Here’s Nancy’s Gimme Recipes! Contest entry for couscous. Well, now I know what’s for dinner tonight. Thanks, Nancy!
Quick, Cheap, Delicious, and Healthy CouscousI believe this is the ultimate recipe for a meat-less main dish. It is super-speedy, keeps the kitchen cool, is very frugal, and couldn’t be easier. You can adapt the recipe to whatever vegetables you have on hand so you have no food waste at all. It will keep in the refrigerator for several days so you can add left-over veggies daily as you go. It is excellent warm or cold. I hope you love it as much as we do!Ingredients:2 cups organic whole wheat couscous (or other couscous you already have)2 cups boiling water1 medium onion, chopped1 medium cucumber, chopped1 large tomato, chopped2 teaspoons black pepper (or to taste)2 teaspoons your favorite no salt herb seasoning (or to taste)Directions:Pour couscous in 2 ½ quart bowl, add boiling water, cover with a plate, and set aside for about 5 minutes. In the meantime, chop vegetables. After 5 minutes all the water will be absorbed by the couscous. Fluff couscous with a fork, and stir in chopped vegetables. Optional: at this time you can also add whatever items you want to clear from the refrigerator. Some examples might be a few carrots, some left-over cooked green beans, last night’s roasted vegetables, and/or some left-over home-made salad dressing. If you don’t have the onion, cucumber, and tomato that I use, you can substitute whatever you do have and need to use. This is the “little black dress8 0 of the recipe world – dress it up or down, accessorize with what you have – and it is always in good taste! What you add just depends on what you have on hand and what you like to eat. Serves 6 or more, depending on how many optional items you add. Enjoy!