Here’s a new recipe that will definitely become a regular in my house. I served it tonight as a side dish, but it also makes a fabulous vegetarian meal all on it’s own (minus cooking the couscous in chicken stock). The recipe comes from Kashi.com and originally calls for rice pilaf as the grain. But I used couscous and it was delicious! You could also use quinoa, brown rice, or pearl barley if ya wanted.
Ingredients:
4 cups cooked couscous (about 2 cups dry)
1/2 cup Spanish peanuts
2 teaspoons extra virgin olive oil
3 cloves fresh garlic, minced
1/2 cup red onion, diced
1/2 teaspoon cumin
1/2 teaspoon coriander
3/4 cup raisins
1 large carrot, diced
1 cup fresh baby spinach, chopped
1 pinch kosher salt
1/4 cup water
1/2 red bell pepper, seeded and diced
1 handful fresh cilantro, coarsely chopped
4 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 teaspoons fresh ginger root, grated
1 teaspoons crushed red chili flakes
2 teaspoons honey
4 teaspoons toasted sesame oil
Directions:
- Cook couscous according to directions on package, using chicken stock instead of water. Set aside.
- Saute garlic and onion in olive oil in a large skillet over medium heat until limp.
- Add cumin and coriander and stir.
- Add raisins, carrots, spinach, salt, and water. Stir well.
- Cover with lid, reduce heat to low, and simmer 3 minutes.
- Remove from heat.
- In a large mixing bowl, combine sauteed mixture with cooked couscous, red bell pepper, cilantro, and peanuts. Mix well.
- In a small bowl, combine remaining ingredients and whisk well.
- Add dressing to pilaf mixture and stir well.
