We don't like couscous. None of us. I don't know why, we just don't. Therefore it is a little strange that I had a box of whole wheat couscous in my cabinet. It is even stranger that I saw this recipe and decided to make it for dinner. Both Kayleigh and Bill immediately said, "I don't like couscous". But then the strangest thing of all happened. We all actually liked this. Go figure!
This recipe comes from Nava Atlas' cookbook Vegan Express (which means it takes almost no time to make).
Lemony Couscous with Broccoli
3/4 cup whole wheat couscous
1 tablespoons olive oil
1 red onion, sliced (I didn't have a red so I used a regular onion)
3 cups broccoli florets (I used frozen)
1/4 cup chopped parsley
2 tablespoons fresh dill
Juice of one lemon
1/3 cup chopped sun dried tomatoes in oil
Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes.
Heat 1 tablespoon oil in a large skillet. Add the onion and saute over medium heat until golden.
Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is tender-crisp.
Add the couscous to the skillet along with the parsley, dill, lemon juice and sun-dried tomatoes. Stir together well, cook for 2-3 minutes longer, and serve.
Kay: I usually don't like onions and couscous but this was really good. The onions were so sweet I couldn't even tell they were in there.
Mom (Dana): I had told Kay that she didn't need to be so careful picking around the onions because I had cooked them extra long so they'd be very sweet. As usual, I finished way before her and was outside watering the flowers when she came flying out the door and screamed "I accidentally ate an onion and you're right. They are really sweet!" I can't believe she would admit that!
This recipe comes from Nava Atlas' cookbook Vegan Express (which means it takes almost no time to make).
Lemony Couscous with Broccoli
3/4 cup whole wheat couscous
1 tablespoons olive oil
1 red onion, sliced (I didn't have a red so I used a regular onion)
3 cups broccoli florets (I used frozen)
1/4 cup chopped parsley
2 tablespoons fresh dill
Juice of one lemon
1/3 cup chopped sun dried tomatoes in oil
Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes.
Heat 1 tablespoon oil in a large skillet. Add the onion and saute over medium heat until golden.
Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is tender-crisp.
Add the couscous to the skillet along with the parsley, dill, lemon juice and sun-dried tomatoes. Stir together well, cook for 2-3 minutes longer, and serve.
Kay: I usually don't like onions and couscous but this was really good. The onions were so sweet I couldn't even tell they were in there.
Mom (Dana): I had told Kay that she didn't need to be so careful picking around the onions because I had cooked them extra long so they'd be very sweet. As usual, I finished way before her and was outside watering the flowers when she came flying out the door and screamed "I accidentally ate an onion and you're right. They are really sweet!" I can't believe she would admit that!
2 comments:
I love couscous, but my husband doesn't. I know I would really enjoy this recipe. I will have to try it out on Graham. Cross your fingers for me!
What is it about couscous that some of us don't like? I can't figure it out and I'm one of them!
You'll have to try this sometime when he's really hungry and there is no other food in the house. Then he'll have to give it a chance!
-Dana
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