Jazzy Farro, Couscous, and Kale Delight

Facebook
Facebook
Twitter
LinkedIn
Reddit
Email this to a friend.

FarroCouscous

I really enjoy cooking and eating nuts and grains. And I especially like this vegetarian dish as a way to satisfy meat lovers because it’s substantive and really tasty. I prefer it warm, but you can also serve it cold as a salad. I call it “Jazzy” because it invites improvisation–you can get creative with all sorts of additions or alternatives to the ingredients below, such as sun-dried tomatoes, figs, walnuts, flaxseed, grapes, quinoa, spinach, and sweet corn–you get the idea!

This recipe is from Big Ed from Texas.

Ingredients:

3 cups vegetable stock and 2 vegetable bouillon cubes
1 cup farro
½ cup Israeli / pearl couscous
½ cup toasted pine nuts
2 tablespoons canola oil
3 celery stalks, cut on ½ inch diagonals
3 cups kale (I recommend Tuscan kale), torn in pieces, stems removed
1 medium red onion, halved and thinly-sliced
2 garlic cloves diced
8-10 cherry or grape tomatoes, halved
½ cup Italian parsley, chopped
Salt and pepper
Serves 4-6

Directions:

  1. Combine stock, bouillon, 1 tablespoon salt and farro in a pot, bring to a low boil, cover and cook for 20-25 minutes. Stir occasionally.  When tender but still crunchy, remove and drain. Set aside to cool.
  2. Combine 2 cups of water, couscous and 1 teaspoon of salt, bring to boil, and cook for 10 minutes.  Drain and set aside.
  3. Heat pine nuts in a dry skillet, stirring frequently until golden.  Be careful not to burn them.
  4. Heat oil in a large skillet over medium heat, combine celery and onion.  Stir and cook until onion and celery are tender, about 2-3 minutes.  Add the kale, ½ of the tomatoes, and garlic.
  5. When kale is tender (about 5 minutes), remove from heat.  In a serving bowl, combine all ingredients with farro and couscous.  Sprinkle with parsley and remaining tomatoes.  Salt and pepper to taste.

Enjoy!

About Big Ed from Texas

Facebook
Facebook
Twitter
LinkedIn
Reddit
Email this to a friend.

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2018 UNIGUIDE, INC. ALL RIGHTS RESERVED. UniGuide participates in a handful of affiliate programs. Please see my Disclosures for more details. Terms of Service. Privacy Policy.