Recipes for the week
Some old, some new 🌱
Happy Wednesday. I have a new recipe for you, plus I dug into the archives to give you some of my favorite recipes for the warmer weather.
First: Let’s talk about the lemony pearl couscous. What I love about this recipe is just how quickly it comes together; not to mention the fact that you only need one pot. The whole meal comes together in just about 40 minutes from cutting board to table, and it’s just so darn good.
I started a garden and I’m growing mint and basil which work really well with the lemony pearl couscous, but you can get creative with what you use. Have some wilty herbs that are past their prime lurking in your crisper? Chuck them in! It would be great with parsley, tarragon, marjoram, scallions, or dill. Or use a mix!
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The full recipe is below. Make sure you keep reading to see my favorite warm-weather dinners! If you’d like nutritional information, please visit the full recipe on Exploring Vegan.
Lemony Pearl Couscous with Chickpeas
Servings: 4 | Cook time: 40 minutes
1 tablespoon extra virgin olive oil
1 yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 tablespoons plant-based butter
1 teaspoon Italian seasoning
1 teaspoon paprika
Crushed red pepper flakes to taste
1 cup pearl couscous
15-ounce can chickpeas, drained
2 cups water
1 teaspoon extra virgin olive oil
5 ounces Lacinato kale, roughly chopped
10 mint leaves, torn; a few torn leaves reserved for garnish
10 basil leaves, torn; a few torn leaves reserved for garnish
1 lemon, juiced
Salt and pepper to taste
Sauté the aromatics:
Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the onion and cook for 5–6 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Bloom the spices:
Add the butter to the pot. Once melted and bubbly, add the Italian seasoning, paprika, and crushed red pepper to taste. Cook for 45 seconds until fragrant.
Toast the pearl couscous:
Add the pearl couscous and toss to coat in the spices. Cook for 1 minute until lightly toasted.
Simmer the pearl couscous:
Add the chickpeas to the pot and season everything with salt and pepper. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Steam the kale:
Remove the lid from the pot and place the kale on the pearl couscous. Drizzle 1 teaspoon extra virgin olive oil on top and add a sprinkle of salt. Cover and continue simmering for 5 minutes or until the kale is bright green and the pearl couscous is tender.
Finish the couscous:
Add the mint, basil, and lemon juice to the pot. Stir gently to combine everything. Taste and adjust the seasonings as needed. Turn off the heat.
Spoon the pearl couscous into a large serving bowl. Scatter the remaining basil and mint leaves on top. Enjoy!
Favorites from the archives:
Lemon-Basil Zucchini Pasta Sauce
Can you tell lemon and basil are two of my favorite warm-weather flavors? They work wonders in this jammy zucchini pasta sauce.
Vegan Tom Kha
This vegan tom kha recipe is a plant-based take on tom kha gai. Traditionally prepared with chicken (gai), this vegan Thai soup is loaded with plenty of heat!
Thai Basil Chickpea Salad
One of my most popular recipes, this Thai basil chickpea salad is perfect for lunch or a light dinner on a warm day. It’s bright, zingy, spicy, and perfect on a thick slice of toast.
Hope you enjoy the recipes and have a wonderful week filled with tasty food!