The weather has been pretty awesome here where I live lately and we have been enjoying whole days outside in the park and/or on the playground. Of course, I still want to feed my family healthy homemade food even when not home all day. Unless you have a big car to carry a barbecue and huge cooler to store lettuce and tomatoes for a salad or you’re He-Man/She-Woman and can carry all that around in one hand, you are faced with the same challenge I am: Prepare a nutrient dense one recipient dish that does not need refrigeration but will be ok with just a couple icepacks stored in the shade for several hours. This dish, as most my dishes as you might have noticed, is high in iron due to a fair amount of hemp seeds and has a lot of Vitamin C due to raisins for optimal iron absorption. Oh, and just on a side note….kids LOVE this dish because of the raisins.
- 2 cups uncooked couscous
- 1½-2 cups vegetable stock
- 1 cup shelled hemp seeds
- 5 medium carrots
- 1 green bell peppers
- 2-3 roma tomatoes
- 1/2 bunch destalked cilantro
- 1/2 cup raisins or sultanas
- olive oil
- lemon juice of 1 lemon
Add couscous to a large sealable glass container and level the couscous.
Bring about 1/2 liter of water to the boil in a kettle or pot.
In a medium sized bowl mix a stock cube with the boiling water and then pour the vegetable stock over the couscous to cover it, about ½ an inch above the top. Let sit without touching until you chopped all your vegetables.
Chop your vegetables and cilantro very finely, taking out not only the bell pepper's seeds but also the tomatoes' seeds and discard.
Fluff the couscous with a fork and add all remaining ingredients, mix together and season to taste.