Quick post because I’m still working on catching up and my new classes have just started *ugh*.
For the most part I like couscous but tend to find it just a bit, well odd. I think it’s a bit of the texture when you’re eating it. It’s these tiny balls that I’m sometimes not sure whether to chew or just swallow straight.
So when I saw some whole wheat pearl couscous, I figured it couldn’t hurt to give it a shot. I also ran across some canned artichoke bottoms which I’ve never used before so into my cart those went.
I decided to do a vegetarian meal to take full advantage of both these ingredients. For the couscous, I stuffed it to the brim with some of my favorite vegetables (as well as an effort to clean out my fridge), and as for the artichokes I took advantage of some leftover pesto I had. As far as the couscous, feel free to substitute in your favorite vegetables, although I loved the combination below.
We ate the artichokes as the side for the couscous, but if you weren’t going to make the artichokes, some Parmesan or Feta mixed into the couscous itself would be delicious.
This is one of those recipes that seems deceptively simple (i.e. I was worried it may end up being pretty flavorless) but we inhaled the dish and I definitely looked forward to the leftovers.
- 1 medium onion, thinly sliced into half moons
- 2 cloves of garlic, minced
- 2 Tbsp extra virgin olive oil
- 1 cup carrot “chips” or 1 large carrot thinly sliced
- ¼ lb sliced cremini mushrooms
- 1 small head of broccoli florets (about 2 cups)
- 1 cup whole wheat pearl couscous
- 1 ½ cups vegetable or chicken stock
- Salt and pepper, to taste
- 1 tsp thyme
- ½ tsp Italian seasoning
- ½ tsp crushed red pepper
- ¼ tsp brown sugar
- 5 oz baby spinach
- 1 cup halved cherry tomatoes
- 2 Tbsp minced fresh parsley
- 1 tsp lemon zest
- Heat oil in large sauté pan over medium high heat. Add onion and garlic and cook for 2 to 3 minutes until the onion has begun to soften.
- Stir in carrots and mushrooms and cook for another 2 to 3 minutes. Stir in broccoli and couscous, cook an additional minute or so.
- Add stock and seasonings (salt through brown sugar) and bring to a boil. Reduce heat to medium low, cover and cook for about 9 – 10 minutes until the couscous is done.
- Stir in spinach and tomatoes and cook until the spinach has wilted down, another minute or so.
- Garnish with parsley and lemon zest.
- 1 can artichoke bottoms (there should be 4 – 5 in the can)
- 2 Tbsp sun-dried tomato pesto
- 2 oz herbed goat cheese
- Chives, for garnish (optional)
- Preheat broiler.
- Blend together goat cheese and pesto, stuff into each artichoke bottom.
- Broil artichokes for about 5 – 6 minutes, until cheese has begun to brown.
- Garish with chives.