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.
Enjoy!
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