Medjool Date Couscous
Medjool dates are creamy and delicious. While they make a perfect snack or special addition to a dessert fruit tray, they also add fabulous flavors to Mediterranean stews, tagines, grain, and pasta dishes. Here’s an easy way to experience how they can make a simple meal taste very special indeed. You can substitute quinoa for the couscous.
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
1 carrot peeled and diced
1 small red bell pepper, medium diced
1 cup whole grain couscous
1 cup vegetable stock
1 cup orange juice
2 cups diced broccoli
Salt to taste
Heat the oil in a sauté pan over med-high heat. Add the onion, carrot, and red pepper and sauté for 2 minutes. Remove with a slotted spoon and set aside.
Add the couscous and cook for 5 minutes, stirring several times. Add the stock and orange juice and bring to a boil. Add the broccoli, season with salt, lower the temperature, cover, and simmer for 15-20 minutes. Remove from the heat, fluff with a fork, and turn into serving dish.
Add the sautéed onions, carrots and red peppers and mix. Top with the Medjool dates and mint. Sprinkle with the sliced almonds and feta cheese and serve alone or with your favorite entrée.