Green Couscous from Plenty

In case you missed my last post, I love my new cookbook, Plenty!  To go with our roasted vegetables and capers, I selected a simple green and grainy side.  I used the recipe as a starting point, but I tweaked it to fit what we had on hand. Here is the basic idea of my version of this recipe:

Cook 2C whole wheat couscous in veggie broth.

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While that’s cooking, puree fresh herbs (parsley) with mild greens (spinach) and oil (coconut oil).

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Combine green puree with cooked couscous and top with nuts (almonds).

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Stir in additional greens (spinach leaves).

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Enjoy with roasted veggie & capers dish!

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If I haven’t made it clear, I absolutely LOVE the cookbook, Plenty.  If you’re looking for a gift for someone you love, and especially if that person loves to cook veggies, get them this book.  It is beautiful and the recipes are surprisingly simple.

Have a good night!

 

 

 

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