**Before you read this post, you may want to skim down to Monday's post and leave a comment for a chance to win an adorable little girl's pillow case dress from the Pink Dreams of Mine Etsy shop!
Subscriptions to Recipe Email Newsletters could be a slight addiction for me.
I love to read recipes.
So did my Grandma.
She read cookbooks a lot--even after going to a nursing home.
(She would probably still be reading them but her eyesight has failed)
I have a feeling that will be me someday...in a wheel chair with my
cookbooks iPad! (a girl can dream, right?)
One of my favorite newsletters is from a local kitchen specialty shop--The Kitchen Collage.
This last newsletter was full of wonderful recipes with all sorts of grains.
I made this recipe for lunch, and it was a hit!
It's colorful, flavorful and packed full of good nutrition!
Quick Bean and Vegetable Couscous
Makes 5 cups, about 4 servings
Fast, flexible, and filling, this pilaf will help you get fiber-rich meals on the table in no time. You can use the tomato juices as part of the cooking liquid for a sprightly orange hue, and vary everything to suit your taste.
2 tablespoons olive oil
1 large carrot, shredded
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
1 14-ounce can diced canned tomatoes, drained
1/2 teaspoon freshly cracked black pepper
3/4 teaspoon salt
1 15-ounce can black beans, drained and rinsed
1-1/4 cups vegetable stock
1 cup whole wheat couscous
1/2 cup chopped fresh parsley (I used cilantro)
4 ounces aged cheese, shredded
Heat the olive oil in a 4-quart saucepan with a tight-fitting lid. Add the carrot and onion and sauté over medium heat until soft and golden, the longer the better. Add the garlic, tomatoes, pepper, salt, and beans. Sauté, stirring gently, until everything is heated through. Add the stock or water, push the veggies to the sides, and bring the liquids to a full boil. Turn off the heat, add the couscous, stir once quickly, and cover tightly. (If using bulgur, return to a full boil, cover tightly, simmer for 10 minutes, then take off the heat).
Let the pot stand, covered, at room temperature for 10 minutes to absorb the liquids and flavors. Add the parsley, fluff with a fork, and serve warm, topped with the cheese.
Recipes from The New Whole Grains Cookbook by Robin Asbell with permission of Chronicle Books, San Francisco, CA. Copyright 2007. All rights reserved.