Couscous is a really great base for meals. I find couscous to be effortless and most kids will readily accept it. This is probably because it is made from semolina, the same wheat that pasta is made from. Whatever the case, my family likes couscous. Hooray to that!
Here’s how this one goes down…
Couscous Veggie Stir-Fry
- 1/4 cup grapeseed oil
- 2 medium carrot, fine chopped
- 1 cup chopped kale
- 1 garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon all-purpose seasoning
- 1 1/2 cups whole wheat couscous
- 2 cups veggie broth
- 1/2 cup dried cranberries
- Salt and freshly ground pepper
- 1/2 cup coarsely chopped almonds
- 1/4 cup chopped, fresh parsley
- In a large skillet or wok, heat the grapeseed oil.
- Add the carrots and stir-fry over high heat, stirring frequently for 2 minutes.
- Add the kale and garlic and cook for another 2 minutes until carrots are lightly browned.
- Stir in the cumin, paprika and all-purpose seasoning. Cook and stir for another minute.
- Add the couscous and stir on low heat, until lightly toasted, 1-2 minutes.
- Stir in the vegetable broth and cranberries.
- Season with salt and pepper.
- Cover and let stand away from the heat until the liquid is absorbed, about 3-5 minutes.
- Fluff with a fork.
- Stir in the almonds and parsley.