Daylight Savings Time always throws me off. I love having extra light, but it usually takes me about a month to remember how to change the clock in my car. It is also a sign that despite the mid-30 degree temperatures and snow today that Spring will soon be here. And that means a change from stews and casseroles to lighter fare. This is a ten minute meal that has endless possible variations.
Caprese Couscous
1/3 cup uncooked couscous
1 teaspoon olive oil
1 cup chopped tomatoes
1 bunch basil, chopped
4 oz. mozzarella, cut in chunks
1 cup chickpeas
3/4 Tablespoons red wine vinegar
1 teaspoon italian spice blend (basil, oregano, thyme, garlic)
salt and pepper
In a saucepan, bring 1 cup of water and teaspoon olive oil to a boil. Add the couscous, cover, and remove from heat for 10 minutes.
In a large bowl, combine tomatoes, basil, mozzarella, and chickpeas. Add in couscous when cooked.
Mix the dressing with the vinegar and spices, pour over the couscous mixture.
Serve cold or at room temperature.
Caprese Couscous
1/3 cup uncooked couscous
1 teaspoon olive oil
1 cup chopped tomatoes
1 bunch basil, chopped
4 oz. mozzarella, cut in chunks
1 cup chickpeas
3/4 Tablespoons red wine vinegar
1 teaspoon italian spice blend (basil, oregano, thyme, garlic)
salt and pepper
In a saucepan, bring 1 cup of water and teaspoon olive oil to a boil. Add the couscous, cover, and remove from heat for 10 minutes.
In a large bowl, combine tomatoes, basil, mozzarella, and chickpeas. Add in couscous when cooked.
Mix the dressing with the vinegar and spices, pour over the couscous mixture.
Serve cold or at room temperature.
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