Toasted Whole-Wheat Couscous with Basil and Sunflower Seeds
Toasting couscous before cooking it gives it a nutty flavor and hearty, chewy texture. You can also top the couscous with any leftover steamed or grilled vegetables you may have in the fridge.
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Toasting couscous before cooking it gives it a nutty flavor and hearty, chewy texture. You can also top the couscous with any leftover steamed or grilled vegetables you may have in the fridge.
Ingredients
- 1/3 cup whole-wheat couscous
- 2 tsp. canola oil
- 1/4 cup finely chopped green onions
- 1 cup diced red bell pepper
- 1/4 cup finely chopped fresh basil
- 2 Tbs. dry-roasted, unsalted sunflower seeds
- 2 Tbs. crumbled feta cheese, optional
Preparation
1. Heat skillet over medium-high heat. Add couscous, and toast 3 to 4 minutes, stirring occasionally. Transfer to plate.
2. Heat oil in same skillet over medium-high heat. Add green onions, and sauté 2 minutes. Stir in bell pepper, basil, and cinnamon, and sauté 2 minutes, or until basil is wilted. Add 3/4 cup water, and bring to a boil. Add couscous, reduce heat to medium-low, cover, and simmer 5 minutes, or until water is absorbed. Transfer to plate, and top with sunflower seeds and feta, if using.
Nutrition Information
- Calories 350
- Carbohydrate Content 44 g
- Cholesterol Content 0 mg
- Fat Content 18 g
- Fiber Content 9 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 4 mg
- Sugar Content 5 g