Skip to main content

Lemon Basil Couscous with Carrots and Kale

You may, or may not, have noticed me mention my lovely friend, FireNips, a time or two. If you haven't that means you don't really read my blog and you suck; however, you're reading this one right now and that's way cool (totally redeemed yourself).

Anyway, the story: FireNips has asked me for some help in the cooking department. Basically, he doesn't want to follow recipes. Instead, he wants to look at the ingredients he has and make something healthy and tasty (and apparently, I do that). I was honored when he asked for my help and I've made a few trips over to his house for feeding time. I don't really know how to teach, so I just talk him through what I am doing and demonstrate how I operate in the kitchen (a.k.a. I cook for him).  So far the meals haven't been anything special, and neither is this dish for that matter, but besides all that this dish has spunk. Aaaaannnnnd it's freaking good.
Real good.
I licked the bowl.
Twice.



1 1/2 c couscous
2 3/4 c veggie broth
1/2 tsp salt
3-4 tbsp olive oil, divided
6-8 carrots, diced
1 sweet onion, diced
2 garlic cloves, minced
1 yellow bell pepper, diced
1/2 lemon, juiced
1/4 c minced basil
1 buncha kale, stems removed
  1. Preheat your oven to 400 or something like that and massage about a tablespoon of olive oil into your kale. Sprinkle with a little salt and get ready to go in the oven.
  2. When you've got all the rest of your veggies chopped, go ahead and throw the onion, carrots, garlic, and bell pepper into a saute pan with a little olive oil. Give them a little sprinkling of salt and let them hang out until they are all tender.
  3. Throw the kale in the oven and get your veggie broth boiling on the range top. When you get a roaring boil remove from heat, stir in the couscous, basil, and lemon juice; cover with a tight lid and sit until all the veggies are cooked to perfection (around 5-10 more minutes).
  4. Mix all that jazz together and throw down on some delicious foods. 




Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…