I can’t say I remember the last time I’ve had proper time to cook a meal. I know it happened a few times after baby boy was born but I’m sure it didn’t happen that much. I used to cook more when I was pregnant. It seemed that I had all the time in the world. Well, life is a way funnier now with my little dinosaur walking and talking around, so I don’t mind cooking less. But there are some things to assure me and my husband get good meals in a regular basis.We have our favorite quick meals that “save” us mailing during the week. Couscous is one of those.
What I like the most about couscous is that even the good old fashion recipe can sound funnier and taste different. You can vary the ingredients and there are many recipes online and in vegan cookbooks. I personally like the ones at Veganomicon a lot.
But here’s a simple and basic couscous recipe in case you don’t want to look around:
Black and green olives couscous
1/2 cup chopped black olives
1/2 cup chopped green olives
2 tablespoon cooked corn
1 1/2 cups uncooked whole wheat or regular couscous
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon oregano (I usually add other herbs too)
2 ground cloves
1/2 chopped onion
1. In a medium-size skillet heat the olive oil.
2. Add chopped onions and garlic and fry it until golden.
3. Add the olives, corn, herbs, salt and pepper and fry it for 2 or 3 minutes, stirring.
4. Stir continuously as you pour in the couscous in a steady stream.
5. Add 2 1/2 cups of water, always stirring. Let it boil and when the water is almost all absorbed, turn off heat, cover the pan and allow it to sit for 5 minutes or until the liquid is completely absorbed.