Warming Winter Israeli Couscous and Kale Saute
Created by Sam's Tasty TreatsCourse: Side Dishes
Season(s): Fall, Winter
Ingredients
- Israeli couscous
- Onion
- Garlic
- Kale
- Extra Virgin Olive Oil
- Lemon or Orange
- Ginger
- Salt and Pepper
- Optional: carrots, raisins, roasted root vegetables
Instructions
Measure Israeli couscous to water in a 1:2 ratio (1 cup of couscous to 2 cups of water). Use some stock instead of water to impart more flavor if you prefer. Bring couscous and liquid to boil. Chop onion and garlic, carrots (if using) into small pieces. Tear kale into bite sized pieces. When water is boiling, turn to low and stir occasionally as the couscous absorbs the liquid. Heat olive oil in a large saute pan at medium heat, add onion and garlic.Once fragrant, add carrots and saute until soft. Add kale and saute until almost wilted. Couscous should have absorbed all water. Add couscous to saute pan, be sure to coat with the olive oil sauteed vegetables. Add lemon or orange zest, and squeeze in a little lemon or orange juice. Season with fresh grated or powdered ginger, salt and pepper. If you are adding root vegetables (beets are delicious in this!) or raisins, add at this point so they warm through.
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