Vegetable Pearl Couscous

On April 27, 2014, in Recipes, by Chris Baccus
0

veggiescouscous

 

This is a dish that can be used to clear out your vegetable drawer.  Any vegetable will do fine in this and it is a great way to use some of the vegetables you just didn’t get to or that you found at the Farmers’ Market but didn’t have  a specific plan for.  Here I used a few items I still had left after making a few other dishes during the week.

I also find that pearl couscous has a great texture and better flavor than traditional durum wheat couscous. Pearl Couscous is also known as Israel Couscous. It has a soft, almost spongy feel. What I like most about it is it’s versatility too. It can be used for soups or eaten with just some fried onions and tomatoes as an excellent side dish.

The recipe here is a variation on one I found on the VegKitchen blog.  You can see the original recipe here: Seven-Vegetable Couscous.

veggiescouscous_stove

 

Vegetable Pearl Couscous
Serves 4

1 1/2 cups pearl couscous cooked using package’s directions
1 tablespoon olive oil
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
2 teaspoons grated ginger
1 red onion, thick chop
1/2 red cabbage, thick chop
1 head of broccoli, chopped
2 zucchini, diced bite-sized
1 medium turnip, diced bite-sized
1 can chickpeas, drained
1/2 cup golden raisins

Cook the couscous according to the product packaging’s directions. I used Bob’s Red Mill Pearl Couscous but there are other options too.

For the vegetables, heat a saute pan on medium high heat with the olive oil. Add the onions and turmeric. Saute for a couple minutes until onions soften.  Add the turnip, broccoli, and zucchini and the rest of the spices.  Cook for about 5-8 minutes until the turnip is firm but a fork can puncture it easily.  Finally add the cabbage, chickpeas, and raisins and cook for another couple minutes. If you need more olive oil feel free to add a tablespoon to coat everything.

Plate the couscous first and add some vegetables on top. Drizzle some olive oil to finish. Enjoy.

Tagged with:
 

Moroccan Couscous with Saffron

On May 18, 2012, in Featured, Recipes, by Chris Baccus
2

I’m not much of a celebrity follower.  Though I have come to enjoy one celebrity’s blog covering some great vegetarian food choices and recipes. Actress Alicia Silverston is anything but Clueless when it comes to finding good things to eat.

This recipe is a simple roasted vegetable medley with butternut squash, zucchini, carrots and onions atop of some saffron and cumin flavored couscous is a great way to get your vegetables and protein.

It’s definitely worth trying out and be sure to checkout some other recipes from her website. I have my next selection already picked out – Mardi Gras Jambalaya.

Full Recipe: Kinds Classics Moroccan Couscous with Saffron.

Tagged with:
 

Arugula, Tomato, Feta Couscous

On October 30, 2011, in Featured, Recipes, by Chris Baccus
2

Every Saturday morning the boys and I head to swim class where they learn to navigate the water and I spend time figuring how I’m going to navigate my cooking for the coming week.  It’s a great 30 minutes to explore new cooking blogs.  One recent find is the blog The Kitchn (Kitchen – minus the “e”, because I’m sure thekitchen.com was already taken.)

I bought some arugula at the Farmer’s Market and was looking for something new to do with it. Thinking I had some orzo pasta at home too the Dinner Quick: Arugula with Orzo and Garden Tomatoes looked like a good choice for lunch today. When I arrived home, I was out of orzo pasta but had some Trader Joe’s Israeli Couscous I decided to substitute. I made a few other tweaks too, including added saute pine nuts.

Arugula, Tomato, Feta Couscous
Serves 4

1 cup Israeli couscous
1 bunch of arugula, large chop
Olive oil
1 Tablespoon dried basil
2 Tablespoons pine nuts
8 ounces cherry tomatoes, halved
2-3 ounces goat or feta cheese, crumbled
Salt and pepper

Cook the Israeli couscous per package instructions. While that is boiling, saute the pinenuts in a little olive oil and salt and pepper. Let them brown, cooking for about 4 minutes, turning often. Empty the pine nuts into a mixing bowl.

Add a little more olive oil to the saute pan that had the pine nuts and cook the chopped arugula till it just starts to wilt. Add it to the mixing bowl. Add some olive oil again and saute the tomatoes adding the dried basil, salt and pepper to taste. Cook for about 3 minutes then add them to the mixing bowl.

Crumble the feta cheese into the mixing bowl once the couscous is ready.  Now add the couscous and add a tablespoon of olive oil and some salt and pepper to taste.

Serve.

Tagged with: