While I was making dinner last night I looked at everything that I was going to put in this Israeli Couscous I bought from Trader Joe’s and realized that every single ingredient came from Trader Joe’s!
Some of you may remember me posting every day last November about Trader Joe’s products for NaBloPoMo (National Blog Posting Month). How did I ever manage that?? I didn’t have Cooper back then- so there’s my answer! I kinda miss that project.
So what better way to remember that CRAZY month than to add another recipe to the queue!
Israeli Couscous with Zucchini & Lentils
(something I made up)
-1 onion chopped
-2 cloves garlic minced
-3 tablespoons olive oil (reserve 1 tablespoon for the Couscous preparation)
-1/3 cup white wine (such as Sauvignon Blanc)
-4 zucchini chopped into small pieces
-2 1/2 teaspoons of fresh thyme
-1 lemon, juiced
-1 package TJ’s Israeli Couscous
-1 package TJ’s pre-cooked Lentils
-1/3 cup feta (this is optional)
1. Saute chopped onion and garlic with 1 tablespoon of olive oil in a large pan over medium heat until onions become soft. Add wine and reduce until there is a little bit of liquid left. Add zucchini & thyme. Mix well and cook until zucchini is soft. This takes about 10 minutes.
2. Meanwhile, prepare Israeli Couscous according to directions on back. When the couscous is done, put entire package of lentils in the microwave (cut a few holes to vent it) and nuke them for 3 minutes. Add lentils and couscous to the zucchini mixture. Add remaining 1 tablespoon of olive oil and lemon juice to the mixture-stir until well combined. Now fold the feta in so it doesn’t melt too much. Season with salt & pepper to taste. EAT UP!
This recipe serves about 4 people.
***Notes: This recipe can be vegan if you cut out the feta. It’s REALLY good with extra lemon and super yummy the next day! We made it an entree last night but I am sure it would be perfect with some grilled chicken or some yummy fish. Enjoy! ***