What I love about cooking is that it is so forgiving. You can always add a little more of a little less of an ingredient or tweak a recipe so that it includes a favorite food or spice. This is true of the recipe listed below. Don't worry if you don't have the exact ingredients.
It takes about a 1/2 hour to prepare. Most of the time is for sauteing the onions at low heat so that they are soft & sweet.
I often make couscous with veggies for lunch. You can refrigerate or freeze extra portions. It's pretty simple to make, and it's good for you.
2 TBS extra virgin olive oil
1 onion, chopped
1/2 red pepper, chopped
1 tomato, chopped; or 1/2 pint cherry tomatoes
3 cloves garlic, minced or chopped
1 TBS lemon juice
1/2 tsp dried oregano
1/2 cup dried couscous
1) Saute onions
-heat olive oil in a large skillet over low heat
-add the chopped onions & cook these for about 20 minutes stirring occasionally so they don't brown
2) Make couscous
-in a saucepan boil 3/4 c water
-add 3/4 c dry couscous
-remove from heat, cover and let stand for 5 minutes
3) Saute other veggies
-add red pepper to onions; cook for 5 minutes on low heat
-add garlic and stir for 30 seconds
-add spinach & cover pot for a few minutes until spinach starts to wilt
-stir veggies so that spinach leaves melt into the other veggies
4) Mix everything together
-stir in lemon juice & oregano
-stir in couscous and serve
I love to cook, eat and entertain. I'm starting this in the midst of the Coronavirus as my way to spread the love.
Tuesday, Wednesday, Thursday, 10am-8pm
247 Northampton Street, #27
Easthampton, MA 01027