Tuesday, September 25, 2012

Tasty Tuesday: Baked Couscous

When Mom and Dad were visiting a couple of weeks ago, Mom cooked dinner a couple of nights.  She's been trying to get me to try this dish for almost a year since I mentioned that hubs and I have been eating less meat.  It's been on my radar, but I just haven't gotten around to it.  Well, let me say it's delish!  {Sorry, I don't have any cool, step-by-step pictures to go along with the recipe}

Disclaimer: This recipe does not have specific measurements, so I apologize.  I'm usually a strict recipe follower {at least the first time around}.

Baked Couscous
1 cup Israeli couscous {this is the larger pearlized kind}
Broccoli chopped
Carrots chopped
Spoonful of mayonnaise
1 teaspoon garlic
1 cup grated parmesan 

Step 1:
Cook couscous according to the directions.

Step 2:
Chop broccoli and carrots and steam together for 3 minutes.  You still want your veggies to have some crunch to them as they are going to be baked.   I usually eyeball the amount of vegetables {well, the one time I made this dish} to use in this dish.  Special note: you can choose whatever veggie combination you like.  I happen to like broccoli and carrots together.  Plus, my mom said it's the best combo.

Step 3:
Mix together couscous, vegetables and remaining ingredients in a casserole dish {maybe an 8x8 pan}.  You want just enough mayo to wet ingredients.  I would rather skip the mayo bit but I haven't made this recipe enough to figure out what else to use.  Sprinkle top with parmesan.  

Step 4: 
Bake at 400 degrees for 30 minutes.


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