Trader Joe's Whole Wheat Cous Cous
Still eating healthy after this weekend's food overload. I can't even look at meat right now without feeling full. I know, it's weird.
I've never managed to make cous cous that was moist without being gummy before, and it always seemed so complicated (constant stirring for ten minutes, careful water measurement, etc.) I don't know if Trader Joe's just has good cous cous or if something just clicked in me, but today's was perfect and easy!
I heated a cup and a half of vegetable stock over low heat with two tablespoons of olive oil and a dash of salt and simmered some diced carrots in it for several minutes while I cut up some broccoli, cauliflower, and mushrooms. I added the broccoli and cauliflower for only about ten seconds before throwing in the mushrooms and stirring in the cous cous. Then I turned off the heat and covered the cous cous for about five or ten minutes. At that point, all the vegetables were steamed through but still firm in the center, and the whole thing just needed a little more salt and some fluffing with a fork. Simple, colorful, healthy, and delicious! And the whole wheat cous cous tastes just as good as regular. I think it will need a little more vegetable stock or water stirred in each time I eat leftovers, but that's no big deal.
We tried making Korean naeng myun last night. Not a huge success, but not a bad meal for a warm evening. And look at that soft boiled eg. Perfect (for me, at least)!
I've never managed to make cous cous that was moist without being gummy before, and it always seemed so complicated (constant stirring for ten minutes, careful water measurement, etc.) I don't know if Trader Joe's just has good cous cous or if something just clicked in me, but today's was perfect and easy!I heated a cup and a half of vegetable stock over low heat with two tablespoons of olive oil and a dash of salt and simmered some diced carrots in it for several minutes while I cut up some broccoli, cauliflower, and mushrooms. I added the broccoli and cauliflower for only about ten seconds before throwing in the mushrooms and stirring in the cous cous. Then I turned off the heat and covered the cous cous for about five or ten minutes. At that point, all the vegetables were steamed through but still firm in the center, and the whole thing just needed a little more salt and some fluffing with a fork. Simple, colorful, healthy, and delicious! And the whole wheat cous cous tastes just as good as regular. I think it will need a little more vegetable stock or water stirred in each time I eat leftovers, but that's no big deal.
We tried making Korean naeng myun last night. Not a huge success, but not a bad meal for a warm evening. And look at that soft boiled eg. Perfect (for me, at least)!
posted by Pei at
1:53 PM
2 Comments:
Claire introduced me to couscous. I love how it tastes and how you can add whatever you want to it for extra nutrition and flavor.
I like mashing my softboiled eggs in fish sauce and sugar and pouring it over rice and green beans.
By
She-Hulk, At
3/14/2007 05:49:00 PM
oh wow, didn't realize blogger would automatically recognize me and put out my new blog name. Yes, I am starting a new blog. And it's public just like chezpei. Why? because I like distractions and documenting my interests for all to see.
By
She-Hulk, At
3/14/2007 05:51:00 PM
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