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this is wholly unrelated to plus size clothing, good or bad*, but i just made this pearl couscous “macaroni” and cheese and it was like, the best thing i’ve ever eaten and took *less time than kraft macaroni and cheese*.  i doubled the recipe, and it was under $5 for enough food for two big meals for two people who eat a lot.  it’s super easy to modify- think about it like a macaroni and cheese base; add peas, ham, hot dogs, taco meat, peppers and onions, hot sauce, etc.

alsooooo if you don’t/can’t eat dairy, it would probably be good with any kind of milk substitute (soy or almond milk or creamer, tofu cream cheese, tofu sour cream, coconut milk, etc.) and some nutritional yeast.  if you forgo any kind of milk substitute, it’s more like a risotto than mac and cheese (and also is just.. the regular preparation of pearl couscous but whatever).

p.s. you can probably find israeli couscous for $$ in the ‘organic’ section with the ‘near east’ products, or for $ in the ‘kosher’ section at a regular grocery store.

p.p.s. i’d normally never post this here but i am like, blown away by how quick, cheap, easy, and GOOD this was.

* it was kind of related to plus size clothing because i wear plus size clothing and eat like ‘baby’s first birthday’ so i got a decent amount on my plus size clothing.

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Warm Cauliflower ‘Couscous’ Salad from Green Kitchen Stories

Out of all the vegetables at the market, we can’t think of any that has made a bigger comeback during these last years than the cauliflower. Both Luise and I remember cauliflower as an often over-cooked side dish drenched in cheese, from when we grew up. Now it has become the surprising star of many dishes and is being prepared in an endless amount of ways. In our home, we blanch the cauli’ and serve it as a side with some black pepper and a good cold-pressed oil, we roast it and use in salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soups. And of course, the latest classic – use it as a pizza base.

Today we have mixed raw cauli’ into a couscous-like texture that can be used as a grain free alternative to regular wheat grain couscous. We give it a quick boil to get rid of the raw odor and to make it easier to digest, then toss it with an ocean of fresh herbs, spring peas, pepitas and crumbled feta cheese. It’s dinner in no-time and a very fresh, delicious and nourishing one. Perfect for the picnic basket as well.

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