Couscous with Peas and Herbs

DF, V, VG

Sometimes the best recipes hardly seem like recipes at all.  This recipe is certainly one of of those as it starts with a box of couscous.  I’m not certain what’s in the mystery seasoning pack, but I do know that when it’s combined with the following ingredients it’s delicious. It’s also perfect for a week night dinner as it’s ready in 7 minutes. Serve on the side of grilled chicken or veggies.

couscous peas mint

Couscous with Peas and Herbs
1 5.6 oz box toasted pine nut couscous (suggested Near East)
1 c frozen peas, thawed
juice and zest of 1/2 a lemon
2 tbs mint, finely chopped
2 tbs basil, finely chopped

Add 1 1/4 c of water and seasoning pack to a pot, bring to a boil then add couscous. Take off heat and let sit covered for 5 minutes.  Fluff couscous with fork then add peas, lemon juice and zest, mint, and basil.  Stir until well combined then serve.

Mediterranean Couscous Salad

DF, V, VG

Sometimes when I make dinner I look for an easy win.  Maybe it’s a one pan plan or in this case a salad that combines the starch, couscous, with veggies.  It leaves me with one less dish to make, yet you’re not wanting it because this side has it all in one.  Why make two when you can make one?

med couscous

Mediterranean Couscous Salad
1 c israeli couscous
2 tbs red wine vinegar
1 tbs extra virgin olive oil
1 c cucumber, chopped
1/2 c grape tomatoes, chopped
1/4 c red onion, chopped
1 tbs mint, finely chopped
1 tbs basil, finely chopped

Cook couscous according to package instructions.  While still warm stir in red wine vinegar and olive oil, let cook to room temperature.  Add cucumber, grape tomatoes, red onion, mint, and basil.  Stir to combine then serve at room temperature.

Roasted Carrots

 DF, V, VG, GF

When you make any meal there should always be one star of the show.  The star can be the main dish or it could be a side item.  Either way you can’t have two powerful full flavors on one plate.  You lose the cohesiveness needed for any good meal.  So while this dish isn’t what I would call a star, it compliments many quite well.  Simple, yet spicy and perfect alongside just about anything.

roasted carrots

Roasted Carrots
6 carrots, peeled and sliced on the diagonal
1/4 c olive oil
1/4 c honey
2 tbs orange juice
1/4 tsp cinnamon
1/4 tsp coriander
1/8 tsp nutmeg
salt and pepper

Preheat oven to 375 degrees.  Treat a baking sheet with non-stick spray, set aside.  In a bowl combine all ingredients, toss to combine.  Lay evenly on baking sheet and roast for 50 minutes, tossing occasionally for even cooking.