Indian Spiced Whole Wheat Couscous

Indian Spice Whole Wheat Couscous

I’m ashamed to admit it, but I have shockingly little fresh food/ingredients in my kitchen right now. There’s the bag of brown basil and five overripe Roma tomatoes intended for marinara sauce, two moldy zucchini that just made their way into the trash, and a bag of shriveled up, dried out greens that will be tossed on my next trip outside. Well, what’s a girl to do other than go to the grocery store, which I certainly wasn’t about to do?

Rest assured I didn’t starve. I quickly devoured about a cup of leftover salad with chicken I bought for lunch yesterday in the midst of errands, and a few handfuls of my latest addiction – dark chocolate covered raisins from Trader Joe’s. But somehow I wasn’t satisfied – I needed warm food (this shouldn’t be surprising given the only sandwiches I enjoy are heated). So, I rummaged through the cabinets and managed to put together a nice healthy and filling side dish: Indian Spiced Whole Wheat Couscous.

This was my first time working with whole wheat couscous and there didn’t seem to be a significant difference between that and regular couscous. If anything, the slight nuttiness of the whole wheat enhanced the Indian spice flavors and I think the shape and texture held up better. But the best thing about this dish was that it was ready in literally six and a half minutes. Here’s my recipe with estimated seasoning amounts as I was so hungry by this point that I couldn’t take the time to measure.

Indian Spiced Whole Wheat Couscous

1 cup water

2 teaspoons olive oil

1/2 tablespoon each ground ginger, garlic powder, salt

1/2 teaspoon each tumeric powder, ground cinnamon, ground cumin

1 cup whole wheat couscous

2 tablespoons dried cranberries

Combine water, olive oil and all seasonings in a pot set over high heat and bring the liquid to a boil. Remove from the heat and stir in the couscous and dried cranberries. Cover and let sit for five minutes. Fluff with a fork and serve.

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