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omnomnomI'm moving in a couple weeks so I'm trying to get rid of a lot of my staples, and summer vegetables are out in full force here in New England. This is another great way to use whatever's on hand and sounds good to you!
Ingredients
3/4 c couscous (or any other similar grain. I used 2/3 cup couscous with 1/4 cup quinoa because that's what I had on hand; bulgur would also probably work wonderfully here.)
1 can chickpeas, drained and rinsed
1 medium avocado, chopped roughly (you'll want to keep this fairly big, maybe 1/2 inch cubes, so they don't totally melt away)
2 ears of corn, cut off the cob (or 1 ear of corn and 1 cup chopped zucchini or any other similar vegetable that you love)
1 handful mung bean sprouts (the big kind you get in Chinese food)
1-2 cloves garlic, minced
6-8 leaves mint, finely chopped
juice from half a lemon
olive oil (2-3 T)
pinch cayenne pepper
salt and pepper to taste
Directions
1. Prepare couscous or other grain according to directions (usually 1:1 couscous to water, 2:1 quinoa to water). Set aside when done.
2. While couscous is cooking, heat a large skillet on medium heat with 1-2 T olive oil. Saute the garlic 1-2 minutes.
3. Add corn (and other vegetables, if using); saute 3-4 minutes more.
4. Add chickpeas, saute 4-5 min more. Add cayenne, salt, and pepper.
5. At this point, add the couscous if it's ready. If not, you can turn the heat down low on the chickpea mix and just stir occasionally until the grain is done, then turn the heat back up when you're ready. Stir to distribute. Double points if you keep all contents of the pan within the pan.
6. After 2-3 minutes, turn off the heat. Stir in the avocado, mint, lemon juice, and one more tablespoon of olive oil.
7. Enjoy!
Serves 4-5 as a main dish, probably significantly more if you use it as a side.
Also, just a note: I served this hot, but I'd put money on it being just as good if not better cold. (In fact, I'm planning on having the leftovers cold tomorrow.)
Edit: forgot the bean sprouts in the original recipe. Whoops! Added now.
Ingredients
3/4 c couscous (or any other similar grain. I used 2/3 cup couscous with 1/4 cup quinoa because that's what I had on hand; bulgur would also probably work wonderfully here.)
1 can chickpeas, drained and rinsed
1 medium avocado, chopped roughly (you'll want to keep this fairly big, maybe 1/2 inch cubes, so they don't totally melt away)
2 ears of corn, cut off the cob (or 1 ear of corn and 1 cup chopped zucchini or any other similar vegetable that you love)
1 handful mung bean sprouts (the big kind you get in Chinese food)
1-2 cloves garlic, minced
6-8 leaves mint, finely chopped
juice from half a lemon
olive oil (2-3 T)
pinch cayenne pepper
salt and pepper to taste
Directions
1. Prepare couscous or other grain according to directions (usually 1:1 couscous to water, 2:1 quinoa to water). Set aside when done.
2. While couscous is cooking, heat a large skillet on medium heat with 1-2 T olive oil. Saute the garlic 1-2 minutes.
3. Add corn (and other vegetables, if using); saute 3-4 minutes more.
4. Add chickpeas, saute 4-5 min more. Add cayenne, salt, and pepper.
5. At this point, add the couscous if it's ready. If not, you can turn the heat down low on the chickpea mix and just stir occasionally until the grain is done, then turn the heat back up when you're ready. Stir to distribute. Double points if you keep all contents of the pan within the pan.
6. After 2-3 minutes, turn off the heat. Stir in the avocado, mint, lemon juice, and one more tablespoon of olive oil.
7. Enjoy!
Serves 4-5 as a main dish, probably significantly more if you use it as a side.
Also, just a note: I served this hot, but I'd put money on it being just as good if not better cold. (In fact, I'm planning on having the leftovers cold tomorrow.)
Edit: forgot the bean sprouts in the original recipe. Whoops! Added now.