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Add a photoThis dish makes a great side or main dish. It is a tasty blend of Mediterranean spices with a nice olive garnish to top it off.
Ingredientes
- 1 1/2 cups uncooked Large Pearl whole wheat Couscous
- 2 cups low sodium vegetable broth
- 2 Tbsp. olive oil
- 1 tsp. ground coriander
- 1 tsp. cardamom
- 1 tsp. ground turmeric
- 3 cloves garlic, thin sliced
- 1 medium sized bunch of kale, stems removed and leaves coarsely chopped
- 1/4 tsp. ground nutmeg
- 1 large lemon, juiced
- Salt and freshly ground pepper to taste
- Chopped Kalamata olives for garnish (about 8 to 10 olives, pitted and chopped)
- Optional: 1/4 cup grated Parmesan cheese, or Pecorino Romano
Direcciones
- In a medium to large pot, bring to boil the vegetable broth. Sprinkle turmeric, cardamom and coriander over the boiling broth and stir in couscous.
- Reduce heat to medium and simmer per couscous package directions (about 8 to 10 minutes), stirring occasionally, until couscous is cooked through and broth is mostly absorbed. Place in mixing bowl and set aside.
- In large skillet over medium heat, heat olive oil. Add the sliced garlic and saute for a minute or two until it begins to soften. Stir kale into garlic, cover and cook for about 10 minutes more. Kale will reduce considerably.
- Stir kale mixture into couscous along with lemon juice, nutmeg and cheese if using. Season with salt and pepper. Garnish with chopped olives. Serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 67 | 23% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 522mg | 22% |
| Potassium 51mg | 1% |
| Total Carbs 54.78g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.18g | 2% |
| Protein 0.53g | 1% |
