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Summer Couscous

Note: The word couscous is used both for a 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 is a whole grain that has small round grains that resemble the pasta couscous in shape and taste. It's available in most 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-ounce 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 or a jar of marinated artichokes, drained
1 16-ounce can chick peas
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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