Toasted Zucchini Israeli Couscous

A few nights ago, we had dinner with some very dear friends, Mike and Esther Elmer.  We met them in Nicaragua while we were on an exploratory trip looking for potential LUO partnerships…and we hit it off right from the start.  Their hospitality and generosity has been so inspirational to Gavin and I.  Before they even knew us, they opened up their home and invited us to stay during our time in Nicaragua.  It was such a blessing!  Esther had literally just given birth to her first baby, and she opened up her home to us…and made us feel like it was our own.

Because we eventually established a partnership in Nicaragua, we got to continue to build a relationship with the Elmers over the past 2 years.  About 6 months ago, they moved back to Atlanta and we were so excited to have such wonderful friends so close!  Now, they have two adorable little boys…and it is such a blessing to get to see how they parent, and how they are raising their children to love and serve Jesus.

So, back to the dinner…we went over to their house, and Mike made A-MAZING chicken on the Big Green Egg and I brought this Israeli CousCous.  I love it because it is healthy, super versatile, and really easy to make.

Toasted Zucchini with Israeli CousCous

4 medium zucchinis

2 Cups Israeli couscous

4 Cups chicken stock

4 Cloves crushed garlic

1 large onion, diced

1/4 teaspoon salt

1 teaspoon dried basil

2 teaspoons olive oil

1/2 cup fresh grated parmesan cheese

Preheat the oven to 400 degrees.  Cut zucchini into small cubes and lay on cookie sheet, spread out so that the pieces aren’t really touching.  Sprinkle with salt and bake for about 30 minutes…until the zucchini gets slightly browned.

In a medium pot, over medium high heat, sautee the garlic and onions with a little cooking spray or olive oil, and salt until translucent.  Then add the couscous and cook until it starts to toast…or become golden.  Then, add the chicken stock and bring to a boil.  Once the mixture has reached a boil, reduce the heat to a simmer and cover.  Cook for ten minutes.

Once the couscous and zucchini are cooked, combined them together in a large serving dish.  Top with basil, drizzle with olive oil and sprinkle with parmesan cheese.  Serves 4