Chef notes
This recipe works whenever I'm on a time crunch. You can make different versions with various seasonings and vegetables and the kids just can't get enough of it.
Technique tip: You don't want the couscous to be too dry when you pull it off the stove, so be sure there's still a little water in the pot when you remove it from the heat.
Swap option: You can use whole wheat Israeli couscous to add extra fiber content.
Ingredients
- 2 cups Israeli couscous (also called pearl couscous)
- 1 handful broccoli florettes
- 1 large orange carrot
- 1 large purple carrot
- 1 large white carrot
- Flake salt to taste
Preparation
1.Rinse the couscous and place in a pot with 3½ cups water. Cook over medium heat until the water comes to a boil, then lower the heat to a simmer. Cook the couscous for a total of 10-12 minutes, stirring a few times to make sure it is not sticking to the bottom of the pan.
2.While the couscous is cooking, rinse and peel the carrots. Slice them into big chunks, then cut those chunks into square shapes. Using a paring knife, cut them into letter shapes. Once they are cut into the letter shapes, trim them to achieve an easy to eat thickness.
3.Bring a small pot of water to a boil. Cook the carrot letters for 3 minutes, then remove from the water with a large spoon. Then use the same boiling water to cook the broccoli for few minutes, keeping it bright and green.
4.Mix the vegetables into the couscous; add a pinch of salt flakes.
5.Make sure to plate the couscous with the letters on top! It creates a fun and colorful dish with protein, fiber and vitamins.
