Quick and easy to use, organic sifted wheat couscous is a versatile ingredient that can be used with any sauce, whether it is salty or sweet.
Product used in this recipe: Organic Sifted Wheat Couscous
To vary this recipe, you can also use: Organic White Quinoa.
Ingredients
1 cup (250 ml) Organic Sifted Wheat Couscous
2 garlic cloves, minced
1 cup (250 ml) tomato sauce
1 cup (250 ml) chicken broth
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) paprika
Salt and pepper
1/3 cup (85 ml) red onions finely chopped
1/2 jalapeño pepper (or less if you don't want it to spicy)
1 lime juice
1 cup (250 ml) Roma tomatoes, chopped
1/4 cup (60 ml) cilantro, chopped
1/2 teaspoon (2.5 ml) salt
2 tablespoons (30 ml) sour cream/ greek yogourt or guacamole, at taste
2 Russet potatoes
3 tablespoons (45 ml) olive oil
Preparation
Preheat the oven to 400°F (200°C). Peel and thinly slice the potatoes, rinse and dry them. Place the potatoes in a bowl and add the olive oil, salt, and pepper. Mix well and place on a baking sheet. Bake for 10 to 15 minutes, turn the potatoes over and bake for another 15 minutes, or until golden brown and crispy.
Heat olive oil in a saucepan, add onions and stir. Cook until tender. Add the garlic and cook for an additional minute. Add the tomato sauce, chicken broth, ground cumin, paprika, salt and pepper to taste and bring to a boil. Turn off the heat and immediately add the couscous, mixing well. Cover and let stand for 10 minutes, or until the couscous has swelled and absorbed all the liquid. Once done fluff with a fork.
In a bowl, combine the red onions, jalapeño pepper, and lime juice, let stand for 5 minutes, then add the Roma tomatoes, cilantro, and salt. Serve this mixture over the couscous and enjoy with the potatoes.
