Tuesday, July 12, 2011

Israeli Couscous Salad with Seiten & Kale

New recipe from the kitchen of Christi and Justin - hooray!

Last night, we just winged it and came up with something new that actually worked really well, so here it is for you to try - let me know what you think! Enjoy!

Israeli Couscous Salad with Seiten & Kale 


3/4 cup Israeli couscous
1 onion, chopped
1 clove of garlic
Handful of crimini mushrooms - maybe 4-5, chopped 
1 package of seiten, chopped into small pieces 
1 small head of kale, chopped
2 carrots, chopped
1/4 of a cucumber, chopped
1/2 yellow bell pepper, chopped
1 1/2 tomatoes, chopped
1 Tbsp Hot Pepper Sesame Oil
A few pinches of cumin
Salt & Pepper

Boil some water and add the couscous. Cook it for about 10-15 minutes until tender and then drain. Throw the couscous in a big bowl. 

Saute onions in some canola oil or sesame oil. Add garlic after onions are translucent, then add mushrooms. After letting it saute for a while, add the seiten and cook until browned. Throw in salt & pepper and some cumin. Cover and reduce heat to medium and let the flavors blend. 

Meanwhile, toss the bell pepper, cucumber, tomato, and carrot with the couscous. Toss in some hot pepper sesame oil, a little salt and pepper. 

Add the kale to the sauteed veggies and let it cook down. Add the whole mix to the couscous mixture and allow to cool in the fridge or eat hot (tastes awesome after it marinates over night). 

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