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Thursday, May 29, 2014

Quick Kale Couscous

Hey! Finally I've made it back on here. Its my first post of this year, yikes, how time flies!

So today's recipe is super simple, and who doesnt like a 15 minute recipe when you are crunched for time?! :-) I used wholewheat couscous and crisp baby kale - my latest delight - both of which can be cooked in a matter of minutes. It can be served as is or as part of a larger meal. 

Vegan. Serves two generous portions.

1 cup wholewheat couscous
1 5 oz (142 gram) baby kale
1 handful dehydrated tomato slices
1/2 tsp asafoetida
1 1/2 tsp sea salt or to taste
1 tsp multi-color pepper coarsely ground
1 1/2 TBSP sesame oil or oil of your choice
1 TBSP rosemary infused olive oil
1 3/4 cup water

Check couscous for any stones. Heat oil in saucepan on medium heat for a minute, add in asafoetida and fry for a few seconds. Add in the couscous, stirring until its lightly toasted to give it a nutty flavor. Add water, salt and pepper. Lower heat and cover with lid. 

When most of the water has boiled off, but the couscous is still wet, add in the kale and tomato's. Drizzle with a little rosemary infused olive oil and cover so kale wilts. After approx 5 minutes kale should be wilted and bright green, the tomato's softened and the couscous fluffy. 

Remove from heat. Remember it will continue to cook itself for abit after being removed from the heat, so you want the kale to be just wilted and bright green, rather than overcooked.

Optional extras: Add in extra goodies like cranberries, olives and toasted sunflower seeds with the kale.

Put the hot couscous into small bowls for 10 minutes to set into a rounded forms. Then up-end on a serving plate and garnish with yogurt or a sauce of your choice and a sprinkle of pepper. Voila, your simple quick lunch is ready! :-) 

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