Israeli Couscous Vegetable Pilaf

Ingredients

• 2 teaspoons olive oil

• 1-1/3 cups Israeli couscous

• 2-1/2 cups low sodium chicken or vegetable broth

• 1 small fennel bulb, diced (about 3/4 cup)

• 1 cup diagonally sliced carrots

• 1 cup cut fresh broccolini or asparagus stalks (cut into 3/4-inch pieces)

• 1/2 cup Lindsay® Greek Kalamata Pitted Olives, quartered (or Lindsay® Ripe Pitted Olives, quartered)

• Parmesan cheese for garnish (optional)

Cooking Directions

1. Heat oil in a large deep skillet or sauté pan over medium heat. Add couscous; sauté 3 minutes or until light golden brown.

2. Stir in broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer 2 minutes.

3. Stir in fennel and carrots; reduce heat to medium-low and continue to simmer 5 minutes, stirring occasionally.

4. Stir in broccolini or asparagus; simmer 5 minutes or until broth is absorbed and vegetables are tender.

5. If mixture seems dry before vegetables are tender, add an extra 1/4 cup of broth or water.

6. Stir in the olives and serve warm. Garnish with grated Parmesan cheese, if desired.