Saturday, August 8, 2015

Easy Cumin Couscous with Sautéed Tomatoes

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 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


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)

For the Tomatoes
12-15 cherry tomatoes (halved)
1/2 tablespoon olive oil


    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! 


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