Anyway, after milling about Carrefour after a dance class yesterday (which by the way, is a horrible weekend activity in China, it is crazy packed and everyone's yelling and snatching vegetables and blocking the aisles with their shopping carts-Carrefour I mean, not the dance class)I bought some brown rice and couscous,assuming that these would be healthier options to satisfy my new eating preferences.
Couscous are about 176 calories a cup cooked, so I don't feel THAT much carb guilt, even they they are supposedly not "whole grain" but "refined, processed grains".
I kind of like them because they are so easy to cook (just add water!).
This recipe is an inspiration from something I found on Sanitarium's website, except I've modified it to the point where I don't think it's much of a salad anymore.
This is pretty good with a sprinkle of parmesan cheese
Roasted Vegetable Couscous
½ medium sized red pepper, sliced
½ medium sized onion, sliced
½ sweet potato, cut into small cubes
½ small carrot, cut into cubes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
½ teaspoon rosemary
1 teaspoon thyme
Salt and pepper
½ cup couscous
½ cup water
2 teaspoons vegetable bouillon granules
Salt
Paprika
Fresh cilantro
1. Preheat oven to 200 degrees Celcuis. In a plastic container, combine peppers, sweet potatoes,carrots and onions. Pour in olive oil, vinegar, rosemary, thyme, salt and pepper. Cover the container and shake well, until vegetables are well coated. Roast for 20 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
2. Place couscous in a bowl. Dissolve granules in boiling water and pour over couscous. Cover and stand for 3 minutes until liquid is absorbed. Stir with fork.
3. Toss warm couscous and roasted vegetables together. Mix in salt and paprika according to your taste. Serve garnished with cilantro leaves.
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