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Summer Couscous

Note: The word couscous is used both for the small round pasta and the wonderful vegetable-laced stews that are served over it. These stews can be served over any cooked whole grains. Quinoa has small round grains that resemble the pasta couscous in shape and taste. It's available in many supermarkets.

2 tablespoons olive oil 2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 cups bouillon
2 red potatoes, diced
1 28-oz. can plum tomatoes, broken into pieces
1/2 t. harissa, OR 1 teaspoon ground cumin plus a pinch of cayenne, to taste
1 box frozen artichoke hearts
1 can chick peas, undrained
1/4 cup chopped Italian parsley
Juice of one lemon
Freshly ground black pepper
Lemon wedges

Heat the olive oil in a large pot. Cook the onions, garlic and red bell pepper, stirring frequently, until they are soft (about 5 minutes. Add the bouillon, potatoes, tomatoes and spices. Bring to a boil, reduce the heat and simmer 15 minutes, or until the potatoes are tender. Add the artichoke hearts and chick peas and cook an additional 5 minutes. Stir in parsley and lemon juice. Spoon the vegetables over cooked whole grains or couscous. Garnish with lemon wedges and serve with ground pepper and additional harissa to taste.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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