Share Our Holiday Table Recipe

I have mentioned a great organization that I volunteer with for the past year called Cooking Matters.  It was formerly known as Operation Frontline.  Last week I went to Seattle's launch party of the new name, which by the way was so much fun!  Cooking Matters is one component of Share Our Strength- No Kid Hungry, and organization commited to ending childhood hunger in the United States.


What we do at Cooking Matters
Provide a six week cooking and nutrition class series for low income populations of all ages around King County.  Each week focuses on a different food category and nutrition topic.  For example, one week focuses on grains and fiber.  So the chef will feature two recipes that the participants will cook that have whole grains such as a quinoa salad or barley lentil soup.  Then the nutritionist will do an activity discussing whole grains with posters of what each of them look like and how to read labels and ingredients.

It is such a rewarding and fun group of people to work with and this is just one portion of Share Our Strength.  You may have seen commercials on the Food Network about other programs or heard about them online. 

Share Our Holiday Table
This year Share Our Strength had an online progressive dinner potluck called Share Our Holiday Table, made up of food bloggers contributing recipes for each day of December until a full meal is built.  You can check out all the wonderful recipes that dozens of fellow food bloggers contributed at: http://www.strength.org/get_involved/shareourholidaytable/ 

The following recipe is my contribution to the cause and I hope you will try it out!  It is a simple side dish you can make for the holidays that is colorful and full of fresh lemon flavor. 

If you would like to donate to this hugely impactful organization, you go to the website:  http://www.strength.org/

Happy Holidays!!

Lemony Israeli Couscous

Adapted from Bon Appetit recipe on Epicurious

4 Tbsp olive oil, divided

1 1/3 cup Israeli couscous, dry

Salt to taste

1 3/4 cup vegetable broth

1/2 tsp lemon zest

2 Tbsp fresh lemon juice

2 cloves garlic, minced, divided

1/2 bunch or about 1 cup asparagus, cut in small diagonal pieces

1 cup snap peas, cut in small diagonal pieces

1/2 cup roasted red, orange and yellow peppers (home roasted or from a jar)

1/3 cup green onions, chopped 

Heat 1 tablespoon oil over medium heat in a heavy medium. Add couscous, sprinkle with salt, and sauté for about 5 minutes, or until most of couscous is golden brown.  Pour in the vegetable broth, bring to a boil.  Reduce heat to a simmer and cover for 10 minutes, or until the liquid has soaked into the couscous.  Turn off heat and set aside.

While couscous is cooking, prepare the dressing.  Whisk together 2 Tbsp olive oil, lemon zest, 2 Tbsp lemon juice, and 1 clove garlic.  Set aside.

Heat a separate medium/large pan on medium heat.  Add 1 Tbsp olive oil and saute the veggies with the garlic.  Sprinkle with salt and pepper.  Cook them to your favorite level of doneness.  I like them to have a little crispness left, so I sauteed about 5 minutes.

Combine veggies with the couscous and toss in the dressing.  Sprinkle green onions, salt and pepper on top.  Serve warm or cold.  It also makes very good brunch leftovers the next day!