Mediterranean Israeli Couscous

• 1 cup couscous Israeli, or normal couscous
• 1 tablespoon olive oil or any vegetable oil
• 1 each onions chopped
• 1 each sweet yellow bell peppers or red, diced
• 1 cup baby spinach
• 1 each italian plum (roma) tomatoes diced, or cherry tomatoes, halved
• 2 cloves garlic or to taste, minced
• 1 1/2 cups stock chicken or vegetable
• 8 each black olives sliced
• 4 tablespoons basil leaves, freshly chopped
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Heat the oil in a medium saucepan over medium-high heat until hot.
2. Add the onions, cook until soft, about 3 minutes.
3. Stir in the peppers, spinach, and tomatoes, and cook for another 2 to 3 minutes until the vegetables are soft and the spinach are wilted.
4. Add the couscous and garlic, and stir until well mixed.
5. Pour the broth into the saucepan.
6. Bring to a boil, reduce the heat to medium low.
7. Cover and simmer for about 10 minutes, stirring a few times, until the broth is absorbed.
8. Remove from the heat, add the black olives and mix well.
9. Divide among the serving plates, and top with parmesan cheese and fresh basil.
10. Serve warm.

couscous, olive oil, onions, sweet yellow bell peppers, baby spinach, italian plum, garlic, chicken, black olives, basil, parmesan

Taken from recipeland.com/recipe/v/mediterranean-israeli-couscous--52852 (may not work)