, as would chopped nuts or perhaps toasted pumpkin seeds.

This will spend the night in the refrigerator, and tomorrow, it can be served at room temperature.or heated through, with a garnish of cilantro and lemon slices.