Sorry for the long hiatus. Without getting into it, let’s just say life was hectic and exhausting for a few months. I’m back to normal now and have my head on straight (I think). I have a drawer full of recipes saved up so I’m going to make a commitment to post every couple days…I promise!
Today’s topic is couscous. I know you were expecting more from me after being inactive for so long but I assure you this recipe will not disappoint. It’s one of those dishes that you will find yourself snacking on for an entire week. The recipe makes enough for like 20 servings and it will stay fresh for up to 8 days if you keep it in an air tight container.
It’s sort of funny how this recipe came about. After living in Arlington, Virginia for three years I became absolutely obsessed with the Whole Foods there. I know what you’re thinking…she developed a strong personal attachment to a store that sells overpriced food? Weird. Well anyway it is MY store. MY stomping grounds…nobody mess with it! After being a DC resident for 2 months I was going crazy and I needed my Arlington Whole Foods fix so I made the 30 minute journey across the bridge. Upon arrival I discovered a sale on couscous AND couscous samples among other things. Inspiration! A recipe is born.
Just real quick on Arlington. It hasn’t even been that long but going back there now is like a confetti hitting a fan for me. I know it’s only what, a mile from DC, but it’s serious time travel whenever I pass through. Driving down Wilson Blvd, the Asian lady named Kim that has done my nails at least 50 times, the coffee at Northside Social. What about that mile long escalator at the Rosslyn metro stop that feels like it’s taking you to the pits of hell? Hah! And finally, the world’s worst shopping mall in Ballston…I love and hate that place at the same time. There are only two redeeming qualities for that establishment: The Chick-Fil-A and the ladies that do fantastic kiosk eyebrow threading for eight dollars. If it wasn’t for that– dynamite.
As corny as it sounds my three years there were really defining points in my life that I will never forget. A series of ups and downs, successes, failures and lessons learned. I refuse to wear anything but rose colored glasses when going back though. Whether its positive or negative I feel like things are always best the way I remember them. I find this sometimes comes in handy when I’m in a pissy mood, or you know, trying to figure out what to eat for dinner.
Now enough of me blabbing…ADD was kicking in. For those of you who are not familiar couscous, it is a popular staple in North African countries like Morocco, Algeria and Tunisia. If you know me or follow this blog you should be aware of my quinoa obsession. While similar in taste and texture, I’m sorry to report that it’s not as healthy. Couscous is not a whole grain, in fact, its closer to a pasta than anything else…it’s basically formed from semolina flour. In practically any dish that you see couscous, a grain such as quinoa, bulgur or barley could be easily replaced for added nutrients and fiber. But it’s almost winter and I just can’t be so earnest every night. I was missing my couscous when I tinkered with this recipe. You cannot deprive a girl of her carbs! I did however make sure to include some healthy-ish ingredients in this recipe. You can serve as a side salad or eat on its own. I hope you enjoy!
1 box of cooked couscous (according to package directions) ($3.00)
1 1/2 cups frozen, cooked edamame ($2.00)
3/4 cup canned, drained corn ($.75)
1 can garbanzo beans ($1.00)
2 green onions, chopped fine ($.25)
1/4 cup dried cranberries ($.50)
1/4 cup crumbled feta cheese ($.75)
1/4 cup pine nuts ($1.00)
1/4 cup white wine vinegar ($.20)
2 tablespoons honey ($.25)
Juice of 1 lemon ($.75)
1/4 cup olive oil (.50)
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
Cook couscous according to package directions. Fluff and let cool for 30 minutes. In a separate bowl add cooled couscous, edamame, corn, garbanzo beans, green onions, cranberries, feta and pine nuts.
In a small bowl, combine the vinegar, honey, lemon, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly. Chill in fridge at least 2 hours.