Hello hello! Today I wanted to share with you a quick and delicious couscous dish that could be eaten as a main or side. It's light but satisfying, packed full of nutrients and can be easily adapted to whatever you have on hand.
Couscous is a simple staple that I always make sure to have in my pantry. It's one of those ingredients that's quick and easy to make. It's also quite versatile as well as being inexpensive...bonus!
Sometimes when cooking couscous I'll double the batch and keep the extra in the fridge and add it to salads, mix it with some fresh fruit and yogurt and eat it for breakfast or saute some veggies like I did today and eat it for lunch or as a side dish to accompany whatever I've made for supper.
Couscous is a good source of protein, approximately 1 cup gives around 6 grams! It's also a good source of fiber, B vitamins and minerals like selenium and manganese.
Today I added some lightly sauteed baby spinach, cremini mushrooms, shallots, garlic, fresh basil and a little lemon zest to my couscous but you could add whatever veggies and flavorings you have on hand. Another great addition to this dish would be sauteed chicken to make this more of a hearty meal.
HOW TO MAKE COUSCOUS
I use the ratio of 1-1/2 cups water or stock to 1 cup couscous.
-1 cup couscous
-1-1/2 cups water or stock
-1/2 tsp. olive oil or butter, if desired
-pinch of salt to taste, if desired
1. Bring water or stock to a boil in a saucepan.
2. Add olive oil or butter, if desired.
3. Pour couscous into boiling water and stir, then cover with a lid and remove from heat.
4. Let couscous steam in the covered pot for about 5-7 minutes.
5. Fluff couscous with a fork.
SPINACH AND MUSHROOM COUSCOUS
-2 large handfuls of baby spinach loosely chopped (approx.)
-1 1/2 cup of sliced cremini mushrooms (more or less depending on your love of mushrooms!)
-1 shallot minced (approx.)
-1 clove of garlic, minced or more if desired
-4-5 leaves of fresh basil, torn (more or less to your taste)
-1 tbsp. olive oil
-salt & pepper to taste
-1 tsp. lemon zest, optional
-1-1/2 cup cooked couscous (approx.)
1. In a saute pan on medium heat add the olive oil.
2. Add the shallot and garlic to the warm oil and saute until almost translucent. (careful not to burn!)
3. Add the cremini mushrooms, salt and pepper and saute until almost tender.
4. Add the baby spinach and saute only until slightly wilted.
5. Add in the couscous and mix with the veggies.
6. Tear the fresh basil leaves into the couscous and veggie mix, add the lemon zest and stir until combined.
7. Adjust seasoning to your taste and enjoy!
Let me know if you try this dish!
Thanks for reading!