Grow. Eat. Live.

Grow.  Eat.  Live.
Grow. Eat. Live.


Wednesday, May 15, 2013


"Meatless Wednesday"

Jazzy Couscous

     Are you tired of eating or cooking meat?  Take a break and make today a "Meatless Day".
I turned a precooked Moroccan whole wheat bag of couscous into something flavorful and jazzy.

What you need...

  • 4 zucchinis
  • 4-5 mini tri-color sweet peppers
  • 1 yellow onion or red onion
  • couscous 
  • extra virgin olive oil
  • 6-8 fresh garlic cloves (always smash up the garlic and let it set for at least 15 minutes before using.  By doing this, you are unlocking the health benefits that garlic has to offer your body.) 
  • fresh thyme
  • 6-8 sun-dried tomatoes* or 2 big fresh tomatoes or 10 small cherry tomatoes
  • 1 can organic dark kidney beans  (your alternative protein)
  • fresh sage leaves
  • about a handful baby portabello mushrooms  (your alternative protein)
  • 2 tablespoon tomato paste
  • 1 teaspoon or a dash of sea salt
  • 1 teaspoon chili powder (or red pepper flakes)
  • dried oregano
  • dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground turmeric
  • 1/4 cup or 2 ounces Marsala wine (dry)

  1. Follow directions on the box of your plain couscous.   *Add 1 tablespoon of the tomato paste in the water for your couscous.
  2. Couscous cooked in tomato paste
  3. If you have sun-dried tomatoes that are not marinated, then do the following:  take 6-8 sundried tomatoes in bowl and drizzle olive oil on them.  Smash up 2-3 fresh gloves.  Mix the garlic, 1 teaspoon dried oregano and 1 teaspoon basil in the bowl of tomatoes.  Let it set for about 30 min. so the tomatoes can soften a bit.  If you do not have sun-dried tomatoes in house, fresh tomatoes will do.  But you have to dice the tomatoes up.
  4. Thoroughly wash all produce. If your zucchini is not organic, then I suggest to remove the skin.  Slice the zucchinis then slice them in half.  Dice up all sweet peppers, mushrooms, and onions. 
  5. Chop up the fresh thyme (try to remove the leaves off the twigs) and sage leaves.  About 1 tablespoon of  each fresh herbs.
  6. Drain and rinse off the kidney beans.
  7. In a pan drizzle some extra virgin olive oil and heat. Once oil is hot add the garlic, sage, thyme, onions, rosemary, ground turemeric, sweet peppers, mushrooms, zucchinis, sundried tomatoes plus the season oil it was setting in, beans, chili powder, 1 tablespoon of tomato paste, dash of sea salt, and wine in the pan. Saute until vegetables are somewhat soft and firm.
  8. Mix the sauteed vegetables with the cooked couscous.
Sauteed vegetables with marinated sun-dried tomatoes
Tip:  Couscous can be substituted with quinoa (wheat-gluten free).
          Marsala wine can be substituted or option out. Here is an example of substitutions
          When purchasing tomato paste, read the labels- look out for sodium intake, citric acid, and preservatives.  Try to find a brand that has less or no added ingredients.
         Be aware when using conventional produce it most likely has pesticides on the skin.
         Be aware when using sun-dried tomatoes.  Try to get unsulphured sun-dried tomatoes.


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