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Julie Grice of Savvyeat.com presents Garlic Vegetable Couscous

Date: 01 Mar 2011
By: admin
Comment: Comments are off

Recipe courtesy of Julie Grice of savvyeat.com

This weekend, I was able to make my first dinner using things from our garden. And man, was the Garlic Vegetable Couscous delicious! I picked some zucchini (yes, I realize I look like a dork in that picture ), spinach, sage and basil for this dish. Our cucumbers weren’t quite ready yet, so I used some from the Farmer’s Market instead.

You don’t have to use Garlic Gold® for this recipe, but I really like the flavor the oil brings out. Plus, the nuggets add a fantastic finishing CRUNCH!

Inspired by a recipe from Hudson Valley Mediterranean

Ingredients:

  • 1 1/2 c. Israeli couscous
  • 4 T. Garlic Gold Oil® OR 4 T. olive oil and 4 cloves garlic, minced
  • 2 zucchini, sliced
  • 2 1/2 T. fresh basil, minced
  • 1 T. fresh sage, minced
  • 2 c. spinach
  • 2 cucumbers, sliced
  • 1 T. lemon juice
  • Salt and pepper, to taste
  • Garlic Gold® Nuggets (optional)

In a large shallow pan, cook the couscous with 3 c. water over medium heat. When most of the water is absorbed, pour the couscous into a large bowl and stir in 1 T. of the oil.

In the same pan, heat 1 T oil over medium-high heat. If you aren’t using Garlic Gold®, add the garlic cloves now and cook 2-3 minutes, until soft. Add the zucchini, basil and sage. Cook, stirring occasionally, for 7-9 minutes.

Add zucchini mixture to couscous. Stir in the spinach, cucumber, lemon juice, and remaining oil. Season to taste with salt and pepper. Top with Garlic Gold® Nuggets.

If you liked this recipe, you’ll love these products:

  • Garlic Gold® (nuggets in oil)
  • Garlic Gold® Sea Salt Nuggets
KoreanCrunchyGarlic

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Gluten Free
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Tips and Tricks
Vegetarian

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STORY OF GARLIC GOLD®

My father and I are classic, authentic Italians, especially when it comes to food. Together we created in our home kitchen, a toasted garlic and olive oil condiment which can be spooned on to any dish to recreate the taste of Italy in every bite.

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