Moosh's Sweet and Crunchy Couscous and Kale Catastrophe

Even though it has been a little while since I've last posted, that doesn't mean that I have not been cooking away!  Lately I have been experimenting with Couscous which is a lovely grain that is high in fiber and mighty filling.  After several test runs with varying kinds of veggies and dried fruit I have decided on a very basic recipe that has tons of texture, nutrients and flavor.

Introducing... 

Sweet and Crunchy Couscous and Kale Catastrophe
This Recipe calls for:

- 1-2 cups of chopped kale
- 1-2 cups of chopped crimini mushrooms
- 1/2 yellow cooking onion
- 1/4 cup of sliced almonds
- 2 cloves of garlic minced
- 1/3 cup of whole wheat organic couscous
- a handful or two of raisins or craisins
- 1-3 tbs Olive Oil
- a splash Red wine or Balsamic vinaigrette
- 1 Cup of water


Directions:

1. In a Frying Pan with Burner on Medium, heat up a splash of olive oil. when heated slightly toast the almonds for 1-2 minutes.
2.  Add garlic, onions and allow to cook until tender for 1-3 minutes. Add mushrooms and a splash or either red wine or Balsamic vinaigrette.  Allow for all the liquid to dissolve--this should happen rather quickly. Next add the finely chopped Kale and allow to cook for another couple minutes. Turn on the heat and remove from element.
3. In a Medium-Large Pot add the couscous, water, raisins, and the stir fry and allow the water to reach a boil.  As soon as it reaches a boil turn the heat off and cover.  Allow couscous to sit for 5 minutes.  Remove the Lid and fluff with a fork.


I found this dish to be good both warm and at room temperature.  It is an easy dish to put in Tupperware and take for lunch since it is super filling!