Tired of serving rice and potatoes again and again? Quick Couscous is a quick as a flash side dish perfect for summer meals. It pairs well with pork, fish, shrimp and chicken.
Couscous is popular in Middle Eastern cooking. They are tiny round balls of semolina wheat coated with wheat flour. Here’s a picture of last night’s dinner. We paired a pork chop with sauteed spinach and couscous. I change up my couscous recipe depending on what vegetables I have in the house. A favorite is celery, carrot and onion, but we were out of those, so this week I tried scallions, red peppers and tomato–yum!
1/2 cup whole wheat couscous
1 cup hot water
1 tbs. canola oil
1/2 red pepper
10 grape tomatoes cut in half
Combine couscous and hot water in a large bowl and set aside. It will take about 10 minutes for the water to absorb into couscous. You’ll want to mix it a few times.
Meanwhile, in a skillet, heat oil to medium high. Toss in scallions and saute. Add peppers and tomatoes. Cook in skillet until the tomatoes soften.
Add the vegetable mix to the couscous (after the water had been absorbed!). Serve room temp, or cold if you want to make this the night before to take on a picnic.