Israeli Couscous

I've made Israeli Couscous before as seen here but I hadn't had it in a long while.  You may have noticed I was on a super quinoa rampage.  But in an effort to eat what we have in the pantry, I rediscovered my old standby hiding way in the back.

This recipe could not be easier.  It takes about 20 minutes to prepare, and is perfect for those nights when you are in a hurry or just don't know what to make but want something tasty.  We paired it with grilled chicken but you could do any other lean protein for more of a balanced meal.

Once the couscous has stopped cooking run cold water over it and chill while you chop up some veggies.  I used chopped scallions, shredded carrot and a little  fresh squeezed orange juice.  I've made a similar dish called quinoa tabouleh (as seen here). However, be creative and use what you've got.  I've heard that walnuts and cranberries add a nice flavor and texture.   I have to say the way I prepared it here was super good and flavorful.  You can add salt and pepper to taste. My last recommendation with this dish is to make it the night before so the flavors can mix and then the next day all you have to do is prepare your protein.

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Tonight I am trying a new recipe that involves sweet potatoes.  Fingers crossed it goes well and I will post it on the old blog.  Have a great weekend!

What's cooking in your kitchen?