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!
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.
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.
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!
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!
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?