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 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.
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?
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.
Lately I’ve been reading a lot of cauliflower pasta recipes when it occurred to me I’ve never eaten those two items together. Usually you see broccoli rabe with pasta or peppers and onions, but cauliflower pasta is some new food trend. And after trying it, I know why….because it’s delicious. Try this recipe today to see what I’m talking about.
Cauliflower Pasta with Prosciutto and Breadcrumbs
3/4 c panko breadcrumbs
2 tbs olive oil, more for finishing
1/3 lb thick sliced prosciutto, chopped
1/2 lb campanelle pasta
1/2 head of cauliflower, broken into small florets
2 garlic cloves
1/2 c white wine
1 c basil
1/2 c parsley
Add the panko breadcrumbs and olive oil to a skillet, stir until fully coated. Turn heat to medium and toast until golden brown, set aside. Cook pasta according to package instruction and reserve 1/2 c of pasta water. Heat 1 tbs olive oil in a large skillet over medium high heat. Add prosciutto and cook until crisp, remove from pan. Using the same skillet add cauliflower and garlic, saute for 3 minutes. Add white wine, let reduce by half then turn heat to low. Add basil and parsley to a food processor along with 1 tbs of extra virgin olive oil, pulse until finely chopped. Add cooked pasta and reserved pasta water to the cauliflower, remove from heat. Add prosciutto and herbs, toss to combine then top with breadcrumb mixture.