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.
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