Hello friends. Hope your weekend is off to a good start! As far as food goes, this recipe isn't for the faint of heart. It has a lot of flavor. It supposedly "raised the roof of Ken's mouth" (direct quote from Ken). :)
I didn't grow up on couscous. Soy sauce, rice, meat and taters were staples at our house. China meets all-American is what Bobby Flay would "throw down" if he were our personal chef...in our dreams! Both of my parents and my grandma are excellent cooks which may be where I developed a love for cooking.
Because I struggled with my health through college, it was hard to hold a job. So during the summers I'd have dinner ready for my parents when they got home. It was a great experience. I made mistakes, and still do. Although I wish I could have been working, I'm glad I had the opportunity to learn more about cooking during that time!
My dad encouraged us to try non-traditional food. "Don't knock it til you try it" was the motto. I'm glad he pushed us to try things we normally wouldn't. I have had couscous prior to this recipe but couldn't remember what it tasted like. I saw some raw couscous in our pantry and thought, why not try it again? If couscous is a "non-traditional" food for you, give the grain a fighting chance or enjoy a different version of it with the recipe below!
Easy Cumin Couscous with Sautéed Tomatoes
INGREDIENTS
For the Couscous
1
cup couscous
1
tablespoon olive oil
1/2
teaspoon salt
1/2
teaspoon garlic salt
1
teaspoon garlic powder
1
teaspoon cumin
Sour
Cream (optional)
Parsley finely chopped (optional)
Parsley finely chopped (optional)
For the Tomatoes
12-15
cherry tomatoes (halved)
1/2
tablespoon olive oil
INSTRUCTIONS
•
Prepare couscous according to package
•
Add olive oil to couscous and stir so that no couscous is sticking to
the pot
•
Gently stir the next 4 ingredients into the couscous
•
In a small pan heat olive oil on medium-high heat
•
Place tomato halves in heated pan
•
Sautee tomatoes until tender (about 5 minutes) They should turn a darker
shade of red and the
edges will brown.
•
Add the cooked tomatoes to couscous and stir until well combined (it is
fine if you add the oil from
the tomatoes to the couscous as well-it gives the
dish a better texture
Sprinkle couscous with parsley and serve with a dollop of sour cream. Enjoy!
If you have any questions about the recipe, leave me a comment and I'll do my best to help!
Blessings!
-Robin
