The other day on my Facebook page I asked y'all if there were any foods out there that you would like to see a recipe for on here. And Reagan left a comment about how she would love more ways to cook couscous.
I ran out to the store and bought the ingredients to make this tasty side dish.
I think it's really fun to create recipes specifically targeted towards the foods my readers love - just send me an e-mail or leave a comment and I'll get to work on it. :)
Anyhow, grab a box of couscous. Cook according to package directions. Which, for Near East's couscous, goes something like this: bring 1 1/4 c. water to a boil, add in seasoning packet and 2 tbsp. olive oil. Stir in couscous, cover and remove from heat. Allow to rest for 5 minutes.
While your couscous is resting, place the top of a bunch of cilantro (about two handfuls if you're growing it fresh) into a blender or food processor along with two cloves of garlic. Blend and as you do, drizzle a few tbsp. of olive oil into the blender or food processor. This will create a cilantro "pesto."
Fold the cilantro "pesto" in with your freshly cooked couscous.
Add in 2 chopped roma tomatoes. Sprinkle a touch of salt and pepper.
You could use a different type of tomato if you want. I just happen to love the flavor and firmness of romas.
Serve and enjoy!
For dinner, I served this up with grilled steaks and steamed veggies. Light, refreshing and super easy!
1 box couscous, cooked according to package directions
1 bunch of cilantro, just use the top half where all the leaves are
2-3 cloves garlic
A few tbsp. olive oil
2 roma tomatoes
salt and pepper, to taste
Prepare couscous according to package directions.
In a blender, combine cilantro and garlic. Turn blender to "low" and allow it to blend the cilantro and garlic while you drizzle in a few tbsp. of olive oil. Just enough to create a cilantro "pesto" consistency.
While the couscous is still hot, fold in the cilantro "pesto" and roma tomatoes. Serve warm and enjoy!