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Green couscous 'n fresh OJ

Posted by Jennifer Campoli on January 24th, 2011
Filed under Fabulous food | 5 Comments »

Expecting to see a giant bowl of couscous with pureed spinach in there? Akin to my beloved Green Monster?

Not quite friends.

This Green Couscous recipe was thrown together last night a mere 15 minutes before dinner. I had three things in the fridge that were begging to be used:

asparagus, snap peas and cherry tomotoes

And then the green couscous was born!

Try this recipe this week. It is so perfectly simple and fresh. I'm talking less than 7 ingredients total from start to finish. It makes your body feel warm, satisfied and nourished with greens.

Snap Pea Couscous

• 1 1/3 cup Israeli couscous
• 1 3/4 cup veggie or chicken broth OR water
• 1 batch asparagus
• 2 cups snap peas
• handful of cherry tomatoes
• 2 tbsp lemon juice
• 2 tbsp, plus 1/2 tsp olive oil
• s + p if you wish

Let's talk steps.

Pour dry couscous in pan with 1/2 tsp olive oil. Warm on medium heat to lightly "toast" the grain fro 3-4 minutes. Then slowly add 1 3/4 cup broth or water. Bring to a boil. Then heat on medium and cover for 8-10 minutes, until liquid has absorbed.

** the amount of couscous and liquid came from the package. I imagine you can play around with slightly more or less water. The key with couscous is to cook until grain soaks up all of the liquid.

Meanwhile, wash and prep those veggies. Trim asparagus and then cut into 1-2 inch pieces. Slice tomatoes into half or desired pieces.

Aren't they so gosh darn colorful?

In a saute pan, heat 1 tbsp of olive oil on medium heat. Add snap peas and cook for 4 minutes. Stir around snap peas to coat in olive oil and evenly cook.

Add asparagus and tomatoes to saute pan and cook for additional 8 minutes or until desired tenderness.

Pour couscous into large mixing bowl. On the side in a small bowl, mix 1 tbsp of olive oil and 2 tbsp of fresh lemon juice. Whisk together.

Last but not least, add veggies to couscous and pour lemon juice/olive oil dressing on top. Mix thoroughly.

And swoon…

This was such a wonderful dish for dinner. We served the couscous with a beautiful roast that had been cooking all day but this dish was hearty enough where it could be the main feature or alongside a salad or anything your heart desires. I could also see just about any grain working beautifully with this…brown rice, quinoa, risotto or even pasta.

From start to finish:

1. Pour dry couscous in pan with 1/2 tsp olive oil. Warm on medium heat to lightly "toast" the grain fro 3-4 minutes. Then slowly add 1 3/4 cup broth or water. Bring to a boil. Then heat on medium and cover for 8-10 minutes, until liquid has absorbed.
2. Meanwhile, wash and prep those veggies. Trim asparagus and then cut into 1-2 inch pieces. Slice tomatoes into half or desired pieces.
3. In a saute pan, heat 1 tbsp of olive oil on medium heat. Add snap peas and cook for 4 minutes. Stir around snap peas to coat in olive oil and evenly cook.
4. Add asparagus and tomatoes to saute pan and cook for additional 8 minutes or until desired tenderness.
5. Pour couscous into large mixing bowl. On the side in a small bowl, mix 1 tbsp of olive oil and 2 tbsp of fresh lemon juice. Whisk together.
6. Add veggies to couscous and pour lemon juice/olive oil dressing on top. Mix thoroughly.

Vitamin C time

It has gotten downright frigid here in Boston. Temps yesterday barely made it to 20. When this weather hits I pull out my beloved citrus juicer to give our bodies a nice extra dose of vitamin C goodness.

I found these at the store, not on sale, not local and not in our season but…I couldn't resist.

Who doesn't want a fruit bowl that looks like this?

And yes, I was capturing the disappearing sunlight in front of the window on my fruit. But don't those rays of sun make you feel a bit warmer?

So out came this bad boy…one day I hope to upgrade to a beautiful large juicer or vitamix. OR BOTH!

And I proceeded to spend 20 minutes playing with my basic point and shoot camera. I think the husband started to get concerned when I yelled at the oranges for not being juicy enough for my macro setting.

We go from this…

to the most glorious glass of this…

A most glorious afternoon beverage on a Sunday work day.

We juiced 5 oranges (these were small guys) and it yielded two above glasses. The best tasting liquid vitamin I have ever had!

So, go juice, make green couscous and work your little heart out this week!

Question of the day: what is your go to, can't fail, taste delicious and ready in 15 minute flat recipe for dinner?

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