Quinoa + Couscous = Perfection

We have a winner of the Cacao Bliss giveaway (congrats, Karla!), but remember, your 10% off coupon for Open Sky is still good until tomorrow!

Smart Food

While I was home over the weekend, we picked up a cranberry couscous at Whole Foods to have with dinner. Funny enough, I didn’t think I liked couscous because of the texture. But that’s because I hadn’t tried Israeli couscous, which is much bigger, and which was featured in our cranberry couscous. Now that I loved!

Cranberry Couscous

So in honor of my new-found enjoyment of Israeli couscous, I decided to make my own last night. And of course, I threw in my grain/seed true-love, quinoa.

Quinoa Couscous

Quinoa Couscous

Serves 2-3

1 c. Israeli couscous

1 T. olive oil

1 c. quinoa

2 c. water

1 c. green beans

1/2 tsp dried basil

1/2 tsp dried rosemary

1/4 tsp dried oregano

1/4 tsp dried thyme

1 c. cooked or canned chickpeas, drained and rinsed

In a skillet over medium heat, saute the couscous with the oil until the grains start to turn golden brown, about 5 minutes.

Add the quinoa, water, and green beans. Lower the heat to medium-low so that the food is just simmering. Simmer for 5 minutes, stirring occasionally.

Add the remaining ingredients, and cook, stirring occasionally, until all the water is absorbed.

Serve with your choice of toppings. Topping ideas:

  • Marinara sauce
  • Shredded Asiago or Parmesan cheese
  • Red Peppers
  • Fresh herbs

I didn’t have any marinara sauce on hand, so I used a Red Pepper spread from Trader Joe’s and some shredded Asiago cheese.

Quinoa Couscous

I loved all the flavor and texture combinations in this dish. They went together perfectly! And I have enough leftovers for at least 2 more meals… score!

Quinoa Couscous

Smart Fitness

The weather is supposed to be absolutely gorgeous today, so I’m going to try to find time for a nice 10 mile ride outside. It will be my first ride on my new bike OUTSIDE!

Smart Life

We have a Madison blogger meet-up tonight, and I am so excited. It has been far too long since I last met up with all these wonderful ladies!

Are there any foods that you didn’t like until you tried a new variation of them?

Comments

    • Julie @savvyeats says

      Um, I still don’t like eggplant. Except for when it is in the curry I get at the local Thai restaurant… that is the only time I’ve liked it! I think the texture is too rubbery for me?

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