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By Candy, RN (Steele the Day)
Israeli couscous is a fun pasta to add variety to meals. It is also called “pearl couscous” because of its shape and size. It’s made from semolina and wheat flour and has a wonderfully nutty taste. I usually make up a little extra and use leftovers in salads, frittatas, and soups.
This recipe can use any vegetable, and you can grill or roast them in the oven. Take advantage of the seasonal favorites and consider zucchini, asparagus, cherry tomatoes, and even sweet potatoes. You’ll notice I threw some baked tofu in this picture for a little extra protein. Use your imagination and lots of color to take advantage of all the wonderful phytochemicals vegetables have to offer!
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