Tuesday, July 19, 2011


Peaceful Israeli Cous Cous
This is my go to comfort food:

1 good size carrot - sliced up thin
2 stalks celery - sliced up thin
.5 of a yellow onion (or white) - sliced up thin
1 cup shitaki mushroom sliced
1 tbs olive oil
salt n peppa
.5 tsp cumin
1 tsp fenugreek
1 tsp oregano
1.5 tsp parsley (more is good too)
1 cup Israeli  cous cous
2 cups veggie broth (i use better than bullion)
1 can pinto beans rinsed
1 cup frozen peas (or edamame)
1 tsp or more to taste of truffle oil - yummmm

First heat oil over medium heat and then saute celery, carrots, onion and mushroom
about 8 minutes or so until the onion is clear and the carrots are getting soft.
Add spices (I never measure - just toss in as much as you want) and let cook with veggies about 2 minutes until fragrant.
Add the couscous and toast with mixture about 5-7 minutes - cous cous
Add veggie broth and bring to boil.
Add beans and peas cover and simmer for about 12 minutes
remove from heat and dress with truffle oil - leave cover on and let sit for about 5 more minutes
For non-vegans - some fresh shaved Pecorino cheese is tha bomb over the top.

This rocks as a meal or you can add roasted tempeh/tofu to it.

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