Mo-Rockin' Monday Special
Courtesy of epicurious
Servings: 6
Prep Time: 10 Min.
Cook Time: 11 Min.
Prep Time: 10 Min.
Cook Time: 11 Min.
What you need:
* 1 (10-oz.) box quick couscous
* 1 Tbsp. olive oil
* 1/2 onion, peeled and minced
* 1/2 tsp. minced garlic
* 1 (12-oz.) package ground veggie soy crumbles
* 1/2 tsp. chili powder
* 1/2 tsp. salt
* 1/4 tsp. cinnamon
* 1/4 tsp. cumin
* 1/4 tsp. ground ginger
* 1/4 tsp. ground cloves (optional)
* 2 c. shredded carrots
* 1 can chickpeas, drained
* 1 c. chopped dried apricots, or dates or golden raisins
* 1 (5-oz.) bag baby spinach
* about 8 romaine lettuce leaves,
for serving
* 1 Tbsp. olive oil
* 1/2 onion, peeled and minced
* 1/2 tsp. minced garlic
* 1 (12-oz.) package ground veggie soy crumbles
* 1/2 tsp. chili powder
* 1/2 tsp. salt
* 1/4 tsp. cinnamon
* 1/4 tsp. cumin
* 1/4 tsp. ground ginger
* 1/4 tsp. ground cloves (optional)
* 2 c. shredded carrots
* 1 can chickpeas, drained
* 1 c. chopped dried apricots, or dates or golden raisins
* 1 (5-oz.) bag baby spinach
* about 8 romaine lettuce leaves,
for serving
What to do:
1. Prepare couscous according to directions on box. Fluff with fork, cover, and set aside.
2. In a large skillet warm the olive oil over moderate heat. Add the onions and garlic and sauté until soft, about 3 minutes. Add veggie crumbles and heat until warmed, about 3 minutes. Add chili powder, salt, cinnamon, cumin, ground ginger, and ground cloves and thoroughly combine. Add carrots, chickpeas, and dried fruit to skillet and stir until warmed through, about 5 minutes.
3. Put into large bowl and add couscous and spinach. Serve with romaine leaves for scooping and eating the Mo-Rockin' meal!
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Lily Vinch, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
2. In a large skillet warm the olive oil over moderate heat. Add the onions and garlic and sauté until soft, about 3 minutes. Add veggie crumbles and heat until warmed, about 3 minutes. Add chili powder, salt, cinnamon, cumin, ground ginger, and ground cloves and thoroughly combine. Add carrots, chickpeas, and dried fruit to skillet and stir until warmed through, about 5 minutes.
3. Put into large bowl and add couscous and spinach. Serve with romaine leaves for scooping and eating the Mo-Rockin' meal!
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Lily Vinch, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutritional information:
Calories: 393; Total Fat: 15g; Total Carbs: 43g; Protein: 15g;