Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Saturday, January 30, 2010

Peppered Couscous and Cumin Roasted Cauliflower


These two dishes are good low-fat sides. I won't bore you with the science of why these are good dishes, but if you want to you can read about red peppers, here, and cauliflower here. They also taste good, which is the criteria for them showing up here. The couscous is kid friendly too. If your kids don't like veggies, cut the pieces of pepper and onion so they are large enough to pick out. My kids ate it all, and I think the peppers are mild enough for most children. The cauliflower they only tolerated, but Doug and I both really liked it.

Peppered Couscous
serves 4-6

1 T. extra virgin olive oil
1 red bell pepper, finely diced
1 yellow pepper, finely diced
6 scallions, chopped
2 cloves garlic minced
1 c. fat-free, low-sodium chicken broth
1 c. whole wheat couscous

Heat the oil in a medium saucepan over medium high heat. Add the red and yellow peppers and cook, stirring occasionally, for 4 minutes or until slightly tender. Add scallions and garlic and cook 2 more minutes. Add the broth and bring to a boil. Stir in the couscous. Cover and remove from heat. Let sit 10 minutes until broth is absorbed. Fluff with a fork.

Cumin Roasted Cauliflower
serves 4-6

1 medium head cauliflower, washed and cut into florets
2 T. extra virgin olive oil, divided
1/2 t. cumin
salt to taste

Heat oven to 425 degrees F.
Using a paper towel, or your clean hands, coat a baking sheet with 1 T. olive oil. Toss cauliflower florets with 1 T. olive oil in a bowl. Toss with cumin. Place florets on baking sheet and bake in heated oven for 15 minutes. Remove from oven, stir and cook 5 - 10 minutes longer until browned and tender. Taste and salt as needed.

Shown served with Turkey Cutlets with Avocado Salsa

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