- INGREDIENTS:
- 1 cup Couscous (I used Israeli)- I highly recommend buying premade frozen or instant couscous.
- Butter- 2 tablespoons
- 4 Radishes- 1 sliced on top for decoration (yes, I am basic), and 3 cut into small wedges
- 4-5 brussel sprouts thinly sliced
- Pumpkin seeds or sliced almonds – a handful
- Feta or goat cheese – enough to sprinkle on top
- Salt, pepper, lemon/lime juice (a dash of each!)
- OPTIONAL: you can add peas, raisins, and spinach to this recipe
- DIRECTIONS:
- Cook couscous according to package instructions
- While that is going, if you didn’t already cut your veggies, go ahead and do that (I highly recommend that before starting a recipe you pre-chop and slice everything!)
- Put butter in a medium saucepan, then put the 3 wedged radishes and brussel sprouts in. Stir to coat in butter and then let cook about 3-5 minutes each side (you want them to get brown and crispy!). I added pepper, salt, and a little bit of lime/lemon juice.
- Add a handful of pumpkin seeds for the last 2 minutes, so they get toasted. You can add a few handfuls of spinach, or a couple raisins after you take off the heat. Add the couscous to the pan and stir.
- Let cool for 2-3 minutes and then top with the shaved uncooked radish and cheese.
- Eat warm or chilled!
- TIPS: Making couscous out of a box gets another pan dirty and takes a lot of monitoring. I would definitely go with the frozen or instant option. Can substitute for quinoa as well!
- Pros: A great way to get in a bunch of veggies and good grains. This meal takes 10 minutes to make too. I have also added random vegetables in that I had in my fridge (broccoli, zucchini, mushrooms etc). This is a great one to bring for lunch as a meal prep because it is delicious cold or warm! Also, this one is roomie approved and loved, and she doesn’t normally like radishes! You can serve with chicken or fish and this is a great meal!
- Cons: You need a stovetop, and this recipe uses butter for cooking the vegetables.
- Sources: I saw this recipe on Food52, and made it a bit more simple and only used basic ingredients that I always have in the kitchen.
Vegetable Couscous
Cooking in Clerkship 