RCI-SP.005.0219.001
Twenty-minute Fat-free Couscous
Twenty-minute Fat-free Couscous from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- each couscous prepared per pk (1½ cups water to 1 cup couscous)1 unit
- ½ cup
- onion1 unitchopped
- chopped broccoli and/or cauliflower2 cup
- bell pepper1 unitchopped
- 1 unit
- 1 unit
- 1 unit
- herbs (rosemary1 unitoregano, bay leaves)
- pinch cayenne pepper1 small
- 2 tbsp
Method
1
Chop the onion, bell pepper, garlic, and green onions; roughly chop the fresh spinach and measure out the broccoli and/or cauliflower florets.
2
Heat the cooking sherry in a large skillet or deep saucepan over medium-high heat until it begins to simmer.
2 minutes
3
Add the chopped onion and garlic to the simmering sherry and cook for 2–3 minutes, stirring frequently, until softened and fragrant.
4
Stir in the chopped broccoli and/or cauliflower florets and the bell pepper, cooking for 3–4 minutes until they begin to soften.
5
Sprinkle the whole wheat flour over the vegetables and stir constantly for 1 minute to coat evenly, creating a light roux.
6
Pour in 1½ cups water (the amount needed to prepare the couscous per package instructions) and bring to a boil, stirring occasionally.
3 minutes
7
Add the rosemary, oregano, and bay leaves; season with a pinch of cayenne pepper and adjust other seasonings to taste.
8
Stir in the dry couscous until evenly distributed, then remove from heat and cover with a lid.
1 minutes
9
Let the couscous absorb the liquid undisturbed for 5 minutes, until tender and fluffy.
5 minutes
10
Gently fold in the fresh spinach and sliced green onions until the spinach wilts from the residual heat, about 1 minute.
11
Fluff the couscous with a fork and transfer to a serving dish, discarding the bay leaves before serving.