Pasta with a Middle Eastern twist! Lemony and slightly sweet, this recipe is a light and refreshing alternative to traditional pasta sauces.
- CELERY BROTH
- 10 celery stalks, cleaned and strings removed, chopped
- 1 1/4 cups chopped fresh parsley
- 5 garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- 2–28 ounce cans diced tomatoes
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp freshly squeezed lemon juice
- ISRAELI COUSCOUS
- 1 tbsp extra virgin olive oil
- 1 3/4 cups dry Israeli couscous
- 2 cups water
- 1/2 tsp salt
- In a large soup pot, saute garlic, parsley and celery in olive oil at medium-high heat, for about 10 minutes, until tender
- Drain canned diced tomatoes and reserve the liquid. Add tomatoes to the pot and cook at high heat for 10 minutes, stirring frequently
- Add salt and sugar, reserved tomato and lemon juice. Bring to a boil and simmer, covered, for 15-20 minutes
- In the meantime, prepare the couscous. In a large skillet, saute Israeli couscous in olive oil at medium heat for 5 minutes
- Add water and salt, bring to a boil and simmer, covered, for 15-20 minutes until couscous is tender and the water had been absorbed
- Spoon a generous amount of broth over warm couscous… and enjoy!
- NOTE: Leftover celery broth can be frozen for later use.