Lime Couscous with VeggiesPosted by Katie on Jul 15, 2013 in side dish, Vegetable, vegetarian | 17 comments
Woo–last week was quite the week. We got back from vacation and then I had major server issues for both my blogs on Friday. You might notice that I’m missing a few of my blog post from last week. I will slowly get them added back to the blog over the next week. Great lesson learned–pay the extra money for a backup system. You can only imagine what I’ll be doing this week (besides re-writing multiple blog post)!
Last Monday, (the day after being home from our 8-day cruise) I finally made dinner after 8 glorious days of being cooking free. Believe it or not–food bloggers like to take a break from cooking too! We get burnt out just like everyone else or at least I can speak for myself and say that I definitely get in ruts in the kitchen. It’s always nice to come back from vacation because I always feel ten-times more inspired to create delicious recipes. While lounging on the lido deck during one of our days at sea I flipped through my most recent issue of Better Homes and Garden. This recipe for Lime Couscous with Veggies jumped out at me. Not only do I love veggies–I adore couscous. My husband, though… not so much.
This was the first meal I made, upon arriving home from the cruise. In my mind, it was the perfect meal and one that I was looking forward too after
gorging my face eating my share of food around the cruise ship. Light and fluffy couscous with pine nuts and fresh vegetables. The lime vinaigrette dressing that goes on top is brilliant! This dish would be just as tasty both hot or cold! The side dish or even main dish screams summers. I served this with grilled boneless skinless chicken breast the night I made this.
*If you are looking for a 100% vegetarian option make sure you check out the couscous you are using. Most pre-package couscous mixes use a chicken base for flavoring.
Recipe adapted from Better Homes and Gardens July 2013
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2 cups rolled oats
- 1 cup slivered almonds
- 1 cup dried blueberries
- Preheat oven to 350F.
- In a microwave safe bowl, melt coconut oil (about 45 seconds). Whisk in maple syrup, cinnamon, nutmeg, salt, and vanilla.
- In a large bowl, stir together the rolled oats and almonds. Drizzle coconut oil mixture over oats/almonds and stir until combined.
- Spread on baking sheet and bake for 12-15 minutes, until almonds are toasted.
- Sprinkle dried blueberries into cooked granola and let cool for an hour, stirring occasionally.
- Store in airtight jar for up to two-three weeks.
This recipe is easily doubled or quadrupled, as well as simple to adapt to whatever you have in your pantry. Have pecans instead of almonds? Use them. Dried apricots instead of blueberries? Go for it! Make this recipe your own.