Cooking has definitely been about “quick and easy” the past couple of weeks. Weekends have been filled with house stuff and it has left me little to no time for meal prep, cooking, and blogging. I’m hoping this weekend will lend itself to getting caught up in the kitchen and on the blog. I did make a little progress… I sat on the couch last night with a stack of cooking magazines and cookbooks and planned some weekly meal options.
I did manage to cook up a pantry/freezer inspired couscous dish for lunches this week.
The Ingredients:
1 Box Near East Pearled Couscous – Roasted Garlic and Olive Oil flavor
Trader Joe’s Balsamic Glazed Grilled Sweet Onions – from the freezer section
1 Cup Red Grape Tomatoes – I had frozen a huge gallon Ziploc bag full
1 Can Reese Quartered Artichoke Hearts – I prefer TJ’s frozen, but I had the can on hand
Juice and Zest from 1/2 Lemon
Fresh Thyme – 5-6 sprigs – removed from stems
Fresh Flat Leaf Parsley – a handful – chopped
3 Tablespoons Extra Virgin Olive Oil
3-4 Shakes Garlic Gold Nuggets
Sea Salt and Ground Pepper to taste
Directions:
Follow the instructions on the box of couscous – add one tablespoon of extra virgin olive oil and couscous to water and bring to a boil.
I started on my mix-ins while my pot of couscous came to a rapid boil.
This was my first time using the Trader Joe’s frozen balsamic glazed grilled sweet onions (say that 10 x’s) and I was a little disappointed in the inconsistency with the size of the onions. There were HUGE chunks mixed in with tiny pieces – I threw a handful into the pan to heat them up, then I had to chop them into more uniform sizes.
I left them rather chunky – next time, I will just cook my own red onions. I then added the tomatoes in with the onions. I had some of the tomatoes mush into a sauce consistency after heating, guessing that was due to too much liquid, but I was happy with the end results.
My couscous progressed to the point of adding the spice packet – I did that and then let things simmer on medium heat for another 5-6 minutes.
I added the artichoke hearts – I ended up using about 3/4 of the can – I stored the rest in the fridge for salads. I then added the fresh thyme and flat leaf parsley and continued cooking things over medium heat for about 3-4 minutes.
I created a drizzle sauce of 2 tablespoons extra virgin olive oil, the juice and zest from 1/2 a lemon, a pinch of sea salt, ground pepper and several shakes of my beloved garlic gold nuggets.
I drizzled the lemon and olive oil over the top of my dish and then added more freshly grated lemon zest.
I loved the dish. Pretty cool to quickly create something from pantry and freezer items. Next time I might make this as a side dish to grilled chicken or shrimp. I think it would also taste great as a chilled salad for summer months.
Question: Have you tried any good couscous combinations? What are your thoughts on pearled vs. regular couscous?
13 comments
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This looks so good, Kath. Seeing those onions makes me wanna run to Trader Joe’s right now, LOL……I wish they were closer to me!!
Forgot to answer your question: I never tried pearled before. The couscous I do eat is by Near East though.
So funny! I just made couscous this weekend! (My kids say “a food so nice they named it twice”! So true! I used the TJ’s pearl couscous with no mix so I had to come up with some flavor. I browned the couscous first in olive oil, then added stock, frozen peas and toasted pine nuts and a bit of salt and pepper. It was great BUT yours sounds better! I love the idea of mixing more veggies in it! Thanks Foo!!!! Going to try this one real soon! :o)
Author
Ha! Ha! “A food so nice they named it twice” – love that! Frozen peas and toasted pine nuts sounds tasty too!
I’m guessing pearled couscous is the same as Israeli? They look the same to me… I have had both and I only prefer the Israeli because it’s easier for me to get the kid to eat it. He’s still not crazy about it but he’ll eat it with less arguing than if I made the regular couscous.
Author
Yep Israeli is the same. I could see how a kid would be more willing to eat that compared to the tiny North African kind.
I haven’t tried cooking with the pearled couscous yet, but I definitely will. I just made a Rachel Ray couscous recipe that was great. It had sauted zucchini, onion, yellow squash and canned pumpkin in it. It was quite easy and tasty, made a ton and lasted well in the fridge.
Author
Ooh…pumpkin, interesting. I’ll have to give that a try. Thanks Paige.
Looks like a tasty dinner. I use plain couscous, and usually just add a bit of boiled water, juice of 1 or two lemons and a bit of salt and pepper and let sit for 10 minutes. I thin heat oil, and add diced onions and tomatoes like you have, and add chopped chicken and small cubes of sweet potatoes and pumpkin that I have roasted in a little oil and spices. This can also be made by using leftovers couscous and vege and chicken, so is often good for two meals.
Keep up the good work, I am enjoying your recipes.
Julie Quirke
NZ
This looks delish!!
I’ve only used the regular kind, however I wouldn’t mind trying the pearled kind for my couscous salad I make..
http://www.thruthinandthick.com/2011/01/couscous-salad.html
it’s so delish and easy!
Author
I will definitely give your version a try, sounds super tasty!
I make a couscous salad (cold)
Make 1 box of couscous according to directions. Let cool/chill
Meanwhile, chop up cucumber, tomato, red onion, cilantro
add to couscous, along with crumbled feta cheese and a can of chopped olives.
Then add 1/4 cup or 1/2 cup of FF italian dressing, whichever you desire .
Put in fridge until chilled. Then serve.