Just like my first experience with polenta, this was my first time cooking with couscous as well, and I was so happily surprised. Once again, I found this in my Veganomicon cookbook and I knew I had to try it simply because of the ‘capers’ in the title. Seriously, guys, capers are right on up there with onions and garlic for me. I want them in all my food, all the time.
Ingredients:
1 (28-oz) can diced tomatoes
1 1/2 C uncooked couscous
2 T olive oil
1/2 t salt
1 t oregano (I didn’t have this)
1/4 t ground cloves
Generous pinch of ground cayenne
2 T small capers (or way more, if you’re an addict like myself)
*Optional: Butternut squash
Directions:
Drain 1 1/2 C tomato juice and combine it with olive oil and oregano in a saucepan. Bring it to a boil and add couscous in a steady stream, stirring constantly. Add salt, cayenne and cloves, cover and let sit for five minutes. Next, fold in drained tomatoes and capers and let them heat up.
I chose to roast a butternut squash and top it off with that, but it also tastes great by itself.
And while we’re on the topic of delicious, tomatoey side dishes..
I made this today with frozen okra, frozen corn, a can of diced tomatoes, salt and pepper.
It is SO good & SO easy. Perfect.
On a different note, if you could all keep my Grandma in your thoughts and prayers for the next couple of weeks, I would really appreciate it. My Grandma is an amazing woman, she’s the one who went skydiving on her 80th birthday! Needless to say, she’s my role model, and she’s been in the hospital.
Any and all good vibes are welcomed.
Thank you, guys.
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