Recipe Of The Week: Italian Couscous

Yum! This week’s recipe from chef Jessica Cerra is sure to be a hit at your next get together. Alternatively, make a large batch and save the leftovers for a quick week-night meal option.

Ingredients

Makes large family size serving

16 ounces Israeli couscous*
8 oz jar sun-dried tomatoes
14 ounce can artichoke hearts, roughly chopped
1 pint cherry or grape tomatoes, halved
1 yellow bell pepper, finely chopped
¼ red onion, thinly sliced
¼ cup fresh basil, finely chopped
8 oz fresh Ciliegine mozzarella (tiny balls), halved
1/3 cup balsamic vinegar
1 TBSP olive oil
1 tsp sea salt
½ tsp freshly cracked pepper

*Pasta such as penne or orzo, farro, or quinoa may be substituted

RELATED RECIPE: Summer Couscous Salad

Preparation

1. In a large, deep pan heat the olive oil over medium-high heat. Add the couscous, salt and pepper. Let the couscous toast until slightly golden, stirring occasionally for about 2 minutes. Finish cooking according to the package instructions.
2. In a large bowl, whisk together 3 tablespoon of the oil, from the sun-dried tomatoes jar, with the balsamic vinegar.
3. Add the artichoke hearts, tomatoes, yellow pepper, and red onion to the bowl, toss with the dressing, and let marinate while the couscous cooks.
4. Once the couscous has finished cooking, add hot to the bowl and toss until well combined. Let sit for 20 minutes and then add the mozzarella and fresh basil. Recommended to serve warm. Season with extra salt and pepper if necessary.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.

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