Name: Veggies with Israeli Couscous
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion, cut into 1/2-inch pieces; 2 medium-sized zucchini, cut into 1/2-inch pieces; 2 tablespoons minced garlic; 1/2 cup vegetable broth (canned or bouillon); 6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces; Salt, to taste; Freshly ground black pepper, to taste; 1 cup cooked Israeli couscous*; 1 cup coarsely torn fresh basil leaves; 1/4 cup chopped parsley

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

Cooks' Note

Note: Israeli couscous has a larger grain than regular couscous, resembling pastine (a kind of small pasta). For this recipe, lightly brown 4 ounces of couscous in 2 tablespoons olive oil over medium heat for 5 to 7 minutes, stirring. Add 2 cups broth, cover the pot, and simmer for 6 to 7 minutes. Drain in a colander and rinse to remove starch.

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