Couscous

The tiny couscous that comes in a box is just too hard to eat! I hate hemming it up on a fork and I feel like a kid eating it with a spoon. A couple of years ago I was introduced to pearl or Israeli couscous
( probably by Ina Garten ) and have been converted every since. Tonight I just wanted something different.  We've eaten our fill of potatoes, rice and beans. A quick inventory of the refrigerator sent me scurrying for the big saucepan and this side dish emerged. It was a hit at our dinner table along with oven roasted fresh asparagus ( from Costco ) and chicken tenders dipped in egg then rolled in Panko and baked. Yuuuuuum! Full tummies here tonight!

Veggie Pearl Couscous
1tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 small sweet onion, chopped
1cup pearl ( Israeli ) couscous
2 small or 1 medium zucchini, chopped
1/2 cup chopped red pepper
1 1/4 cup chicken broth ( or water )
1/2 cup finely grated Parmesan cheese

Heat oil and butter in a large saucepan. Add garlic and onion, sautéing until soft, but not brown.  Add couscous and stir until lightly browned. Add zucchini, red pepper and chicken broth. Bring to a boil; cover and simmer for 10 minutes. Sprinkle with Parmesan cheese before serving.