So after my slight binge on pumpkin pancakes, I decided to make something a tad healthier, so my body does not go into shock. (Kidding).
I’m a big texture eater, so I find myself more fond of the chewiness of Israeli couscous more than regular kind. Like pasta, it’s pretty hard to mess up cooking couscous..unless you’re like me and didn’t realize the importance of covering the pot while boiling the little pearls. (Leaving the pot uncovered takes twice as long to cook, especially since it’s whole wheat).
Of course, you can probably make any type of salad out of couscous. This particular one has no central elaborate theme, but sometimes simple tastes best :)
No Name Couscous Salad:
1 cup whole wheat Israeli couscous
Vegetable or chicken broth
1 can garbanzo beans
1/2 cup sundried tomatoes, in oil
1 cup mushrooms, washed and roughly chopped
feta cheese (optional)
1. Cook couscous according to package directions (sub the broth for water)
2. Drain about 1 Tablespoon of the oil from the sundried tomatoes, and heat in a pan on medium high heat.
3.Saute mushrooms, until brown
4. Add beans, couscous, sundried tomatoes and mushrooms
5. Top with feta cheese (optional)
I would love to hear other ideas on how to make couscous!