If I had to choose one food I could not live without, I’d have to pick couscous. I love everything about it; the flavor, the texture, and especially how quick it is to prepare. It’s like making minute rice without the shame! In college I lived off couscous. There was always a bowl of couscous salad sitting in my fridge. I never got sick of it. Never!
The second runner up for my favorite food would have to be my mum’s baked brie. She tops the soft cheese with a mixture of roasted garlic, sundried tomatoes, and green onions. So simple, but incredibly delicious. She makes it every Christmas and the moment it pops out of the oven it seems to disappear.
Now that I am experimenting with a dairy free diet, brie cheese is something I can only dream about. In many ways, what I love the most about my mum’s baked brie is actually the toppings.
The other night my fridge was looking a little desolate and I found myself struggling for dinner ideas. Typically on a night like this I would make some form of pasta with cheese. Not eating dairy ruled out a lot of my usual last minute meals and I began to pull things out of the pantry and fridge hoping for some inspiration.
I had couscous, sundried tomatoes, green onions, and garlic. That’s when it hit me, make couscous with the flavors of mum’s brie!! Honestly, I have fallen in love with this dish. It’s so simple and takes less than ten minutes to throw together. I ate it with a side salad and some grilled tempeh. It was incredible.
This is also a great side dish as it is so quick, you can focus your time on the main entree. It’s a nice change from rice or potatoes. You can eat it hot or cold, and add an array of vegetables as well. Most importantly, it’s a vegan dish that you forget is vegan.
What is your go to weeknight meal?
Sundried Tomato and Garlic Couscous
- ¾ cup couscous
- 1 cup water
- 3 tbsp. olive oil, divided
- 2 green onions, finely chopped
- ¼ cup sundried tomatoes
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. onion powder
- 2 tbsp. lemon juice
- salt and pepper to taste
In a medium pot, bring one cup of water to a boil. Add one tablespoon of olive oil and ½ teaspoon of salt to the water. Stir in couscous, cover and remove from heat. Let stand 5 minutes.
In a small skillet, heat remaining olive oil over medium heat. Add green onions and sundried tomatoes; sauté for about two minutes. Add garlic and continue to sauté until the garlic is fragrant, about 30 seconds to one minute.
Fluff couscous with a fork and stir in the sundried tomato mixture. Sprinkle with oregano, basil and onion powder. Drizzle the couscous with lemon juice and salt and pepper to taste.
Serve warm or cold.