Monday, September 13, 2010

israeli couscous with quinoa and roasted carrots

one of our staple meals here at chez twin is what i usually refer to as "couscous and stuff" aka couscous with whatever veggies we have thrown in, and some beans for protein. its easy, healthy, and a great way to use up leftovers. this particular incarnation used trader joe's harvest grains blend, which is mostly israeli couscous, with some quinoa and a little bit of orzo and dried garbanzo beans (the yellow things in the picture).
israeli couscous with quinoa and roasted carrots
i'm writing ingredients without amounts because you can adjust every ingredient depending on what you want. its also a great recipe to make a big batch of and save for the rest of the week.
olive oil
curry powder
cayenne pepper
canned garbanzo beans, drained and rinsed
peas, frozen or fresh
trader joe's harvest grains blend, or israeli couscous and quinoa (and orzo if desired)
1. preheat oven to 400 degrees fahrenheit. spread carrots on a baking sheet and drizzle with olive oil. toss. there should be enough olive oil to evenly cover the carrots, but not too much excess oil. sprinkle with a medium amount of cinnamon, cumin, and curry powder, and a smaller amount of cayenne. mix so that each carrot has some spices, but is not covered in spices. i think i used about 2 tsp of most of the spices and 1 tsp of cayenne for about 10 carrots. bake for about 45 minutes. carrots should be just starting to blacken on the bottom.
2. when carrots have 10-15 minutes left, cook grains according to package directions. if using different grains, mix them together after cooking. if using frozen peas, cook them with your grains (when your water is boiling, add both grains and peas).
3. stir in carrots and beans (and peas if you haven't yet) with grain mixture. top with sriracha or other hot sauce if desired.

1 comment:

Emily said...

i'm a big fan of making "couscous and stuff" too. i also love using quinoa for added protein. i think it makes a great, nutritious weeknight meal!