We had a Kindergartener friend over for dinner and I thought I’d make a simple whole wheat pearled couscous meal. The couscous is easily made in a ratio of 1 : 1.5 of couscous to water. Here is what I did.
- 1 clove garlic finely minced
- 1 1/2 cups whole wheat pearled cousous
- 2 1/4 cups water
- 1 cup frozen mixed chopped vegetables
- Vegan bouillon cube
- 1/4 t salt
- 8 ounce packet of tempeh cut into thin rectangles maybe 3/4″ x 1/2″ x 1/4″
- 1/8 cup onion cut into 3/8″ cubes (I used both red and sweet onions)
- 1-2 T coconut aminos (or soy sauce or tamari)
- (optional) 1/2 t dried chives
- I dry sauteed the garlic for a minute in a large Saladmaster stock pan with no water or any other item.
- I then added the water and couscous, along with the vegetables, bouillon cube, and salt, and brought to a boil.
- Once at a boil, I reduced the heat to low and simmered, covered, for 10 minutes.
- While the couscous was cooking, I sauteed the tempeh and 2/3 of the onion on a cast iron pan with no oil over medium heat, stirring occasionally, until the tempeh was lightly browned (maybe 7-9 minutes).
- I then put the tempeh and onion into a bowl, and mixed in the remaining raw onion, coconut aminos, and chives, and kept warm in a toaster oven.
- When the couscous was done, I served with the tempeh; for the children, who may not like tempeh, I served with beans.
Ideas for the future
Labels: No Added Fat, Saladmaster, Tempeh