September - Pearl Couscous w/ Summer Veg

Ingredients:

• 2 tbsp olive oil

• 2 cloves of garlic (minced)

• 2 cups of pearl couscous

• 3 cups of bone broth (or stock if vegetarian)

• 1-1 1/2 cups cherry tomatoes (quartered)

• 1 zucchini (sliced about 1/8” thick)

• 1 lemon (juice & zest)

• 1/4 cup fresh basil (chopped or shredded)

• 1/4 cup fresh parsley (fine chopped)

• 7 oz of halloumi cheese (sliced about 1/4” thick)

  *see photo below of this ingredient if you are not familiar with it. Its a squeaky, salty, Mediterranean cheese that is made to be grilled/cooked)

• salt & pepper to taste

Method:

• Heat a deep/large frying pan over medium-high heat.

• Add 1 tbsp of olive oil and once that’s hot add the pearl couscous and garlic

• Toast the couscous in that hot pan (stirring often) for about 2 mins. Once its starting to lightly brown add your bone broth (or stock) and bring it to a high simmer.

• Once its simmering turn the heat down slightly and allow to cook at a low simmer for another 12-15 mins (or following the instructions of the couscous package you have). You basically must cook it until all the liquid is absorbed and the pearls are al dente.

• Salt & pepper your quartered cherry tomatoes, then add them as well as 1/2 of your parsley to the pan with the couscous and stir just to mix. Then remove the pan from heat and set aside.

• Heat a 2nd smaller pan again over medium-high heat. If the pan is non-stick then don’t add any oil, all other pans will need a bit of oil to prevent sticking. When its hot you will cook your zucchini slices in small single layer batches just until they get some color (about 2-3 mins each side). As each batch is cooked transfer them to a plate. Once all are cooked set that plate aside for a moment.

found @ Sprouts in La Mesa

• Wipe the pan you just cooked the zucchini in clean if necessary then return it to the heat. Now you cook you slices of halloumi until nicely browned on both sides. Don’t worry its not a melty or messy kind of cheese when cooked this way.

• Once those last slices of cheese are browned you are ready to mix it all together. Add the zucchini, remaining parsley, lemon juice and zest all to the main (large) frying pan with the couscous. Toss it together.

• Season with salt and pepper to taste then portion onto serving dishes.

• Lastly scatter your grilled halloumi slices and basil across the top and drizzle with a touch of olive oil.

• Enjoy!