sweetpotatoboat

PDX Food Love: Sweet Potato Boats with Couscous “Stuffing”

by Guest in Featured Articles, Meatless Mondays, Recipes

Every year, we look forward to gathering around the table with friends and family to be thankful – but many times we end up feeling less than great when we can’t get up from the couch because we’re too full and feeling gross after the big meal.

So why stick with the same ol’-same ol’? Lighten up your Thanksgiving but keep your favorite flavors in this remix of the classics. Then, instead of recovering on the couch, enjoy the extra time to spend with the folks you don’t see very often.

Sweet Potato Boats with Couscous “Stuffing”

This recipe can be a vegetarian main or a side. If it is a main, plan two boats per person. If it is a side, plan one.

For four side-sized servings, you will need:

  • 2 Yams (technically, sweet potatoes are the yellow ones)
  • 1 cup Bob’s Red Mill Tri-Color Israeli Couscous
  • 2 cups Vegetable Stock
  • Pinch of Coarse Salt
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Olive Oil
  • ½ cup diced White or Yellow Onion
  • ½ cup diced Celery
  • 1 clove Garlic, diced
  • ¼ cup roughly chopped Walnuts
  • ½ cup diced Apple
  • ½ cup Bob’s Red Mill Dried Cranberries

Prep time: 1 hour        Active prep time: 20 minutes

Preheat oven to 425°F.

Prep the yams by washing them, scrubbing the skins gently and poking holes scattered across the surface with a fork to vent steam. Wrap the yams individually in foil and bake at 425 for about 45 minutes. They are done when a fork slides in easily.

Begin prepping the couscous filling about 20 minutes into the potato cooking time.

Start by bringing the vegetable stock, coarse salt and apple cider vinegar to a boil in a saucepan. Add the couscous and cook until al dente – about 10-15 minutes. Take off the heat and fluff occasionally as you continue to prep the other ingredients.

Heat a medium skillet on medium heat and toast the walnuts for about five minutes, or until fragrant. Set aside.

Add the olive oil to the pan and allow to heat for 2 minutes or so. Then add the onions, celery and garlic. Saute, stirring frequently.

When the onions are translucent, add in the cranberries, apples, walnuts and couscous, stirring frequently. Bring everything up to the same temperature and don’t cook them beyond that stage. Allow to sit in the pan on the lowest heat, or take off the heat completely while you prep the potatoes.

When the yams are cooked through, remove from the foil and slice them in half lengthwise. Use a spoon to dig out a 1-inch-wide trench in the inside of each trench, leaving at least a half inch of potato on all sides. Spoon the couscous mixture into the boat. Sprinkle a few extra dried cranberries on top.

Transfer to a serving platter after they are filled (not all of the couscous will make it into the boat on the first try!)

Rebekah Hubbard writes PDX Food Love. PDXfoodlove is about cooking at home – about learning, experimenting and having fun with your family. Anyone can be an artist in the kitchen. Day-to-day Rebekah is a graphic design professional, outdoor  and running enthusiast, plastic guitar aficionado and a slightly snarky girl next door.

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greenlentils

Meatless Mondays: Couscous and French Lentil Salad

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

A simple salad from the Bob’s Red Mill Cookbook combining beautiful petite French Green Lentils and Golden Couscous. Pair this dish with sliced cucumbers, tomatoes, olives, hummus and warm pita bread for a hearty, Mediterranean-themed meal.

To make this gluten free, try cooked quinoa or millet in place of the couscous and be sure to use a gluten free Worcestershire sauce. See our notes at the end of the post for vegetarian substitutes to make this a truly meatless meal. This would also work well with our pearl couscous or your favorite brand of whole wheat couscous.

Couscous and French Lentil Salad

  • 1-1/2 cups dried French Green Lentils, washed and carefully picked over
  • 1 sprig fresh Thyme
  • 1 Bay Leaf
  • 1 whole Garlic Clove
  • 1/2 small White or Yellow Onion
  • 6 Tbsp Vegetable Stock
  • 1 Tbsp Olive Oil
  • 3/4 cup uncooked Couscous
  • 1 cup Worcestershire Vinaigrette (recipe follows with vegetarian substitute suggestions)

Combine the lentils, 3 cups water, thyme, bay leaf, garlic and onion in a heavy saucepan. Bring to a boil over high heat, then immediately reduce the heat to low, cover and simmer gently until tender, but not soft, about 15 to 20 minutes. Drain the cooked lentils to a serving bowl and let them cool to room temperature while you prepare the couscous and vinaigrette. Rinse out the saucepan.

Combine the stock and olive oil in the saucepan and set over medium heat. As soon as the mixture comes to a boil, stir in the couscous, cover the pan, and remove it from the heat. Let stand, covered, for 5 minutes, while you prepare the vinaigrette.

Fluff the couscous with a fork to break apart any lumps. Allow to cool slightly.

Add the cooled couscous to the bowl with the lentils and toss gently to combine. Pour the vinaigrette over the salad and toss gently to coat. Add the dressing and mix well. Adjust seasonings to taste. Serve at room temperature or chilled.

Worcestershire Vinaigrette

  • 4 Tbsp White Wine Vinegar
  • 4 Tbsp Lemon Juice (preferably fresh-squeezed, 1 to 1-1/2 lemons)
  • 1 tsp Cumin
  • 2 tsp Worcestershire Sauce*
  • 2 Garlic Cloves, minced
  • 1/2 tsp dried Oregano
  • 1/2 cup Extra-Virgin Olive Oil
  • Kosher Salt and freshly ground Black Pepper to taste

Whisk together the vinegar, lemon juice, cumin, Worcestershire sauce, garlic, oregano, salt and pepper, and olive oil. Or combine the ingredients in a jar and shake or use an immersion blender to combine.

*Most Worcestershire sauce contains anchovies. To make this a truly meatless meal, look for a brand that does not contain anchovies. Trader Joe’s brand and varieties that are certified kosher should be vegetarian. If you want to go really simple and don’t mind the recipe coming out just slightly different, try soy sauce or balsamic vinegar.

 

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Cassidy Stockton Google: Cassidy Stockton
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couscousrecipe

Couscous with Chicken Sausage and Mixed Veggies

by Guest in Featured Articles, Recipes

Being a busy Mom that works from home, I love making up meals that are a quick fix, but also healthy at the same time. Couscous is just one of those amazing foods that cook up so quickly, that it’s become a regular at the meal table. Recently I’ve gotten into the habit of cooking it up real quick with some chicken broth and adding butter for a quick and easy side dish for multiple meals. But then I decided it was time to highlight the couscous even more by making it the main dish with a a few great ingredients thrown in. Thus, this recipe was born.

Bob’s Red Mill Couscous with Chicken Sausage and Mixed Veggies
 
Prep time: 3 minutes
Cooking time: 20 minutes
Total time: 23 minutes
Serves: 6-8
Ingredients:

Directions:
Bring broth to a boil in a large saucepan. Add in Bob’s Red Mill Couscous, return mixture to a boil and then reduce heat to simmer. Cover and simmer for 10-15 minutes, or until broth is almost completely absorbed and then add in the frozen mixed veggies. Slice sausages into bite-sized pieces and also add the mixture. Stir occasionally until the liquid is completely absorbed and the sausages are nice and hot. Stir in the butter until it is completely melted for a nice creamy texture.
This meal is great served with a nice side salad, or as a meal all on its own. It’s packed with whole grains, protein and veggies to boot!  Enjoy with your family or friends!
Crystal Collins blogs at TheThriftyMama.com where she helps people save money through a more holistic approach. On her blog you’ll discover that being green and healthy doesn’t mean you have to break the bank!
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wwpearlcouscous

Whole Wheat Pearl Couscous with Peas and Mint

by Sarah House in Featured Articles, Recipes

Here’s a fairly simple, but delicious recipe featuring our whole wheat pearl couscous from our test kitchen that can be used as a side dish or salad and would make a great addition to any potluck.

Whole Wheat Pearl Couscous with Peas and Mint

  • 2 Tbsp Olive Oil (28g) + more as needed
  • 1/2 large Onion, diced (70g)
  • 1-1/4 – 1-1/2 cups Vegetable Stock (300mL)
  • 1 cup Whole Wheat Pearl Couscous (171g)
  • 2/3 cup Green Peas, fresh or frozen (89g)
  • 1/4 cup grated Parmesan (28g) + more to garnish
  • Salt & Pepper to taste
  • 2 Tbsp fresh Mint, chopped (2g)

Directions

Step 1

Heat olive oil in saucepan over medium heat. Add onions and saute until translucent.

Step 2

Add vegetable stock to onions and bring to a boil. Add pearl couscous and return to a boil. Then, reduce heat to low, cover and simmer until all liquid has been absorbed. If couscous is not tender enough, add additional vegetable stock and simmer until absorbed.

Step 3

Remove from heat and add peas and Parmesan. Season to taste with salt and pepper. Add just enough oil to prevent the couscous from clumping. Let cool to room temperature.

Step 4

Stir salad to break up any clumps that may have formed then mix in chopped mint. Garnish with parmesan.

Makes 4 servings as a side dish.

Notes

Want to fancy this dish up? Take Jess in Inventory’s hint and add prosciutto, fresh or crisped.

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Sarah House Google: Sarah House
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couscoustagine

Chicken & Cranberry Tagine

by Guest in Featured Articles, Recipes

This twist on a traditional tagine comes from Jasanna Czellar of Munch Talk. Munch Talk highlights Jasanna’s love of food, DIY projects and her life. Of her blog, Jasanna writes, “This is a journey on learning to treat my body well, and show you all what I have learned along the way, from companies that have made the same pledge to finding joy in life through various circumstances. I hope you’ll come with me on the journey!” Enjoy!

Chicken & Cranberry Tagine

  • 1.5 lb Chicken Breast cut into 1 inch cubes
  • 1 cup diced Yellow Onion
  • 1/2 cup dried Cranberries (I used the no-sweetener-added) variety
  • 1-1/2 cups Chicken Broth
  • 2 Tbsp Tomato Sauce
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Whole Wheat Flour
  • 1 Tbsp Honey
  • 1 tsp ground Ginger
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Turmeric
  • 1/2 tsp Chili Powder
  • 1/4 tsp ground Curry
  • dash of Black Pepper
  • dash of Lime Juice (optional)
  • dash of Red Pepper Flakes (optional depending how spicy you like it)

Couscous

 

Directions

1. Layer in a slow cooker, chicken cubes, onion, and cranberries. Then, mix together the rest of the ingredients in the tagine, in a bowl. Pour over the chicken mixture in the slow cooker and cook on High for 3 hours or on Low for 5-6 hours.

2. In a separate saucepan, bring 1-1/2 cups water to boil, and pour in both the amaranth and couscous. Bring back to a boil, then simmer for 20 minutes or until water is absorbed. Watch carefully that it doesn’t burn! Remove from heat, and serve the couscous as a bed for your slow cooked tagine. The flavor will be sweet, combined with delicious, nutty notes.

This recipe pairs well with Naan bread dipped in olive oil infused with spices! It is traditionally a Moroccan dish, made in a slow cooker called a tagine. Both the cooker and the meal are called a tagine, so it can be confusing.

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SesamePeanutPearlCouscous

Cold Sesame Pearl Couscous

by Guest in Featured Articles, Meatless Mondays, Recipes

My family loves cold sesame noodles. I’ve generally defaulted in the past to making them with spaghetti noodles. My sesame noodle addiction came from a recipe, long lost, from the back of a bag of “salad pasta” for chicken sesame noodles. The salad pasta was like ditalini or tiny straight bits of macaroni. The smaller, much tidier noodles made it perfect for eating without mess.

While making myself a quick solo dinner of peanut sesame noodles, I realized “Hey, you could do this with pearl couscous.” You see, Bob’s Red Mill Pearl Couscous can be endlessly used as a substitute for rice in most any dish or for pasta in salads. Thus, Cold Sesame Peanut Pearl Couscous was born.

Cold Sesame Pearl Couscous

Cook according to package directions. Or you can mix the two together and use the white rice setting on your rice steamer. Let cool after cooking.

Meanwhile, mix dressing ingredients:

  • 2 Tbsp Soy Sauce
  • 2 Tbsp seasoned Rice Wine Vinegar
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Black or Toasted Sesame oil
  • 1 tsp Sriracha Hot Sauce (adjust to taste)
  • 1 Tbsp Sugar

Mix dressing and couscous. Add in:

  • 1 cup shredded Carrots
  • 2 Green Onions, chopped
  • ¼ cup Cilantro Leaves
  • 1 Tbsp Sesame Seeds

Mix, chill and serve.

This recipe lends itself well to variations. You can add 1 cup cooked, diced chicken for a heartier main dish meal. Add a drained 3 oz jar of pimentos for color or a chopped bell pepper. Garnish with chopped peanuts.

This stores and travels well making it perfect to send in lunch boxes to school or work.

Tarrant Figlio blogs at Retro-Food.com, where she shares recipes from vintage cookbooks and her great grandmother’s recipe cards. She also shares the best of her family’s day-to-day meals.

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BreakfastPilaf

Vanilla-Berry Whole Wheat Couscous Breakfast Pilaf

by Guest in Featured Articles, Recipes

This gorgeous dish comes from Faith Gorsky of An Edible Mosaic as part of our Whole Wheat Pearl Couscous celebration. Look for another delicious recipe from her next week. AnEdibleMosaic.com is a unique recipe collection of international favorites and updated American classics, with emphasis on seasonal dishes. Tantalizing photography nudges you into the kitchen and easy to follow instructions make sure you stay there. Whether the occasion is breakfast, dessert, or anything in between, you’ll find what you’re looking for and hopefully be inspired to try something new.

Vanilla-Berry Whole Wheat Couscous Breakfast Pilaf

Serves 4

Add the water, honey, coconut oil, cinnamon stick, vanilla bean paste, and salt to a medium saucepan; bring to a boil, then add the couscous and dried cherries.  Bring back up to a boil, then cover, turn heat down to low, and simmer until all the water is absorbed, about 20 minutes.  Turn heat off, cool to room temperature, then fluff with a fork.  Stir in the blueberries, almonds, and ground flaxseed, and then transfer to 4 individual serving dishes.  Top each with 2 tablespoons of yogurt and garnish with fresh mint leaves if desired.

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Ripe tangerines with leaves and slices on white background

Whole Wheat Pearl Couscous Coconut Pudding with Mandarins

by Sarah House in Featured Articles, Recipes

Mandarin OrangeThis recipe comes from our very own test kitchen, courtesy of Sarah House as part of our month-long celebration of whole wheat pearl couscous. Make this as a sweet breakfast treat or as a healthy dessert. Perfect for brunch or served with a scoop of vanilla (or coconut!) ice cream. Enjoy!

If you aren’t fond of the orange/coconut combo, Sarah also developed this version with Apricots and Almonds.

Whole Wheat Pearl Couscous Coconut Pudding with Mandarins

  • 1/2 cup canned Coconut Milk (120mL)
  • 1 cup Water (240mL)
  • 1/4 cup Evaporated Cane Juice Sugar (36g)
  • 1/4 cup Coconut Flakes (15g)
  • 11 oz can Mandarin Oranges, drained, or fresh (312g)
  • 1 cup Whole Wheat Pearl Couscous (171g)
  • 1/2 – 3/4 cup canned Coconut Milk to garnish (optional)

Directions

Step 1

Combine 1/2 cup coconut milk, water, evaporated cane juice and coconut flakes. Bring to a boil.

Step 2

Add whole wheat pearl couscous, cover and reduce heat to a simmer. Cook until all liquid has been absorbed.

Step 3

Remove from heat and stir in drained or fresh mandarin orange segments.

Step 4

Portion into individual serving bowls and top with remaining coconut milk, if desired.

Serves 6

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Sarah House Google: Sarah House
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AllDone

Easy Peas-y Couscous

by Guest in Featured Articles, Recipes
This simple couscous recipe comes from Hope of Hope’s Cafe. Of her blog and herself, Hope writes, “My blog is a place for Moms and families to enjoy finding out about new products. I keep everything family friendly, so even children can visit Hope ‘s Cafe. My favorite products to talk about are anything techie, cooking, or fashion. I enjoy reading, cooking, singing, traveling, and spending time with my family. Oh, and also learning new tricks and tools for my MacBook! I am originally from Alabama , and although we now live in the midwest, I am still a Southern girl at heart! The most important things to me are my family, church and friends.” 
 
Easy Peas-y Couscous 

  • 1 Tbsp Herb-Flavored Olive Oil
  • 2 cups Whole Wheat Pearl Couscous
  • 1 tsp Garlic Powder
  • 1 cup Sweet Peas (I used frozen)
  • 3-1/2 cups Broth (Beef, Chicken or Vegetable)
  • Salt and Pepper, to taste
Directions:
Warm oil in a saucepan. Add couscous and cook for 3-4 minutes. Add garlic powder, peas, broth, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to medium and simmer for 10-12 minutes until couscous is soft. Cool and serve.
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sweet and sour couscous

Sweet and Sour Vegetable Couscous

by Guest in Featured Articles, Meatless Mondays, Recipes
sweet and sour pearl couscousThis tasty, whole grain take on a Chinese classic comes from Jennifer Baldwin of Healthy Mamas and is just perfect for Meatless Mondays. Healthy Mamas is written by “just a few girls who happen to be moms, who are discovering and sharing ways to cook YUMMY and easy healthy meals!” They have loads of healthy, easy recipes so check ‘em out.

Sweet and Sour Vegetable Couscous

Ingredients

  • 1 Tbsp Corn Starch
  • 8 oz. Pineapple Juice (or Juice from a 15 oz. can of Pineapple Chunks*)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp fresh minced Ginger
  • 1 Tbsp Apple Cider Vinegar
  • 2 cups Sugar Snap Peas
  • 1 Red Bell Pepper, sliced
  • 1/2 cup Water Chestnuts
  • 2 Carrots, sliced into thin pieces
  • 2 cups Bob’s Red Mill Whole Wheat Pearl Couscous
  • 1 Tbsp Olive Oil
  • 4.5 cups Water (or Chicken Broth)
Whisk the first 5 ingredients together over medium heat.  Add vegetables (*you can also toss in a few diced pineapple chunks) and continue to cook for 10-12 minutes or until veggies are tender.

Meanwhile, prepare your couscous by sautéing it in olive oil for 5 minutes until slightly browned.  Add your water or broth, cover and simmer for 20 minutes.    Spoon your sweet and sour veggies over the couscous.  Serves 4.
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