Since I’ve been training like a beast for my upcoming half marathon in 46 days (eeee those countdowns always make my heart beat a little faster), I wanted to add a solid carbohydrate-rich addition to my meze plate to help fuel my workouts. I came up with this couscous dish, which was born from a happy accident. I freestyle
threw together combined flavors and tastes that I love, and the end result was delicious. When I was in full-on pesto making mode, I ended up making a very garlic-y version of my Vegan Parmesan Cheeze. In my harried state – making three blog-worthy recipes in one go, after working all day, is pushing it for me – I added 3/4 tsp of garlic powder to the cheeze instead of 1/4 tsp. Whoooops! Needless to say, it was too garlic-y for the pesto, so I started over from scratch and re-made the recipe as it is posted (which resulted in some fantastically delicious pesto perfection). I hate throwing food out, so I stuck the super garlic version of my Parmesan cheeze in the back of my freezer and crossed my fingers for a food epiphany to come to me.
As it turns out, it did.
I combined pearl couscous with the Garlic-Parmesan cheeze, leftover parsley and lemons (from my Un-Boring Hummus recipe). It was DELICIOUS. My sister makes a fabulous version of pearl couscous with white beans, white balsamic vinegar, olive oil and herbs that I used as my “template” to build this dish off of. My sister’s skills in the kitchen are no joke – she created J’s Wicked Easy Quinoa Salad recipe that I previously posted. She knows some stuff, so I knew this combo would be a slam dunk. 😉 I served the couscous on lettuce wraps – the Romaine leaves lent a great crunch and freshness and made them super fun to eat. It would be perfect served as a side, on your all-star meze plate, as a wrap (lettuce or otherwise), in a pita pocket with hummus and toppings, or even on your lunch salad. I urge you to get creative! 😀
For Garlic-Parmesan Cheeze: Prepare cheeze as directed in L’s Vegan Parmesan Cheeze recipe, except add 3/4 tsp of garlic powder. Likewise, you can add garlic powder to taste and re-blend your cheeze if you have some leftovers from the original recipe.
Cheezy Lemon-Garlic Couscous
- 1 cup of pearl couscous
- 1 1/4 cup of water
- 1 – 2 lemons, juiced
- 1/2 – 3/4 cup of Garlic-Parmesan Cheeze
- A handful of parsley, roughly chopped
- Freshly group salt and black pepper to taste
Step One: Cook your couscous to package directions.
Step Two: Once cooked, toss warm couscous with cheeze, parsley and lemon juice. Mix well. Adjust any seasoning to taste, adding salt and pepper if desired.
Step Three: Serve on Romaine lettuce leaves with extra Garlic-Parmesan cheeze and a wedge of lemon on the side. Enjoy! 😀 😀
Happy Hump Day, everyone! I hope you all have a fabulous day.