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