Wednesday, 20 June 2012

WIAW - Mexican Couscous

First of all - WHOA! Thank you guys so much for all your insanely complimentary comments and tweets on my Bikini Boobie Post. It was hella nerve racking to post those pictures, so getting so much love and support from you guys was HUGE. I don't generally appear so scantily clad in public, and I certainly don't post pictures of it on the internet. So Thank You x 100 000 000!

In other news, it's What I Ate Wednesday - courtesy of Peas and Crayons. And I have found that since I took the CSA Produce Box plunge that I have more veggies than I know what to do with. So I have been trying to come up with creative recipes that use a whole hogpog of vegetables that I can mix and match and adjust depending on what we get each week.

Enter, Mexican Couscous which was inspired by a recipe Lindsay shared on The Lean Green Bean. This is meant to pack a mean veggie punch and be super quick and easy. Plus I think beans are pretty much the earth's most perfect form of protein - LOVE!

Veggie Mexican Couscous

*Serves 4 adults or 2 with extras for lunch*

1 cup dried black beans
1 onion
2 cups of fresh spinach
1 pepper
1 can of corn
1 fresh salsa (tomatoes, onions, jalapenos) or prepackage salsa
2 cups of dried cousous
3 chipotle peppers
tsp salt 
tsp pepper

1. You can pretty much throw in any kind of vegetable that you want, but I do think that black beans are the glue that holds this dish together. So black beans are a MUST! Bust out the crock-pot and put 1 cup of dried black beans on low heat with 2 cups of water to simmer away while you are at work. The beans should be tender and ready by the time you get home. Strain off any excess water.

2. Dice up all the veggies. Again this part is super flexible. You can pretty much throw in any type of veggies that you want, but the veggies I listed above can be used as a guideline. Put them all in a pan with a tbsp of olive oil and saute - adding the cooked beans and diced chipotles.

3. Put 2 cups of couscous in 2 cups of water - bring to boil and then let simmer. When a good portion of the original water has evaporated (approx 15 minutes) add in the salsa. You want a salsa that is very wet for this, because you want the couscous to finish cooking in the salsa and to take on the flavour. Allow the couscous to simmer until all of the excess water has cooked off. (approx additional 10 minutes)

4. Plate the couscous and add a heaping helping of the veggies mixture on top, and Viola!

Hope you guys enjoy!
Love your Favourite Darwinian Fail,