Mediterranean Stir Fry

March 2013 024

This savory dish is incredibly satisfying and so easy to make! It combines classic Mediterranean flavors and contains plenty of fiber and heart-healthy fats. If you like garlic and hummus, you will LOVE this meal. Any fresh greens will work – kale, spinach, turnip greens, etc. I used collard greens this time. You can also substitute regular couscous for the pearl couscous. I think the pearl couscous is a lot of fun in this recipe – it’s much larger than the traditional couscous and has a pasta-like consistency.
March 2013 016

The amazing sauce is made up of the juice from the canned tomatoes, tahini (a sesame seed paste, which adds to the hummus-like taste and velvety texture), and lemon juice. You can use the juice of 1/2 of a fresh lemon, or measure out a tablespoon bottled lemon juice (can be found in the produce section near the real lemons). While not quite as good as fresh, I always keep a bottle in my fridge because it’s so quick and easy.

March 2013 021This colorful meal is perfect with a dry, white wine. Even better enjoyed outside on a warm Spring evening. I hope you’ll enjoy it!

March 2013 023

Mediterranean Stir Fry
2-3 servings

Ingredients:
1 cup pearl cous cous
1 1/4 cup water
2 cups fresh spinach or other greens
2-3 T extra virgin olive oil
3 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 can diced tomatoes, undrained
1 T tahini
1 T lemon juice
1 tsp red pepper flakes
2 tsp Greek seasoning (or combine 1 tsp dried basil with 1 tsp dried oregano)
Salt and pepper

Instructions:

1. In a medium saucepan, heat the water on high and add a pinch of salt. I also like to add a small splash of olive oil to keep things from sticking together. Omit to keep it lighter and just stir more often!
2. Once boiling, turn down to simmer and stir in the cous cous. Cover and cook for 8 minutes.
3. In the meantime, heat 2 T of the oil and the garlic until fragrant. About 3 minutes.
4. Add the spinach or other greens, and once that starts to shrink down, add tomatoes with liquid and the drained chickpeas.
5. Add the tahini, lemon juice, and red pepper flakes, Greek seasoning and stir well.
6. Stir fry for about 10 minutes, stirring often.
7. Add salt and pepper to taste. Add more red pepper flakes if you like it spicy! You can also drizzle with the remaining olive oil to make it a little richer (optional).
8. Serve over the cooked cous cous and enjoy!

Garden Update:

The ever-changing Virginia weather has me hesitant to plant anything outdoors at this point, so I am currently growing mushrooms indoors with a Back to the Roots kit, which was a Christmas gift from my sister. She always gives awesome gifts!

March 2013 003

I love that the “soil” in this kit is composed of recycled coffee grounds and is completely compostable. And it is so simple – you just soak the bag overnight and then mist 2 x each day.

017Mushrooms are supposed to be full size in 10 days, so it is taking me a bit longer. I think I am around day 14. Perhaps because it is in cold bay window? It will be interesting to see what results I get when I try again as things warm up. Another bonus – you can flip the bag over and repeat the whole process on the other side!

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