I made this for dinner (recipe here) but I changed it quite a bit.
I used isreali couscous instead of regular couscous, and added curants instead of golden raisins.
I also added spinach because I had alot to use up.
This was pretty good and came together fairly quickly since I was using couscous instead of rice. Milo ate a whole bowl of it too, so extra points there!
Its a pretty versatile recipe – i think it would be great with almonds instead of cashews and I will definitely be adding kale in there next time!
Yesterday kicked off the first day of the Farmers Market in Morton Grove. We biked over to see what it would be like and it was actually really good. Another reason to love my new neighborhood!
There was a vendor selling spice mixes, and he had some couscous mixed with spices, and I thought it would be perfect for a quick one pot meal. I picked the “italian blend.” I bought some asparagus from michigan while I was there as well. I cooked the asparagus and some cubed tofu in a pan while the couscous was cooking. Then towards the end threw some baby spinach in there until wilted. I tossed it all together with some balsamic vinegar, fresh basil and lemon.
Lunch in less than 10 minutes. Yes please.