Obsessed is the only word to describe how I feel about Israeli cous cous- it’s chewy, nutty, and goes with literally everything. Combine it with fresh lemon, herbs, and green vegetables… and this Israeli Cous Cous Summer Stirfry is screaming for the season. Perhaps my favorite part about it is that it tastes delicious hot, cold, or room temperature- and the flavor develops even more overtime as it sits in the fridge for fast meals throughout the week.
Not only does this sitrfry pack various vitamins and minerals from the 4 different vegetables involved, but it’s also a good source of plant-based protein- making it the perfect post-workout combination of protein and carbs! This white beans in this Israeli Cous Cous Summer Stirfry pack 7g of protein per half cup, in addition to contributing a low-fat creaminess to the dish. But the beans don’t stand alone- the cous cous adds 6g of protein her 1/3 cup and the sugar snap peas throw in another 9.5g per cup.
While the recipe may look like it has a lot of ingredients, I promise you this dish comes together in less than 30 minutes! It’s simply a checklist of tossing ingredients together. And on that note, this is a stirfry, so exact proportions aren’t exactly necessary- feel free to adapt the seasonings + herbs to match your taste preference!
Israeli Cous Cous Summer Stirfry
This Israeli Cous Cous Summer Stirfry is screaming for the season with it's combination of fresh herbs, lemon, and green vegetables. The best part about it is it tastes good hot, cold, or room temperature... so feel free to prep this ahead of time!
Ingredients
- 1/3 cup dried cranberries
- 2T apple cider vinegar
- 1T olive or avocado oil
- 1 1/3 cup Israeli cous cous
- 1 1/4 cup water
- 1T olive or avocado oil
- 1 small yellow onion - finely chopped
- 2 1/2 cups sliced yellow squash or zucchini - about 1 1/2 medium sized squash
- 8 ounces sugar snap peas
- 1/2 cup walnuts - crushed
- 2 cloves garlic - crushed or minced
- 4 green onions - use all parts except for tips
- 1/2 cup fresh basil, heaping - chopped
- 2T fresh thyme
- 1 can white beans - drained and rinsed
- 3-4 cups arugula - a couple handfuls
- Dressing:
- 1/4 cup olive oil
- zest of one whole lemon
- 2T fresh lemon juice
- 1T raw honey
- 1/2 tsp sea salt - to taste
Instructions
- Combine dried cranberries and apple cider vinegar in a small dish and let soak while you prepare everything else.
- In a medium sauce pot, add 1T oil and the cous cous, stirring constantly 2-3 minutes until toasted and every pearl is coated in oil. Add the water, bring to a low boil, then cover and cook over medium-low heat 7-10 minutes until all the water is absorbed. Remove the lid, fluff with a fork, and set aside.
- While the cous cous is cooking, heat another 1T oil in a large stirfry pan and add the onions. Saute ~3 minutes until slightly softened. Add the squash and/or zucchini, cook another 3 minutes. Next, add the sugar snap peas and walnuts, cook another 2-3 minutes until glossy.
- Once all the veggies have started to soften, add the crushed garlic, chopped green onions, basil and thyme. Next add the drained beans, soaked cranberries, and cooked cous cous- stirring everything together until the garlic is fragrant.
- Last, toss in the arugula and dressing, stirring to evenly combine until the arugula is wilted. Season with salt and pepper to taste. Serve immediately or allow to come to room temperature.
- Store leftovers in the fridge. The flavor will continue to develop, so this can be a great make ahead dish to serve cold or at room temperature in the days that follow!
Allergens
