I’ve had some Israeli couscous in the pantry for a while now so I finally decided to use it. If you’ve never made Israeli couscous, you should definitely try it. The couscous pieces are much larger than regular couscous. And, by the way, did you know that couscous is considered a pasta, not a grain. Sorry if you didn’t want to hear that but it’s true ;). That seems to be a common question people have. If you can prove me wrong, please do. I’m generally not a huge fan of pasta because I don’t like the slimy texture. I do, however, love the texture of couscous. We went the healthy route and used whole wheat.
I initially thought of making a hot bean and couscous salad but we liked this better cold! And, of course, we had plenty leftover.
–1 cup uncooked whole wheat Israeli couscous
–1 1/4 cups chicken broth
–2 Tbsp olive oil
–juice from 1 lime
–1 tsp red wine vinegar
–1/2 tsp ground cumin
–2 cloves garlic, minced
–1 yellow onion, chopped
–1 red bell pepper, chopped
–1/4 cup fresh cilantro, chopped
–1 can (15 ounce) of corn (or use fresh if you have time!)
–1 can (15 ounce) of black beans, drained
–salt and pepper to taste
Directions: Bring chicken broth to a boil and stir in couscous. Stir gently and let simmer for about 8 minutes or until couscous is almost ready. Then, remove from heat. Heat olive oil and garlic in a medium skillet over medium heat. Once hot, add red bell pepper and onion. Cook until onions are translucent. Fluff couscous and add veggies and the rest of the ingredients to the couscous mixture and stir and enjoy. Or, refrigerate for later!
Let me know what you think!
I also embarked on my first journey of making baby food! I was SO intimidated by the thought of making it but it was SO easy. I might blog about it for you mamas who are afraid to make it ;). Sweet potatoes were on the menu for my little cutie last night. She LOVED them. I’m so proud of my good little eater.