Tuesday, September 20, 2011

Yummy Tummy Tuesdays - Couscous in it's many forms

Today, dinner was an affair with couscous! We had whole wheat couscous with sweet bell pepper, onions, and corn as well as the wonderful pearly Israeli couscous with onions and edamame(a family favorite). We had grilled eggplant to go with it on the side and finished it up with a dessert of canned rambutan stuffed with pineapple bits - and yes - it is yummy!
Here are the recipes:
Curried Whole Wheat Couscous:
What goes in to make this:
Whole Wheat Couscous - 3/4 cup (I used Trader Joes Whole Wheat Couscous)
Corn - 1/2 cup
Sweet bell pepper (chopped) - 1/2 cup (I used mixed sweet bell pepper - yellow, green and red)
Red onions (finely chopped) - 1/4 cup
Red pepper flakes - to taste
Olive oil - 2 tsps
Curry powder - to taste (I used vangibath powder here)
Water - 3/4 cup (you could use vegetable stock instead)
Salt - to taste
How to make it:
Heat the olive oil in a pan. Add pepper flakes and the onions.
When onions turn translucent, add the corn and the sweet bell pepper and saute for a few minutes.
Add water and bring to a boil.Add the salt and curry powder and stir well.
Add the couscous. Stir well and reduce to very low. Cover and let stand for 5 minutes.
Israeli Couscous with onions and edamame:
What goes in to make this:
Israeli Couscous - 1 3/4 cup (I used Trader Joes Israeli Couscous)
Onions - 1/2 onion chopped
Edamame beans - 3/4 cup (I used Trader Joes Frozen Edamame) (do you see a pattern here!!)
Olive oil - 2 tsps + 1 tsp
Black pepper - to taste
Salt - to taste
Water - 2 1/2 cups

How to make it:



Heat 1 tsp olive oil. Add the Israeli couscous and roast it to a golden brown color evenly.  Keep it aside.


Heat the 2 tsps of olive oil in the same pan. Add the black pepper and the onions.
When onions turn translucent, add the edamame and saute for a few minutes.
Add water and bring to a boil. Add salt and the couscous.
Stir well, reduce to medium low and cover and cook for 10-11 minutes. Keep an eye on it and make sure you stir at frequent intervals.
Couscous with edamame and onions is now ready to serve


So there you go, our complete meal (except for the grilled eggplants - did not take a pic of that) for tonight:
Rambutan stuffed with pineapple
Curried Whole wheat couscous
Israeli Couscous

No comments:

Post a Comment

Love to hear from you! I do read all your comments and do reply whenever I can.. but I will definitely hop on over to visit you...