Moroccan Inspired Couscous

Original Recipe HERE

My kids liked the raisins and craisins in this dish, which I expected.  They are unpredictable about cauliflower, but since I chopped it up into pretty small pieces, they ate most of it because it was too much work to pick it out.  I offered grated parmesan, goat cheese, and feta to any who wanted them.  I'm the only one who picked the goat, which I thought suited it well.

Ingredients

1 1/3 cup Israeli couscous

1/2 red onion, chopped

Dash of ground cinnamon

1 3/4 cups vegetable broth

Small handful of pine nuts, toasted

Handful of fresh parsley, chopped [optional; I used a few shakes of dried]

Small handful of golden raisins

Small handful of dried cranberries

1/2 head of cauliflower, chopped

Salt to taste

Directions

(1) In a medium pot over medium heat, add olive oil, couscous, and onions.  Toss to coat.
(2) Add salt and cinnamon.
(3) Meanwhile, in a separate small pot, bring vegetable broth to a boil.
(4) When the couscous is just starting to toast, slowly add in the broth. Stir.  Bring to a boil; reduce heat and cover.  Let sit 10-12 minutes or until liquid is absorbed.
(5) While waiting, steam cauliflower until fork-tender.
(6) When couscous is done, remove from heat.  Stir in golden raisins, dried cranberries, pine nuts and parsley. Taste and adjust salt if necessary.
(7) Add in the cauliflower and gently toss.  Serve warm.

Kid Participation: None.

Cauliflower & Craisin Couscous

Original Recipe HERE

I wasn't sure how this recipe was going to turn out.  It had definite potential for being too bland for my taste.  But with two key additions (that are included below), it was a great meal that I was happy to have for lunch the next day.  The salty garlic-ness of the Roasted Garlic Caesar "Almond Accents" (aka, salad toppers) and distinct goat cheese flavor made the dish more interesting than it would've been otherwise.

I really like the TJ's Harvest Blend and think it's worth the extra shopping trip to stock up on as many bags as they have in stock (which usually isn't many).  If using couscous, I recommend the Israeli variety so that it doesn't seem like you're just eating sauteed vegetables mixed in with a mushy base.  The kids liked the craisins but weren't fans of the rest of it...they're so unpredictable when it comes to cauliflower.

This made enough for two adults to each dinner and each have some for lunch the next day.

Ingredients

8 ounces Trader Joe's Harvest Blend or couscous

1/2 Tablespoon butter

1/2 Tablespoon olive oil

1 head of cauliflower, broken and chopped up into bite size pieces

1/2 onion, chopped

1 large carrot, shredded or chopped

1/4 cup slivered almonds
1/2 cup dried cranberries or raisins

salt & pepper
goat cheese crumbles (optional)

Directions

(1) Cook Harvest Blend or couscous according to package directions (I used half chicken broth and half water).

(2) In large frying pan on low heat, toast almonds and set aside.

(3) In same frying pan on medium low heat, melt butter and add olive oil until heated through.

(4) Add cauliflower, onion and pinch of salt. Toss to coat. Cook about 2 minutes.

(5) Add carrots and craisins. When cauliflower is fork tender, add couscous and stir together. Season with salt and pepper to taste.

(6) Remove from heat and allow to cool slightly.  Sprinkle in toasted almonds and goat cheese, if using.

Notes: I used garlic and herb goat cheese but may experiment with other cheeses.

Kid Participation: None.

Greek Israeli Couscous Salad

Original Recipe HERE

I wasn't sure if this would be a disappointment because its ingredient list is so basic.  I was worried about a lack of flavor, and I'm not a big fan of a strong lemon taste.  Plus I'd never had Israeli couscous before, and I'm hit-or-miss with my success at preparing regular couscous.  However, I was pleasantly surprised at how good it was.  And both *N* and *J* gobbled it up and asked for seconds (her with words, him with grunting and pointing).

It says this serves four, which sounds accurate if you're dishing out large portions as a side dish.  Increasing the amount of couscous or veggies (or adding new ones, like chopped red pepper) could bump it up into entree territory.  It says you can use regular couscous, but I think the larger grains (kernals? particles?) of the Israeli variety make it heartier.

Ingredients

1 1/2 cups Israeli Couscous

1 Tablespoon olive oil
2 cups water

2 Tablespoons lemon juice

1/2 teaspoon salt

1/2 cup crumbled feta cheese

1 large cucumber, seeded & diced
1 large tomato, seeded & diced

1 Tablespoon parsley, chopped [optional; I did not use]

Directions

(1) Place couscous and olive oil in medium sauce pan and toast for 5 minutes over medium heat.

(2) Add water and bring to a boil.  Cover and simmer for 12 minutes.  Remove from heat and drain if necessary.  Transfer to serving bowl and allow to cool.
(3) Pour in remaining ingredients and stir to combine.

Notes: Next time I may just drain a can of diced tomatoes because fresh tomatoes aren't in season.  I may add some red or green onion to boost the crunch factor.

Kid Participation:

* Measure ingredients

* Mix ingredients