Recipe by Susie Reuter
There are so many types of side dishes available besides rice and potatoes ~ couscous and quinoa are two of my new favorites. Couscous is frequently thought of as a grain, but it’s actually a pasta. It is simple to prepare and has a unique texture and flavor. If you haven’t tried these as sides already, treat yourself to a new experience!
- 2 cups vegetable broth
- 1 cup water
- 1 cup Israeli couscous (the large type)
- 1/2 cup tri-colored Orzo pasta (optional)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup sun dried tomatoes, finely chopped
- 1/4 cup yellow bell pepper, finely chopped
- 1 tablespoon capers
- 1/4 cup split baby garbanzo beans
- 3 tablespoons pine nuts, lightly toasted
- 1 teaspoon fresh oregano, chopped
- 2 tablespoons fresh basil leaves, chopped
Bring the broth and water to a boil in a 2 quart saucepan over high heat. Place the couscous and orzo in boiling broth and cook for 10 to 15 minutes until tender. Drain using a small mesh colander. Add in the rest of the ingredients, stir well, and serve.
