Miles behind on my recipes, yikes. January was a blur as we were sick most of the month. Bouncing back in February and trying to get caught up on life in general has made life challenging at best. Plus I am trying to make more time for myself (exercising) and not feel guilty about it.
And so I have yet another variation of couscous to share. Bound and determined to get the family eating more grains I keep trying different ways to eat it. I used to try and sell couscous, barley and bulgur wheat as little wee noodles to the kids…ya they caught on.
With couscous you can add or delete whatever you like (ie: substitute flat leaf parsley for cilantro).
- 1 1/2 cup water or stock
- 1 cup couscous
- 1/2 carrot grated
- 1/2 cup packed chopped cilantro or flat leaf parsley
- 2-3 green onions sliced
- salt & pepper to taste
- 1-2 tbsp olive oil
- 1-2 tsp toasted sesame seeds
- In a saucepan bring the water to a boil. Stir in couscous, carrot, green onions, salt and pepper. Cover pan and remove from heat. Let stand approximately 5 minutes.
- Fluff with a fork, pour into a bowl, mix in chopped cilantro and olive oil. Serve garnished with sesame seeds and more cilantro if you like it!