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08-05-2009, 11:06 AM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
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1/2 cup Israeli Couscous
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 pound kirby cucumbers—peeled, seeded and sliced
One 15-ounce can diced fire-roasted tomatoes
1 1/2 teaspoons paprika
2 cups vegetable broth 1 zucchini, shredded
1 cup loosely packed flat-leaf parsley, finely chopped
1/2 cup grated parmesan cheese
Grated peel of 1 lemon
In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat. Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes. Stir in the tomatoes and paprika. Using a food processor, and working in batches, puree the mixture. Return to the pot and stir in the vegetable broth, couscous and zucchini. For cold soup, refrigerate until chilled.
In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil. Serve the soup drizzled with the parsley pesto.