Woah. Those banana bread cookies from Wednesday? They’ve gotten more views faster than anything else I’ve posted. Glad to know what you guys like! If you missed that recipe, go check it out. I’ll wait… Back now? Good. I’ve noticed that my posts have gotten a little sweet heavy lately. Two kinds of cookies in the last two weeks, muffins, apple pie egg rolls – do you guys even think I eat real food? It doesn’t look like it.
Sometimes, I DO forget to eat real food. And then I discover piles of veggies in my fridge that need to be used now. And then I find food in my pantry that I don’t remember buying. Given all the pantry challenges I’ve seen lately, I’m definitely not alone with this problem. This recipe is great for using up whatever you have. In fact, I feel a little silly posting this non-recipe. “Oh hey guys, just throw in whatever you feel like eating and then you’ve got dinner!” Okay. Thanks, Kelly. You’re so much help today.
The adaptability of this recipe is why I liked it so much. As we were eating, Josh and I kept saying things we thought would make it better for different occasions or veggies we could try out. Next up? Swapping out the mustard for some hummus. I’m not sure why, but I feel like a warm hummus dressing over some broccoli would be perfection. This dish could easily handle more veggies and would be good at any temperature. Say hello to one of my new staples when I think I have nothing to make – and quite possibly my new go-to potluck item.
1 ¼ c broth of choice (I used water + 1 tsp Better Than Bouillon No-Chicken)
1 c whole wheat couscous (or GF variety)
Parmesan cheese or nutritional yeast (optional)
Rough chop the onion and garlic. Saute in olive oil (alternatives: nonstick spray or a thin layer of water) over medium heat until the onions begin to soften.
Add the broccoli and carrots, add a thin layer of water to allow the veggies to steam in the pan. Cover and cook, stirring occasionally, until veggies are almost at desired level of tenderness.
Add the kale, then stir in the mustard, lemon, salt, and pepper. Continue cooking until all liquid has evaporated and the kale is wilted. (You can pour off the liquid if you start to get impatient, but you’ll lose a little mustard flavor).
Meanwhile, boil the broth and add the couscous. Stir immediately and let sit for 5 minutes.
Stir the couscous into the veggies.
Serve hot, warm, or cold. Top with a sprinkle of fresh grated Parmesan cheese or nutritional yeast.
I liked this best when I left it a little under salted, with an extra sprinkle of salt on top. Feel free to play with the veggies to get this perfect for you. I sense many new versions to come! Nutritional info includes optional oil, but no cheese or nutritional yeast, using whole wheat couscous.