Greek-Style Couscous with Lemon and Garlic

Thursday, April 18th, 2013

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If you know me, you knew it was only a matter of time before my obsession with Greek flavors led me to couscous! (Mmmmm, couscous.) I already loved sundried tomato couscous, so the addition of lemon, garlic, spinach, and Kalamata olives seems a natural progression.

Plus I think I’ve had a breakthrough with spinach: pulverized to a messy paste in the food processor, I can add it to pretty much anything without worrying about the wilty, stringy texture of cooked spinach that normally turns me off of the stuff. After thirty seconds in a food processor, it’s about the size of chopped parsley and capable of hiding in just about anything: soup, rice, bread – even ice cream. (True story!) Two cups of baby spinach may seem like a lot, but it breaks down to less than 1/3 a cup. Healthy and pretty!


Greek-Style Couscous with Lemon and Garlic


1 tablespoon olive oil
1 tablespoon minced garlic
1 cup vegetable stock
1 cup water + extra as needed
1/4 cup lemon juice
1 cup sundried tomatoes (dried, not oil-packed), diced into bite-sized pieces
3/4 cup Kalamata olives, quartered
2 cups fresh baby spinach, processed to a paste-like consistency in a food processor
1 1/2 cup plain couscous (dry)
salt and pepper to taste
a dash of lemon peel (optional)
1/4 cup chopped parsley
salt, pepper &/or seasonings of your choice, to taste


1. In a large saucepan (about 3 quarts), bring the olive oil to medium heat. Add the minced garlic and saute until fragrant, about three minutes.

2. Add the vegetable stock, water, and lemon juice; mix well. Bring to a boil and reduce the heat to medium. Add the sundried tomatoes and cook, stirring occasionally, until they reach the desired tenderness.

3. Add the Kalamata olives, spinach, couscous, and salt and pepper, mixing well. Cook on medium-low for about five minutes, or until the couscous is soft and fluffy. Add additional water as needed.

4. Before serving, stir in the parsley, as well as any extra seasonings to taste. Serve warm!

Deck the Casbah

Thursday, November 29th, 2012

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Enjoying a bowl of Casbah brand lemon spinach couscous in between my fsmas decorating. It’s been sitting in my cupboard forever, which is a mystery – it’s pretty tasty, and impossible to screw up, too. I’m well known ’round these parts for leaving things unattended to burn on the stove. But this? Just boil some water, add the contents of the box, bring to a boil again, and then remove from the heat and let sit, covered for five minutes. So easy my 24-year-old brother could do it! (Maybe.)

In other news, my house now looks like Santa Claus and a Bedazzler got hammered and threw up on all the things. The tree is up and strung with pasta, the counters are littered with gold coins, and every surface is sparkly with glitter. I can’t wait to see what the cat does with/to my decorations this year.


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The penne garland has already taken quite a hit.

VeganMoFo, Day 3: Sundried Tomato & Basil Couscous

Saturday, October 3rd, 2009


I forgot to blog this dish when I made it last month, and it’s a good thing I did! Like a silly little grasshopper, I didn’t think to stockpile any recipes or food posts for VeganMoFo, so I’m running low on ideas. And the unseasonably cold and dreary weather? Not helping. At all.

Guess this average-sized, sometimes-bloated, always-vegan bitch had better hit the kitch, hmmm?

Sundried Tomato & Basil Couscous

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1 cup vegetable stock
1/2 cup water + extra as needed
2 teaspoons olive oil
1 teaspoon garlic
2 teaspoon dried basil
1/4 cup chopped parsley
1 cup sundried tomatoes
10 ounces couscous, dry
salt, pepper &/or seasonings of your choice, to taste

(More below the fold…)

Sundried Tomato CousCous: Totally easy, totally veg*n, totally yummy!

Tuesday, July 29th, 2008

I’m hooked on the Near East CousCous – the Roasted Garlic flavor, to be exact.* But it’s not really widely available on local grocery store shelves; doubly so since we moved from 45 minutes south of Kansas City to 45 minutes north. The only store ’round these parts that seems to carry the Near East Line is Whole Foods, and it’s uber-expensive there. I was ordering it by the case from Amazon, but alas! – it’s currently out of stock.

Finding myself with a craving for couscous and couscous-free cupboard (o what a quandary!), I decided to improvise and make my own couscous concoction. After my initial plate of FAIL!, I came up with a totally easy, totally veg*n, totally yummy recipe. And only on my second try. Yay me!

DIY Sundried Tomato CousCous

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Plain Couscous
Sundried tomatoes (the semi-dried stuff that comes in a bag or bulk; not the stuff pickled with oil in a jar)
A little dab o’ olive oil
A few dashes each of garlic and onion powder

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