Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal!

Ingredients

Time: 45 minutes Serves: 3-4

Toasted Miso Couscous

• 1 cup couscous
• 1 1/2 cup water
• 2 Tbs red miso paste
• 1 Tbs soy sauce
• 4 bay leaves
• 3-4 garlic cloves
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 1 cup broccoli florets, chopped
• 1/2 cup mushrooms, chopped
• 2 cups kale, stems removed & chopped
• 1 can chickpeas, drained & rinsed
• 1/2 tsp paprika
• 1 tsp cumin
• 1/2 tsp marjoram
• Salt & black pepper to taste

Directions

1. In a small pot, mix together the water, miso, soy sauce, bay leaves, and garlic. Allow the broth to come to a boil, then reduce heat to low and let it simmer for 20-30 minutes.
2. Meanwhile, prepare your vegetables and drain the chickpeas.
3. After the broth has simmered, in a small skillet, set heat to medium-high.
4. Begin toasting the couscous in the skillet, stirring every 1-2 minutes until lightly golden brown. It should only take 5-7 minutes.
5. Once the couscous is toasted, add it gradually to the broth (no heat, but you may leave it on the same burner where the broth simmered to keep it warm). The broth will steam and bubble, but continually stir the couscous into the broth. Set heat to low and whisk the couscous until it is fully absorbed in the broth. The couscous should be ready in 10-12 minutes.
6. While your couscous is simmering, you may sauté the vegetables in another skillet starting with the onion. Cook for 4-5 minutes before adding the carrots. Stir together for another 4-5 minutes, then add the broccoli, mushrooms, chickpeas and seasonings.
7. Sauté the vegetables until tender. Toward the last 5 minutes of cooking, add the kale and stir in until lightly wilted. Taste and adjust seasoning.
8. Serve the couscous over the vegetables and enjoy!

Nutrition Information

Nutrition Disclaimer

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