This is a Blue Apron recipe that I slightly adapted and I absolutely love it. It is full of veggies and super versatile! You can add chicken if you want more protein, or you can withhold the yogurt and feta cheese if you are dairy free. It is delicious in every variation! I’ve even added cinnamon and cardamom for a more Mediterranean flavor and it was great! Get as creative as you want.
- 1 medium yellow onion
- 1 large sweet potato
- 3 cloves minced garlic
- 1 bell pepper (or about 8 tinkerbell peppers)
- 1 cup pearled Couscous (I get a “Near East” box and discard the seasoning)
- 1 bag of spinach, roughly chopped
- 1 can of chickpeas, drained
- 1/2 cup of peas (I omit these since I don’t like peas)
- 2 1/4 cups water
- Feta cheese
- Greek yogurt
- Cashews, roughly chopped
- Olive oil
Heat a couple teaspoons of olive oil in a sauce pan on medium high heat. Add diced sweet potato, onion and garlic and stir. Cook for 3 minutes or until onion is soft. Add salt and pepper to taste. Add chick peas and dry couscous. Cook about 1 minute. Add water, reduce heat to medium, cover and cook for 10-12 minutes or until most water is absorbed. Add chopped spinach, and pepper. Cook 4 minutes uncovered. Add peas and more salt and pepper if desired. Serve with a dollop of Greek yogurt and a heaping teaspoon of feta cheese (or more if you’re like me) sprinkle with cashews.