Sunday, July 15, 2012

A light summer dish...


For some reason, I just love Cous Cous. It has enough carbs, yet it's not too heavy and not too light. It's easy to cook, and just one cup of it goes a surprisingly long way. Toasted almonds or sunflower seeds also add a good amount of flavor. They're versatile, and can be seasoned with anything from cayenne pepper to agave syrup, adding just the right amount of flavor or kick to a dish.


1 box or 1 1/2 cups Cous Cous, cooked according to package directions
Handful of almonds, sliced
Handful of sunflower seeds
Handful of pumpkin seeds (optional)
1 clove garlic, minced (or sub garlic salt)
1 cup pineapple, cubed or diced
2 to 3 tbsp. soy sauce
1 tbsp olive oil + 1 tsp olive oil (for pineapple cubes)
Salt, to taste
Pepper, to taste
Dash of cayenne pepper

Serves 6.
Total Cook Time:  20 minutes.


1. Cook Cous Cous. Once it's cooked, stir in soy sauce and desired seasonings.

2. While the Cous Cous is cooking, add the almonds, sunflower seeds, pumpkin seeds,  garlic, and olive oil to a small saucepan. Add salt, pepper, and cayenne. Cook over medium to medium-high heat until browned, about 5 minutes.

3. Once the seeds are browned, set aside in a small bowl. Add the remaining oil  and soy sauce to the pan, along with the pineapple cubes. Cook the pineapple over medium-high heat until heated through and browned, 3 to 5 minutes. Remove from heat.

4. Mix Cous Cous and half of the almonds and seeds together. Top with the pineapple cubes and remaining seeds.




2 cups green beans, stemmed
1 tsp olive oil or 2 tsp Earth Balance buttery spread
Dash of salt
Dash of pepper
Dash of paprika or allspice (optional)

Serves 4.
Total Cook Time: 10 minutes.


1. Fill a medium pot with water and bring to a boil. Add the green beans and boil 7 minutes, until tender but still crispy. (This can be done while cooking the Cous Cous).

2. Add olive oil or other butter substitute, salt, pepper, and paprika/allspice.

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