Israeli Couscous with Sauteed Vegetables

Often thought to be a grain, couscous is actually a tiny semolina pasta that is commonly used in middle-eastern dishes.  Israeli couscous is regular couscous's fat cousin, and I actually prefer it to regular couscous because it has more substance to it.  It's just as versatile as pasta and is great for making a dish that you can eat all week when you're living on a budget.  The following dish is simple, fast and you can always change it up to make it with whatever vegetables you happen to have in your kitchen.

Ingredients:

about 3 Tablespoons olive oil

1 medium onion diced (about 1 cup)

1 carrot diced (about 1/2 cup)

1 celery stalk diced (about 1/2 cup)

2 cups Israeli couscous

6 brussels sprouts cut into 1/4's lengthwise then cut in half

1 teaspoon Sriracha or preferred hot sauce

1/4 cup crumbled feta

salt and pepper to taste

Instructions:

1) In a medium saucepan heat up 1 glug (about 1 Tablespoon) of the olive oil.  Add the diced onion, carrot, and celery.  Stir and add a pinch of salt.  Cook on medium until the onions turn translucent.

2) Add the couscous and stir until it begins to toast (roughly 1-2 minutes).  Add water to the pot, until it's about 1/2 inch above the couscous, add a little salt and cover with a lid.  You can also cook it in stock if you happen to have some on hand.  Cook on low heat for 8-10 minutes or until the couscous is al dente. Fluff a little with a fork and leave uncovered or it will continue to cook.  

3) While the couscous is cooking, you're going to finish the brussels sprouts.  Heat a glug of olive oil in another pan and add the brussels sprouts and a pinch of salt.  Cook, stirring occasionally until the leaves begin to brown.  At this point, mix the teaspoon of sriracha with about 1/4 cup of water and add it to the sprouts.  Cook on low until the liquid dissolves.  Taste the sprouts and make them spicier if you want.  Add to the cooked couscous in the other pot and stir together. 

4) Transfer to a serving bowl and drizzle with olive oil.  When it's cooled a bit, stir in the feta cheese.  Serve warm or cold and enjoy!