Happy Friday! I made us all some couscous! But first…
I know you guys are probably sick of hearing me talk about those Maple Sweet Potato Pecan Burgers by now, but I want to send out a special thanks to Jill, The Veggie Queen, for letting me ramble on and on about veggie burgers on her blog and in her newsletter. Jill is so nice and she knows her veggies like I know my frosting. She’s a veggie QUEEN, people! I highly recommend clicking over to check out her site. There are recipes and videos! You’ll be all like “Oh man! I gotta have me some Middle Eastern Chickpea Soup with Spinach now now now!”
In the spirit of veggies and healthy meals, I thought this would be a great time to make this couscous recipe that I’ve had my eye on for a while.
You can serve this dish immediately, but I find that it’s best when served cold or at room temperature as a side dish, preferably under an umbrella at a picnic on the beach. And at this beach, the sun shines bright but my pale skin never burns, orange popsicles and vegan soft serve are free, Claude Giroux and Miikka Kiprusoff are there playing footvolley and everyone is welcome to bring their cats along so they can scratch around in the sand, bask in the sun and pretend not to care about anything going on around them.
- 1/3 cup chopped onion
- 3 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
- 1 1/2 cups vegetable broth
- 1 cup chopped dried apricots
- 1/4 teaspoon curry powder
- 1 cup uncooked Israeli couscous
Saute the onions and Earth Balance in a saucepan until the onions begin to soften, around 3 minutes.
Have a great weekend, everyone!