This is my favorite make-on-the-weekend-bring-to-work-during-the-week recipe. That is, if it lasts until Monday. It's a light enough pasta dish, where it leaves me energized rather than sleepy and maybe I'm weird, but I think it makes a great side dish for an at-home breakfast or brunch!
I am a very recent fan of putting blueberries in everything (I hated them most of my life), but now I can't get enough! Along with the taste it adds to the salad, blueberries have crazy health benefits... the antioxidants in them can help prevent aging, serves as a brain booster, and it's a natural fiber so they support digestion. Add some tangerines, as these babies just got in season (they're usually best late September through early January). Topped with some crushed almonds for a little bit of crunch, and you've got some happy tastebuds!
Prep time: 10 minutes
Total Time: 30 minutes
2 cups Israeli (aka Pearled) couscous
3 cups of water
1 1/2 tbsp olive oil, divided
1 tbsp fresh lime juice
1/3 cup cilantro, finely chopped
1/3 cup crushed almonds
1/3 cup Yellow raisins (optional)
1. In a medium saucepan, add 1/2 tbsp of olive oil over medium heat. Once it's heated up, add your couscous stirring occasionally for about to minutes and couscous is lightly toasted (some have turned light brown).
2. Add water, and bring to a boil. Tip: A pinch of salt helps it boil a bit quicker. Once at a boil, stir and then cover the sauce pan for about 5-7 minutes. When the couscous is tender, remove from the stove and let cool.
3. In a large mixing bowl, add your cooled couscous, cilantro, the rest of your olive oil and lime juice and stir together. With a wooden spoon or spatula, gently stir in your almonds, yellow raisins, blueberries and tangerine slices (remember to remove the white stringy stuff, aka the pith, before adding).
4. You can serve immediately or chill in your fridge to enjoy later! Let me know on Twitter how yours turned out or if you got creative and changed anything! I've made this recipe with Brussels sprouts instead of blueberries or I've used pine nuts and sprinkled a bit on feta as a substitute for the almonds. I'm sure you can come up with more ideas or 'as is' is crazy delicious!