Posts tagged ‘couscous’

January 6, 2013

Curried Couscous with Roasted Cauliflower

Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!

What you’ll need

– 1 cup dried Whole Wheat Couscous

– 1 head Cauliflower, washed and chopped

– 1/2 Sweet Onion, diced

– 1/4 cup Dried Cranberries, chopped

– 2 tablespoons Olive Oil

– 1 tablespoon Curry Powder

– 1 teaspoon Honey

– 1 teaspoon Garlic Powder

– 1 teaspoon Cumin

– 1 teaspoon Cayenne

– Sea salt and pepper to taste

 

Method

For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.

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For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.

Add cooked couscous and roasted cauliflower, toss together and enjoy! 

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May 29, 2012

Protein Loaded Better Breakfast Bowl

It’s been a while since I have had some time to get creative in the kitchen BUT I’m finally back to cookin’ and gnashin’! I was recently in St. Louis and had a great Korean Bim-Bop inspired breakfast bowl that was absolutely delish! A few weeks after my trip I was craving this Bim-Bop Breakfast, so I decided to get in the kitchen and make my own version. I used cous-cous instead of rice, and improvised with what was available in my kitchen (i LOVE utilizing what’s already at my disposal).

This dish makes for a great week day power breakfast or special weekend brunch.

What you’ll need:

1 cup Whole Wheat Cous Cous

2 Large Organic Eggs

1/2 Shredded Zucchini

1/4 cup Shredded Carrots

2 tbsp Rice Vinegar

1 tbsp Soy Sauce

salt and pepper to taste

Sriracha for garnishing

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Method:

Boil 2 cups water with 2 tbsp olive oil. Remove from heat and add cous cous. Let cous cous sit for 5 minutes.

While waiting for cous cous, heat a small saute pan. Add rice vinegar, soy sauce, zucchini and carrots. Saute’ veg until tender. Set veg mix to side.

In the same pan, cook eggs to over easy (you can also poach the egg for a more rich tasting bowl).

Scoop 3/4 cup cooked cous cous, add over easy eggs, top with veg mix. For some spice, garnish with Sriracha.

Enjoy!

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