Spicy Zucchini and Israeli Couscous

A little spicy. A little tangy. A lot summery.

15 oz Israeli couscous
3 cups veg broth
3 tsp olive oil
3 cloves garlic, chopped
1 red pepper, diced
2 large or 4 small zucchini, diced
½ onion, diced
Small handful of Italian parsley, chopped
Red pepper and salt to taste
Juice of ½-1 lemon

Cook couscous in broth per directions.

Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender.

Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.

Vegan Greek-ish Veggie and Chickpea Stew with Pearl Couscous

When you have some veggies and a trying to get creative, who knows what will happen?


  • 2 Small Eggplants, peeled and cubed
  • 4 TBSP olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and chopped
  • 1 large red pepper, seeded and chopped
  • 1/2 tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cinnamon
  • Salt and pepper
  • 2 Zucchini, peeled and sliced
  • 1 large (or 2 small) and diced tomatoes
  • 2 cans of chickpeas or 3-4 cups prepared chickpeas
  • 1.5 cups of water from chickpea cans or chickpea prep
  • 1 bunch of kale, trimmed and chopped
  • Pearl/Israeli couscous
  • Vegetable broth


Salt eggplant and allow to sweat in a colander for 1 hour.  Rinse and pat dry.

Sauté onion, peppers, carrots in olive oil for 3-5 minutes. Add garlic and spices. Cook an additional 3 minutes. If you do this in a cast iron pan, you’ll have one less pan to clean later!

Add tomatoes, chickpeas and chickpea liquid, eggplant, and zucchini. Bring to a boil, add kale, and allow to cook at a low boil for 10 minutes. Meanwhile, preheat oven to 400*

Transfer the whole shebang to the oven and bake for 40 minutes. Check at 20 minutes and add additional water if necessary.

Meanwhile, prepare your couscous in broth according to directions. 

Serve stew with a heap of couscous and a drizzle of olive oil, a spoon of yogurt or sour cream, and some olives.

Black Beans and Couscous



Tonight’s photo shoot went south when I accidentally deleted all the shots and reformatted the disk. So, another shot was required, in the dark, which is much less good. Fortunately, the food was much more gooderer!


2 lb black beans, dried
1 medium onion, diced
2 celery stalks, diced
1 jalapeno
2 T veggie broth powder or 2 cups of broth
2 tsp turmeric
1 tsp chili powder
1 tsp salt
2 T olive oil
1 small can tomato sauce


If you are not using a pressure cooker, presoak the beans for 6-8 hours.

Place beans, olive oil, onion, celery, and the whole jalapeno in your large pan or pressure cooker. Add fresh water to about 1.5 inches over beans.  Cook per directions. I used the pressure cooker, brought it to high pressure, and cooked for 20 minutes and then allowed it to depressurize naturally.

After beans are cooked through, add seasoning and tomato sauce and allow to simmer for an additional 10-15 minutes while you cook rice or couscous (or other grain) for serving.

Serve with or over a grain or use in burritos. I served it here with tri-color couscous and cantaloupe.