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To endure these freezing days in Cleveland, whipping up warm comfort meals is necessary. For this dinner, the ingredients are easily accessible and the whole process takes about 20 minutes, but it tastes pretty refined for comfort food. We made it vegetarian, but it’s also great with some roast chicken from the supermarket (home cooked of course being better, store bought keeping with the easy factor).
It’s a bit of a mixed inspiration dinner – Asian in the veggies and seasonings, Mediterranean with the Israeli couscous.
Bok Choy Couscous
- 1 package toasted Israeli couscous (there are many other brands available)
- 2 cups water
- 1 chicken bouillon cube
- 4 bunches baby bok choy (or 2 larger bunches), washed and chopped into bite-sized pieces
- 1 pint white mushrooms, chopped
- 1 cup snow peas (with ends trimmed)
- crushed red pepper
- olive oil
- 1.5 tbsp rice vinegar
- salt and pepper
In a medium-sized pot, heat 1 tsp olive oil and sprinkle 1/2 tsp crushed red pepper on medium-high, letting the pepper flakes toast for a minute or two. Then add the couscous, and stir until it’s fully coated with a light shine and a bit browned, about 2 to 3 minutes. Add 2 cups water and the chicken bouillon. Dissolve the bouillon, turn the heat to low, and cover. Stir every couple of minutes until the liquid is fully absorbed, about 10-12 minutes.
Meanwhile, in a large pan on medium heat, add about 1 tbsp olive oil, the rice vinegar, and another 1/2 tsp of crushed red pepper. Add the mushrooms, bok choy, and snow peas. Toss and cover. Stir every couple of minutes until fully cooked, about 7 minutes.
When they’re both cooked, toss together or top couscous with veggies – and enjoy! A slightly spicy, cozy, super tasty meal.
And it tastes especially good with snow falling outside and a baby sound asleep in the other room. 🙂
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Ellie P. Campbell Photography 