Feel free to add some chicken (or sausage would be good) to this dish to make it non-vegetarian. Dave had chicken in his. I got this recipe from epicurious. Here's how I made it:
Ingredients:
1/6 c almonds, chopped
1/2 T EVOO
1-1/2 c mixed cut-up vegetables, such as red onion, carrots, zucchini and cauliflower (I used 1/2 c each of green pepper, zucchini and carrots)
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander (I didn't have this so I left it out)
1/2 c white wine
1/6 c raisins
3/8 c vegetable broth
salt and pepper, to taste
1 c couscous (Casbah Organic Whole Wheat)
Directions:
Toast almonds in the microwave (I do this in a stoneware dish, in 30 second intervals). Heat oil in a skillet over medium-high heat. Add vegetables and spices; saute until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions. (I prepared it with vegetable broth.)
Plate the couscous. Spoon vegetable topping and juices on top, and sprinkle with almonds.
Makes 4 servings ( I made it into 3 but that was too much!)
Showing posts with label couscous. Show all posts
Showing posts with label couscous. Show all posts
Tuesday, June 1, 2010
Tuesday, February 23, 2010
Caribbean Pork Stir Fry & Couscous
Ingredients:
12 oz boneless pork loin, cubed
1-2 T Caribbean-style rub, or make your own with:
------------1 tsp sugar
------------1 tsp onion powder
------------1/2 tsp cayenne pepper
------------1/2 tsp ground ginger
------------1/2 tsp ground allspice
------------1/2 tsp ground black pepper
------------1 tsp ground thyme
2/3 c uncooked whole wheat couscous (Hodgson Mill)
1/2 c Diet Cranberry Pomegranate Ocean Spray
1/2 c fat free, reduced sodium chicken broth
1/2 c pitted prunes (Sunsweet, 69g)
2 oranges, peeled and sliced (197g)
1 oz sliced almonds, toasted
Directions:
In a plastic bag, shake together the pork cubes and Caribbean spices to evenly coat the pork. Cook in a skillet- cover, stirring occasionally, until cooked through.
Meanwhile, mix the juice and chicken broth and microwave on high for 2 minutes. Add the couscous to the boiling liquid. Cover and let sit for 5 minutes. Fluff with a fork and mix together with fruit, almonds, and pork.
Makes 3 servings.
Nutritional Information:
Calories: 410
Fat: 8.5g
Saturated Fat: 1.5g
Carbs: 58.5g
Protein: 30g
Ratings:
Kristen: 4.5
Dave: 4
12 oz boneless pork loin, cubed
1-2 T Caribbean-style rub, or make your own with:
------------1 tsp sugar
------------1 tsp onion powder
------------1/2 tsp cayenne pepper
------------1/2 tsp ground ginger
------------1/2 tsp ground allspice
------------1/2 tsp ground black pepper
------------1 tsp ground thyme
2/3 c uncooked whole wheat couscous (Hodgson Mill)
1/2 c Diet Cranberry Pomegranate Ocean Spray
1/2 c fat free, reduced sodium chicken broth
1/2 c pitted prunes (Sunsweet, 69g)
2 oranges, peeled and sliced (197g)
1 oz sliced almonds, toasted
Directions:
In a plastic bag, shake together the pork cubes and Caribbean spices to evenly coat the pork. Cook in a skillet- cover, stirring occasionally, until cooked through.
Meanwhile, mix the juice and chicken broth and microwave on high for 2 minutes. Add the couscous to the boiling liquid. Cover and let sit for 5 minutes. Fluff with a fork and mix together with fruit, almonds, and pork.
Makes 3 servings.
Calories: 410
Fat: 8.5g
Saturated Fat: 1.5g
Carbs: 58.5g
Protein: 30g
Ratings:
Kristen: 4.5
Dave: 4
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