Friday, March 12, 2010

Couscous and Rascal Flatts

Couscous. I just like that word. It's fun to say, for some reason I think of "Gus Gus" from Cinderella and that's the way I say it. My sister-in-law gave me my next adventure (from her friend's blog)... Couscous with Chickpeas, Tomatoes, Edamame & Feta.

So there I stood, in my tiny (but adorable) kitchen with my large skillet heating olive oil, edamame, garlic and red pepper (I actually didn't have the crushed red pepper the recipe called for so I just sprinkled in some spicy seasoning that contained crushed red pepper and called it even).

I then added 1/2 cup low-sodium chicken broth, basil (I just sprinkled in dry basil, I'm sure it would taste a lot better if you used fresh basil), chickpeas and diced tomatoes. At this point you are suppose to simmer for 15 minutes. So here I am simmering and singing to Pandora radio. I mean, I was really into it (it was country I just can't help it). And then, Rascal Flatts came on "Here Comes Goodbye." And oh man I was singing. The chorus hits, "Here comes goodbye, here comes the last time, Here comes the start of every sleepless night, the first of every tear I'm gonna cry" (eyes close, hand motions for dramatic effect, I'm a one man show I'll tell ya). Buzzer sounds. 15 minutes is up.

Time to add the remaining broth and a little water (because I didn't want to open another can of broth) add salt. Pour in Couscous... couscous...gus gus... word to say...still singing chorus, "Here comes the pain, Here comes me wishing things had never changed and she was right here in my arms tooniii--" crap! I poured in the whole box. Stupid Pandora distracted me! I was suppose to add the remaining broth and bring it back to a boil before adding 1 cup Couscous...not the whole box to unboiled water. *Side note, I don't even know why I was so into this song, not at all applicable to me or my life, I actually don't even know what it is talking about. Have you seen the music video? It makes no sense (is that a complete sentence? I don't think I've ever written "no sense" hmmm). But I guess if it's Rascal Flatts you have to sing with everything you've's probably a requirement. That's why they wrote the song "here's to you" about their awesome fans that get really into their music. Yeah, I'm that fan.

So I added another cup of water to make up for the extra couscous, brought it to a boil and then took it off the burner. Covered for 5 minutes. Added green onions and served.

Let me tell you...I've never had couscous before but it was delicious! If I messed it up horribly I had no idea...I did have a lot more couscous than anything else. But so good! We added feta cheese to our hearts desire. You need to try this. Bradley was confused most of the time as to what we were eating, he said he thought it was a mix between rice and cream of wheat...huh?


1 tablespoon Olive Oil

1 cup frozen or fresh shelled edamame

1/2 teaspoon crushed red pepper (or something resembling that)

4 garlic cloves, minced (I got the ones in the jar--thank you Ellen!)

2 1/4 cup water or broth (I mixed...and used more water, obviously)

1/4 chopped fresh basil (I just sprinkled dried basil)

1 (16-ounce) can chickpeas, drained and rinsed (didn't rinse...oops)

1 (14.5 ounce) can died tomatoes, undrained

3/4 teaspoon salt

1 cup couscous

2 cups coarsely chopped green onions

plenty of feta


Heat olive oil in a large skillet over medium heat. Add edamame, red pepper and garlic, cook a couple minutes, stirring frequently. Stir in 1/2 cup broth, basil chickpeas and tomatoes; simmer 15 minutes. Add 1 3/4 cup broth and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta. Toss and serve!

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