Recipe by Southern Bette
This is always a hit for potlucks in the summer, but my husband loves for me to make it at home all the time. I like to pair it with falafel balls, stir fried tofu, or any other Greek, middle eastern, or vegetarian dish. It taste delicious served on a bed of crisp, whole romaine leaves for a light lunch or dinner. Adjust the jalapeno pepper to taste. Enjoy!
Top Review by I'mPat
Flavour wise great but had some problems with the cooking of the recipe, I added hot stock/broth to the mix, took of the heat and covered and 10 minutes later well I really had to work to separate the grains of couscous so they were fluffy but still ended up with some small lumps, so I think if would sauté the vegies up as per direction and then add to the couscous and then had hot broth/stock, cover and then fluff with a fork. I did use dried chilli flakes in place of the jalapeno and as we are not big fans of cilantro/coriander I used sweet basil which went well with the tomatoes. Thank you Southern Bette, made for Name that Ingredient tag game.
- 2 -3 tablespoons olive oil
- 6 green onions, thinly chopped
- 2 tablespoons garlic, minced
- 1 teaspoon cumin
- 1 1⁄4 cups vegetable broth
- 1 cup couscous
- 1 large tomatoes, finely diced
- 1⁄4 cup fresh cilantro, chopped
- 1 jalapeno pepper, finely chopped
- 1 lemon, juice of
- salt and pepper
- 1⁄2 cup pine nuts, toasted
Directions See How It's Made
- Heat olive oil in a saucepan. Add green onions, garlic, and cumin. Stir fry for 1 minute.
- Add broth and bring to a boil. Remove from heat, stir in couscous, and cover. Let set for 10 minutes.
- Pour couscous into a medium bowl and add remaining ingredients except pine nuts. Mix everything together and season with salt and pepper to taste.
- Cover and chill for at least an hour. Sprinkle with toasted pine nuts and serve.