Saturday, March 15, 2008

Couscous - quick, easy and delicious!

I have eaten Couscous before in middle-eastern restaurants, at dinner parties etc, but it never caught my attention as it did when I had it at our friend’s in Maine. Nicole had made Couscous one of the days which caught my attention just by its looks; it was looking so pretty and colorful. She had vegetables and beans in it - looked very healthy too. I noticed her twin girls like it and were eating it by themselves. Later, I had a taste of it during lunch and instantly fell in love with it.

I knew I had to get the recipe and try it out at home. Nicole was very kind to share the recipe.

Right after we returned home, I went and bought “Near East Whole Grain Couscous” from a kosher store nearby and tried it out. It was so good and so satisfying. DH is always a bit skeptical about trying new things… but he loved it too. Now it’s a staple in our house.

I have made this so many times now. We have had it as an entree and also as a side dish. Every time it’s a hit!

So, I have stocked up my pantry with whole grain couscous from Trader’s Joe, because I know I’ll be using this very often from now on.

Thanks for the recipe Nicole!


1 packet Couscous (I used Near East Couscous; any other brand should work fine too.)

Olive oil – 2 tbs
Onion - 1 medium chopped
Garlic – 2 small cloves chopped
Carrot – 1 small; diced into small cubes (I used frozen)
String Beans – 4 or 5, cut into small pieces (I used frozen)
Corn – ½ cup frozen or fresh (I used frozen)
Scallions – 3 or 4; sliced thin
Garbanzo or Chickpeas – ½ can or ½ cup
Black beans – ½ can or ½ cup
Lemon Juice – ½ lemon
Salt and pepper to taste

Note: Feel free to add any of your favorite veggies. I’m sure it’ll work with any veggies as long as they don’t turn too mushy.


Prepare couscous per the instructions on the package. Instead or Olive oil or butter, I used grapeseed oil (Nicole's tip :)) and added a pinch of salt to the water.

In a large skillet, heat Olive oil over a medium high heat and sauté garlic and Onions

Once the onions turn soft, add carrots, beans, corn and continue sautéing till the veggies cook. Takes about 4-5 minutes.

Once the veggies are cooked, add the scallions, chickpeas, black beans.

Add salt and pepper per your taste stir and sauté for a couple more minutes.

While this is cooking, fluff the couscous with a fork and add the couscous to the skillet. Mix everything together.

Turn off the stove, add the lemon juice, mix well and let it sit for a few minutes.

Serve warm or cold as an entrée or a side dish.


1 comment:

Ginka's Goodies said...

I'm so glad you enjoyed it!!