Prep time: <10 min.
Cooking time: <10 min
Serves: as side=5-6; as main=2-3
Pairs With: any meat or seafood dish
Wine: light to medium body white wine- love Torrontes with this; if serving with red meat, go for a Shiraz or Malbec
This is a super fast and easy recipe using pantry items. Veggies could be anything and everything you have in the fridge or freezer. If you don’t have any of the spices, leave it out-it would still be delicious. Also, feel free to add any cooked meat/shrimp. I love it as a quick vegetarian main dish; but it pairs well with any meat or seafood dish. I prefer organic whole wheat couscous for its nutritional value. Try to cut the veggies the same size for even cooking.
- Carrots 2 medium size, diced
- Celery 2 stalks, diced
- Scallions 2 stalks, diced
- Garlic 2 cloves, chopped finely
- Okra ½ C, diced (frozen or fresh)
- Green Peas ½ C, thawed
- Cilantro or Flat Leaf Parsley ¼ C, chopped
- Black & Green Olives ¼ C, pitted and cut in half
- Black & Green Raisins ¼ C
- Couscous 1 ¼ C
- Olive Oil 3 Tbsp
- Water 2 ½ C or as needed- depending how well you like your couscous done
- Salt & Pepper
- Cinnamon 1 Tsp
- Cumin 1 Tsp
- Turmeric 1 Tsp
Heat 2 Tbsp of olive oil and add all non-frozen veggies. Sauté over medium heat for about 2-4 minutes. Add turmeric and sauté for a minute. Add the rest of spices and mix. Add water, put the lid on and bring to boil. Turn off the heat; add couscous and remaining 1 Tbsp olive oil. Mix quickly and cover tightly. Let stand for 4-6 minutes (the mix should be on dry side). Add cilantro/parsley, Fluff with a fork, taste and adjust seasoning. If you prefer couscous more done, add a little boiling water and cover for 2-3 minutes until water is absorbed. Serve immediately or at room temperature. Enjoy!
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