Tag: couscous

Couscous with Grated Zucchini & Carrots

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Couscous Zucchini (1).JPG

This hearty meal has nearly all the food groups in one for your baby or toddler! The flavors are mild, but big kids will enjoy it too.

Ingredients:

  • 1 cup couscous
  • 1 cup water
  • 2 tablespoons + 1 teaspoon canola oil, divided
  • 1 teaspoon flaxseed
  • 1/2 cup grated zucchini
  • 1/2 cup carrot, cut into half moons
  • 1 teaspoon canola oil
  • 1 minced garlic clove
  • 1 cup cannellini beans
  1. In a microwave-safe bowl, combine the couscous, water, and 2 tablespoons canola oil; cover and cook for 2 minutes. Fluff with a fork and sprinkle with the flaxseed.
  2. Meanwhile, combine the zucchini and carrot in a microwave-safe bowl; steam for 3 minutes, until the carrot is very tender.
  3. Heat the remaining teaspoon canola oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute. Stir in the zucchini, carrot, and cannellini beans.
  4. Add the carrot mixture to the couscous and stir to combine.

Green & Gold Couscous

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Green Gold Couscous.JPG

There are sophisticated flavors in this couscous salad, and if you’re looking to challenge your little one’s taste buds, it introduces new foods in a kid-friendly way.

Ingredients:

  • 1 tablespoon olive oil
  • 1 and 1/2 cups dry pearl couscous
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/3 cup olive oil
  • 3 cups arugula
  • 2 cups shredded raw yellow beets
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup golden raisins
  1. Heat 1 tablespoon oil in a saucepan over medium heat. Add the couscous and toast for 4 minutes. Add 3 cups water and bring to a boil; reduce heat to low and simmer for 8 to 10 minutes, until tender. Drain any excess liquid and set aside.
  2. Meanwhile, whisk together the mustard, red wine vinegar, lemon juice, garlic, and 1/3 cup olive oil to make the dressing.
  3. Place the couscous in a large bowl. Add the arugula, beets, walnuts, and raisins. Add the dressing, stirring until well coated, and refrigerate until ready to serve.

Note: You can cool the couscous completely before assembling all the ingredients together, but I actually prefer to add the couscous while it is still a touch warm. This wilts the arugula slightly, which suits my preschooler’s tastes better, and helps plump up the golden raisins.

Greek Lettuce Wraps

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Greek Wrap (2)

One lettuce wrap makes the perfect size meal for my preschooler – simply increase portion size based on the age and appetite of your little (or not so little) one! I like to use Nate’s classic flavor vegan meatballs.

Ingredients:

  • 1 (10-ounce) package meatless meatballs
  • Bibb lettuce leaves
  • 1/2 cup couscous
  • 1/2 cup water
  • 1 cup halved cherry tomatoes
  • 1 chopped cucumber
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 4 ounces creamy vegan cheese (such as Miyoko’s Creamery)
  • 1/2 cup plain non-dairy yogurt
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/2 teaspoon chopped fresh oregano
  • Kalamata olives
  1. Heat the meatballs according to package directions; set aside. Rinse the lettuce leaves and pat dry; set aside.
  2. Meanwhile, bring the water to a boil in a saucepan. Add the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
  3. Add the tomatoes and cucumber to the bowl. Whisk together the vinegar and olive oil, then pour over the couscous mixture, tossing to coat. Set aside.
  4. In a blender, combine the vegan cheese, yogurt, lemon zest, lemon juice, and oregano. Process until smooth.
  5. To assemble the lettuce wraps, top each lettuce leaf with about 1/2 cup couscous salad. Finely chop the meatballs, and divide evenly among the lettuce wraps. Drizzle with the cheese sauce and sprinkle with chopped kalamata olives to taste.

Greek Wrap (1)

Leftover cooked meatballs? We love to simply dice them up and add to bowls of spaghetti, jarred sauce, and a sprinkle of vegan Parmesan for tomorrow’s lunch or dinner.

Spaghetti and Meatballs