Monday, August 27, 2012

Greek Style Couscous

Happy Monday!  Can you believe next Monday is Labor Day??  How did that happen?  I'm already mourning the end of summer, but trying to remember all the awesome things about fall!  Apple picking anyone?  Amazing pumpkin recipes?  Can't wait to share those with you.  I'm a big fan of seasonal eating, and I will dive right into what I consider fall recipes in a few weeks.  Today's recipe is the Greek Style Couscous to go with the Lamb from last Monday (find it here).  I had every intention of sharing this last week, but I ended up with no phone or internet service on the Lake!  (I will post some pics later today from the lake trip, it was a blast, and I got to do so many fun things!)  So, I apologize for the delay, here is the perfect side for the lamb recipe!

Greek Style Couscous

Ingredients 
(enough for at least 8 people, or yummy leftovers to top a salad!)
1 1/2 cup low sodium chicken stock or vegetable stock
1 cup whole wheat couscous
1 tsp oregano
2/3 cup diced peppers (about 4 small sweet peppers)
1 cup chopped mushrooms (about 5 button mushrooms
1/2 onion diced
1 tsp minced garlic
1 tsp olive oil
1/2 tsp lemon zest
1 tsp lemon juice
2 small tomatoes or about 1 roma tomato
1/2 cucumber chopped (about 3/4 cup)
Mint (optional)
Salt and pepper to taste

Directions
Start by bringing 1 1/2 cups low sodium chicken or vegetable broth to a boil
When boiling, add in 1 cup couscous and 1 tsp oregano and remove from heat.  Cover, let sit for 5 minutes.  (watch it because too long sitting and it will become gummy)


If Couscous seems expensive, try buying it out of a bulk bin!  Try looking at the grocery store, Whole Foods, Sprouts, Trader Joe's, or anywhere around you that sells bulk.  I find it at a fraction of the price!

While your stock is coming to a boil, dice 1/2 an onion, peppers, and mushrooms.

Heat olive oil in fry pan over med high heat.  

Add onions and peppers to pan, with 1 tsp minced Garlic.

If you want to use mint, add 1 Tbsp chopped mint to onions and peppers (I use it and love it, but sometimes it is hard to find!)

Add mushrooms to pan after onions and peppers have cooked for 4-5 min.

 While vegetables cook, chop two small tomatoes or 1 roma tomato, and dice 1/2 a cucumber.

Once vegetables are tender and couscous has sat for 5 min, add couscous to fry pan and stir to combine.  Add lemon zest and lemon juice.  Let cook together for 1-2 min.

 Move couscous and vegetables to large serving bowl, and stir in tomato and cucumber.  

Serve immediately. This is delicious with crumbled feta on top and/or diced olives.  Brings the Greek out even more!  Enjoy!

Hope you got your daily dose of nutrition today, and thanks for reading!  If you enjoy the blog, please share using the buttons below, or in the box to the right.  Also, we would love to have you join us!  Join this site in the "followers" box to the right.  "Like" the blog on facebook, and follow me on twitter (@jennasteprd), tumblr, and pinterest using the the boxes on the right.  Thanks, and have a great day! ~jenna

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