Components:
6 oz dried couscous
1 medium-large cauliflower, reduce into small florets
1 onion, reduce into half moons
10 oz canned tomatoes with inexperienced chiles
14 oz canned Nice Northern Beans, drained
1 tablespoon ras el hanout
1 tablespoon nonpareil capers
freshly floor black pepper
recent flat-leaf parsley for garnish
Instructions:
Cook dinner couscous in accordance with bundle directions*.
In the meantime, saute the onion and cauliflower till each are mushy and beginning to brown, in a big skillet. Add the beans, tomatoes, spices, and capers and saute till warmed via. Stir in cooked couscous and cook dinner briefly, till all is heated via and the liquid had evaporated. Garnish with parsley.
*I usually toss some lemon zest or lemon pepper seasoning and a few dehydrated onions into the advisable broth or water.
My ideas:
I’ve been off couscous for a couple of decade. I’ve made pearl couscous just a few instances however the tiny couscous? No thanks. I’ve even averted it in eating places however actually, that has extra to do with the truth that it typically has different issues, like raisins, in it that I would like to not eat.
Anyway, I’ve determined to finish this self-imposed embargo when inspecting a bundle of it at Aldi, I used to be reminded of how rapidly it’s to make, a lot faster than pasta and rice. So I’ve been experimenting with it once more.
Moroccan flavors are the apparent selection for this kind of couscous so I pulled out my trusty jar of ras el hanout (how superior is it that McCormick makes it now and you’ll find it within the common grocery store?) which all the time jogs my memory of Ra’s al Ghul of DC Comedian fame however isn’t a supervillain however somewhat a mix of a ton of fragrant spices and is in style in Northern African delicacies. I suppose chickpeas would have been a pure selection however I’m a insurgent and went with one among my previous favorites, the Nice Northern Bean however you possibly can use chickpeas or cannellini beans if you want. I used canned tomatoes with inexperienced chiles (i.e. Rotel, though I used a generic model) for some taste and spice and my previous good friend cauliflower. The end result was a well-spiced facet and even fundamental dish that was oddly tasty and satisfying.
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