Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, January 8, 2012

Lemon Couscous

I came up with this because I often serve plain rice with seafood, but tonight I wanted to serve something a little more interesting, but still quick and easy.  This fit the bill and everyone thought it was tasty.  My sister-in-law thinks it is the perfect accompaniment to Nantucket Bay Scallops sauteed in butter.

 Serves 8

1 ½ cups water
½ vegetable bouillon cube with herbs and sea salt (equivalent of vegetable bouillon cube for 1 cup water)—I used Rapunzel brand)
3 small carrots, diced (cut down the middle lengthwise and then cut each half lengthwise again, then slice horizontally to make small dice)
1 ½ cups whole wheat couscous
2 TBS olive oil
lemon zest from whole lemon
lemon juice from half a lemon
3 TBS chopped parsley

Boil water, vegetable bouillon cube and diced carrots together.  After water has boiled for a couple of minutes, add couscous, cover pan and remove from heat.  Let stand 5 minutes, then stir with a fork.  Add olive oil, lemon zest, lemon juice and parsley and toss.