Why are there no photos to go this delicious creation do you ask?? Well, probably because they are residing safe and sound on my home computer, and I currently sit here at work in my cube.
(should I admit that I’m sitting at work writing on my blog??? I think it’s safe to say that very few people here read my blog – and the ones that do are most likely sitting in their cubes playing on facebook – therefore, yes, I do feel safe).
I’m still a tad unorganized since returning from our trip last week, and then we had super FUN company this weekend, so please forgive me and I’ll add photos at a later date….
- 1 1/2 cups Israeli couscous (also known as pearl couscous – I get mine at Trader Joe’s, and I might add, that I just Love, Love, Love this stuff!)
- one 16 ounce can Cannellini Beans
- 2 to 3 Roman (or other tomatoes or you can use a 7.5 ounce can of diced tomatoes)
- 1/2 large onion, chopped into small pieces
- 2 cloves garlic crushed
- 1 to 3 tablespoons lemon juice
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian Seasoning (or plain basil, rosemary, or oregano)
- 1 teaspoon garlic powder
- 1 to 1 1/2 cubes vegan bouillon
- 1 to 2 tablespoons olive oil
- Put 3 cups of water in a small pot on the stove to boil and add bouillon.
- When the water boils add the couscous. Cover the pot with a lid and lower the heat.
- Heat the olive oil in a separate pan and add the onion and garlic to saute. When the onion is translucent and browning, add the beans and tomatoes. Mix well.
- Stir in the salt, pepper, garlic powder, and Italian seasoning to the beans and tomatoes.
- Add 1 tablespoon of the lemon juice.
- Mix until everything is cooking evenly.
- When the couscous is ready (no water is left in the pot), pour it into the pan with the beans and tomatoes and stir.
- Adjust lemon juice and salt and pepper according to your taste.
Just for fun, here’s a photo of me and Pops from a few years ago. We were in Texas visiting an old family homestead during his family reunion.