poblanos stuffed with lemony couscous

[dragonyphoenix]

I made Corn Risotto-Stuffed Poblanos from the Smitten Kitchen Cookbook. While they are yummy, there's a bit too much cheese for my lactose intolerant body. However, it did remind me of my stuffed poblanos recipe.

I stuff the poblanos with couscous. The couscous recipe, adapted from Cleveland Clinic Health Heart: Lifestyle Guide and Cookbook, is provided below.  The poblanos are then topped with salsa verde – easy to find a recipe online – and just enough cheese to make tastebuds dance for joy. Then bake.

Lemony Couscous

• 1 cup couscous


• 1 cup broth


• 3 tablespoons lemon juice


• 2 teaspoons grated lemon zest


• 1 tablespoon dried basil


• 1 tablespoon lightly toasted flax seeds, ground (optional)

In a pan, add the couscous, broth, lemon juice, and lemon zest. Bring to a boil, lower the heat, cover, and simmer for 5 minutes. Remove from the heat and add the basil and flax seeds. Cover for 5 minutes and then fluff with a fork.

Sadly since the temp is now up in the 90's, I won't be making these again until the weather cools down in the fall.  ;-(

Comments

[velvetwhip.livejournal.com]

It's hot here now too. No more open windows in mid-afternoon.


Gabrielle

[dragonyphoenix.livejournal.com]

Summer. Feh.

Hmm, and apparently I need a grumpy icon! ;-)