Moroccan Couscous With Broccoli

This Christmas I got an amazing cookbook called Vegetarian Cooking from my step mom, Jennifer and my dad, Dan. It's an awesome book and I've tried several recipes so far, but the one Will and I both have loved and have cooked several times, each time raving over the deliciousness of the dish, is Moroccan Couscous. The cookbook calls for it to be made with eggplant, but every time I want to make this for a meal I never have eggplant on hand so instead I use broccoli. The spices create an amazing flavor to this couscous and since it is so filling, we always just have one serving and are stuffed! I can't wait to get back to Houston to pick up some whole wheat couscous to make this dish even more nutritious. The original recipe calls for instant couscous, but pretty much all couscous is instant so just cook it as the directions say and enjoy!

Moroccan Couscous With Broccoli

• 1 cup whole wheat or regular couscous


• 1/2 cup olive oil


• 1 onion, halved and diced


• 6 broccoli spears, chopped and defrosted (if frozen)


• 3 teaspoons ground cumin


• 1 1/2 teaspoons garlic salt


• 1/4 teaspoon ground cinnamon


• 1 teaspoon paprika


• 1/4 teaspoon ground cloves


• 1/2 teaspoon sea salt


• 2 tablespoons butter ( We use Smart Balance)


• a handful of roughly chopped parsley

1. Boil 1 1/2 cups of water for couscous.


2. Put the couscous in a large bowl.


3. Pour the 1 1/2 cups boiling water over the couscous and cover bowl with a plate. Leave for 10 minutes, or until all the water is absorbed. Fluff up the grains with a fork.


4. Heat 2 Tablespoons of the olive oil in a large frying pan. Saute the onion for 8-10 minutes, or until browned.


5. In a small bowl mix spices together and add the broccoli. Toss the broccoli in the spices until well coated.


6. Add remaining olive oil to the pan and add the broccoli. Cook broccoli with the onion until tender.


7. Add couscous, and butter to the sauteed onion and broccoli. Cook about 2-3 minutes until heated through. Stir in the parsley. And serve.

Oriental Garden Pilaf

I was browsing my neighborhood Kroger one night for some groceries and found a box of barley for .84 cents. I thought "I can probably make something good with this" and I've always wanted to try barley. Next thing you know I'm in the kitchen whipping up a recipe from the back of the box and let me tell you, it's good. Will and I added our own flare and put a twist to it. This is what we came up with:

Oriental Garden Pilaf (2 servings)

• 1 1/3 cups vegetable broth




• 2/3 cup Quick Cooking Barley




• 1 Tablespoon olive oil




• 1/2 cup thinly sliced carrots




• 1/2 cup thinly sliced celery




• 1 clove garlic (1/2 teaspoon)




• 1/2 cup of peas




• 2 Tablespoons of light (low sodium) soy sauce
  
  

1. In medium saucepan, bring broth to a boil.




2. Stir in barley; reduce heat.




3. Cover; simmer for 10-12 minutes or until tender.




4. In large skillet, heat oil.




5. Cook carrots, celery, and garlic over medium high heat 2-3 minutes.




6. Add peas (we defrosted frozen peas in the microwave); continue cooking 1 minute.




7. Add cooked barley and soy sauce; mix well.




8. Continue cooking over medium heat until heated through.

Whole Wheat Chocolate Chip Cookies

These cookies are fantastic. My roommate Moreen wanted to bake cookies one night and asked me if Will and I could show her how. I knew just the recipe! Chocolate chip cookies are usually not my favorite (i'm super partial to oatmeal raisin), but these are amazing! And I must say it is due to the whole wheat flour. It adds a richer texture and taste to the cookie and brings out the chocolate taste more, in our opinion. Since they are whole wheat, they are also healthier for you and don't make me feel as quilty about eating a delicious cookie! Will doesn't feel guilty at all. Anywho...here is the recipe!

Whole Wheat Chocolate Chip Cookies (about 3 dozen)

• 3/4 cup sugar



• 3/4 cup brown sugar



• 1 cup butter, melted



• 1 teaspoon vanilla extract



• 1 egg



• 2 cups whole wheat flour



• 1 teaspoon baking soda



• 1/2 teaspoon salt



• chocolate chips - as many as you like :)
  
  

1. Preheat oven to 375 degrees.



2. Mix sugars, butter, vanilla, and egg in a medium bowl.



3. Mix flour, baking soda, and salt in a large bowl.



4. Pour the wet ingredients into the bowl with the dry ingredients and mix until all the dry ingredients have been moistened.



5. Stir in the chocolate chips.



6. Drop by spoonfuls onto a greased baking sheet.



7. Bake 8-10 minutes. Centers will be soft.



8. Let cool and enjoy!