Wednesday, June 10, 2015

Kamut Couscous w/ Spring Vegetables


Simple, adaptable, wholesome & fast.  Kamut Couscous with Spring Vegetables is an ancient whole grain go to dish.  It's got craveability!  

Amount
Measure
Ingredient
Prep Method
2
Cups
Brewed tea, herbal tea or broth

1 or 2
Whole
Bay leaves
Optional
2 or 3
Slices
Fresh ginger
Optional
¼
Teaspoon
Chili flakes
Optional
½
Teaspoon
Sea salt

¼
Teaspoon
Pepper

2
Cups
Favorite organic vegetables
Frozen is fantastic

Directions:
Bring the brewed tea or broth to a boil in a covered medium saucepan, with the bay leaves, ginger & chili peppers if using.  Once boiling, add the salt and pepper and the frozen veggies as well as any of the optional ingredients listed below. 

1
Tablespoon
Favorite seeds
Sesame, flax, chia, pumpkin, etc
1
Teaspoon
Citrus zest

1
Tablespoon
Citrus juice

1
Tablespoon
Sherry, marsala, vermouth

1
Tablespoon
Rice, sherry, champagne vinegar

1
Tablespoon
Butter, evoo, coconut oil

2
Tablespoons
Currants, raisins

2
Tablespoon
Favorite nuts
Pistachio, sliced almonds, cashew pieces, etc

Don’t go overboard, just a couple at a time.  Return to a boil then add in

1 ¾
Cup
Kamut couscous


Stir once, top w/

1
Tablespoon
Fresh herbs



Cover the pot, turn off the heat.  Let sit for about 20 mins.  
Fluff w/ a fork and serve. 
WATCH how it's made on the Avanti Natural Lifestyle Network Cooking w/ Chef Mark Cleveland and Ryan Adams.  YouTube Kamut Couscous w/ Spring Vegetables
 The golden glow of a plated Kamut Ancient Grain Couscous w/ Spring Vegetables 
Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

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