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Author Topic: Israeli Couscous Casserole  (Read 3601 times)

Offline ShannonG

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Israeli Couscous Casserole
« on: May 08, 2007, 07:35:31 PM »
A friend of mine made this for a dinner party and it was amazing!  I'm not a big fan of goat cheese, but you could substitute with cows milk feta. 

2 tbsp olive oil
1 cup uncooked Israeli couscous (the size of peppercorns)
1 fennel bulb, cored and thinly sliced (about 2 cups)
6 garlic cloves, minced
1 tsp fennel seeds
3 cups julienned kale leaves
2 cups vegetable broth, heated
6 ounces creamy French goat's milk feta cheese
1 11-ounce can diced tomatoes drained
1 tsp balsamic vinegar
salt and pepper to taste

In a large saucepan, heat the olive oil over medium heat.  Add the couscous, fennel, garlic, and fennel seeds and saute for 2 mins. stirring to coat with oil.  Add the kale, vegetable broth, and 1 cup boiling water.  Cook, stirring frequently, until the couscous is al dente, about 12 mins.  Remove from heat.

Add the feta, tomatoes, and balsamic vinegar and stir until feta is melted and the tomatoes are heated.  Season with salt and pepper, serve hot.