Raisin and Red Cabbage Couscous
Makes 2-3 servings
Ingredients
1 cup thinly sliced red cabbage
1/2 a medium onion, thinly sliced
1 large carrot, peeled and shredded
1 cup couscous (not pearl)
2 TB olive oil
1/4 tsp table salt, more to taste
1/2 cup golden raisins
2 tsp freshly ground cumin
Directions
For the couscous, follow the package directions to prepare and set aside.
For the fresh items, heat oil in a skillet over medium-high heat, then add the cabbage, onion, and carrot, along with the salt. Sauté until vegetables begin to soften, about 5 minutes, then reduce the heat to medium and toss in the raisins and cumin. Stir and continuing cooking until the vegetables are tender with just a little crispness, another 3-5 minutes. Taste and adjust the seasoning.
Off the heat, combine the vegetable-raisin mixture with the already-prepared couscous and gently stir to combine. Serve immediately.
Recipe based on one from ekilu
The CookingBites recipe challenge: couscous
Makes 2-3 servings
Ingredients
1 cup thinly sliced red cabbage
1/2 a medium onion, thinly sliced
1 large carrot, peeled and shredded
1 cup couscous (not pearl)
2 TB olive oil
1/4 tsp table salt, more to taste
1/2 cup golden raisins
2 tsp freshly ground cumin
Directions
For the couscous, follow the package directions to prepare and set aside.
For the fresh items, heat oil in a skillet over medium-high heat, then add the cabbage, onion, and carrot, along with the salt. Sauté until vegetables begin to soften, about 5 minutes, then reduce the heat to medium and toss in the raisins and cumin. Stir and continuing cooking until the vegetables are tender with just a little crispness, another 3-5 minutes. Taste and adjust the seasoning.
Off the heat, combine the vegetable-raisin mixture with the already-prepared couscous and gently stir to combine. Serve immediately.
Recipe based on one from ekilu
The CookingBites recipe challenge: couscous
