Vegetable & Herb Couscous

*Recipe follows story 

I’m taking off for Philly this weekend, so operation refrigerator clear out was in full effect. The above served as a lunchtime side to my sole meuniere.

In my refrigerator there was:

1/2 of a yellow pepper
1/2 of an orange pepper
Basil that I didn’t have the heart to toss.  Basil should never get tossed.
1/2 of a vidalia onion

Halves of all vegetables strewn around my refrigerator.
Don’t judge me.  
I know it happens to you too.

Snack here.
Snack there.
All of a sudden, you’re staring at a half of a pepper and a sleeve of Ritz crackers.   

Honestly, the halves of the yellow and orange peppers were eaten with some hummus during the coming of Hurricane Irene.  I love my scooby snacks.  The other half of the onion - well, it was caramelized and put a top the scrambled eggs I made for breakfast.  And the basil was leftover from fat prosciutto and tomato sandwiches I made during the storm.

Nonetheless, make some hurricane couscous and toss in anything and everything you have hanging out in your refrigerator.

Vegetable & Herb Couscous

1 T. olive oil
2 tsp. butter
1 tsp. red pepper flakes
1 1/2 c. any vegetable you have that might be lying fallow
1 c. Israeli Coucous 
1 1/4 c. water
1 clove garlic (minced)
1 tsp. lemon zest
Fresh herbs
Kosher salt to taste
Olive oil for drizzling 

-Add olive oil and butter to a medium sauce pan, place over medium flame and saute vegetables with red pepper flakes until they slightly brown (the more color/brown the vegetables get, the more flavor your couscous will have)
-Add couscous and toss with vegetables for 2-3 minutes
-Add garlic, then add water - lowering flame to medium low - and cook couscous for 12-14 minutes with a cover 
-Remove couscous from heat, fluff with a fork, add zest and herbs and additional drizzle of oil if necessary

Serve as a side to meat or fish
Eat as a main dish and top with a fried egg.  NOM.