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
- 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