Couscous Makes an Easy, Go-To Meal
I’m on Twitter every weekday afternoon as @specialforksndy trying to help people with their most pressing need of the evening: what to cook for dinner. One of my favorite ideas for cooks in a hurry is couscous salad.
Here’s the couscous recipe in a tweet, under the 140 character limit: “Boil 1 ½ c broth; add 1c couscous. Off heat, cover & stand 5 mins. Fluff w/fork; add chick peas+g onions+feta cheese+olives+Ital dressing.”
Like couscous salad, Southwestern Couscous is super-easy. It takes just 20 minutes, from start to finish. Serve it as a side dish or a main dish. Vegetarians can substitute vegetable broth for the chicken broth.
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2 tablespoons olive oil
3 green onions, sliced
1/2 cup diced green or red pepper
1 cup sliced fresh mushrooms
1/2 cup chopped carrots
1 clove garlic, minced
1 1/4 cups chicken broth
1 teaspoon ground cumin
Pinch kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped cilantro
1 cup canned chick peas, rinsed and drained
¾ cup uncooked couscous
In a large saucepan, heat olive oil over medium-high heat. Add onions, green pepper, mushrooms, carrots and garlic; sauté 2 minutes until vegetables begin to wilt. Mix in chicken broth, cumin, salt, pepper, cilantro and chick peas. Bring to a boil. Stir in couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed. Fluff with a fork and serve immediately.
Note: A 16-ounce can of chick peas yields more than 1 cup, so you will have leftovers. Use the remainder in a tossed green salad the next day.
Adapted from recipe by Wheat Foods Council
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