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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is always a hit for potlucks in the summer, but my husband loves for me to make it at home all the time. I like to pair it with falafel balls, stir fried tofu, or any other Greek, middle eastern, or vegetarian dish. It taste delicious served on a bed of crisp, whole romaine leaves for a light lunch or dinner. Adjust the jalapeno pepper to taste. Enjoy! Ingredients:
2 -3 tablespoons olive oil |
6 green onions, thinly chopped |
2 tablespoons garlic, minced |
1 teaspoon cumin |
1 1/4 cups vegetable broth |
1 cup couscous |
1 large tomato, finely diced |
1/4 cup fresh cilantro, chopped |
1 jalapeno pepper, finely chopped |
1 lemon, juice of |
salt and pepper |
1/2 cup pine nuts, toasted |
Directions:
1. Heat olive oil in a saucepan. Add green onions, garlic, and cumin. Stir fry for 1 minute.
2. Add broth and bring to a boil. Remove from heat, stir in couscous, and cover. Let set for 10 minutes.
3. Pour couscous into a medium bowl and add remaining ingredients except pine nuts. Mix everything together and season with salt and pepper to taste.
4. Cover and chill for at least an hour. Sprinkle with toasted pine nuts and serve.
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