Saturday Beefcake



Last summer in the July/August issue POZ featured this Mediterranean inspired dish from Asata Reid, a.k.a. "Life Chef." Seems to be more of a cold weather dish and can also be adapted to include pasta. Either way it's hearty and tasty.




Whole Wheat Couscous with Chick Peas

Whole Wheat Couscous, one half cup
Lemon, zest, juice of one medium
Extra Virgin Olive Oil, one tablespoon
Onion, one, small, diced
Garlic, two cloves minced
Butternut Squash, halved and sliced
Sweet Red Bell pepper, seeded and diced
Spinach, fresh, two cups, roughly torn
Tomatoes, 250 grams, diced (half pound)
Chick Peas, cooked, 250 grams, (half pound)
Paprika, smoked, one teaspoon
Oregano leaves, two tablespoons chopped
Coarse Salt and Ground black pepper




1.Cook couscous according to package directions, stirring in lemon juice before covering to steam. If using whole grain pasta, toss with the lemon juice while still hot.
2. Meanwhile, heat oil in a skillet or large pot and sauté onion and garlic for about two minutes.
3. Add squash, bell pepper, tomatoes and chickpeas then cook about 5 minutes more.
4. Season with smoked paprika, salt and pepper.
5. Stir in oregano leaves and spinach.
6. Fluff couscous with a fork, sprinkle with lemon zest and black pepper, pour the mixture on top and serve immediately. (Or toss with pasta.)




Original recipe and others can be found here.



These images are of Jonathins Tether.



No way to know if Jonathon is Mediterranean or inspired by it. He is at any rate both tasty and hearty.

More eye candy here.

Comments

Popular posts from this blog

POZ - POZ Army

Sunday Songs: Abbey Lincoln