I wasn't going to share this recipe but as I was putting it away I took another bite and it was so yummy I had to have another serving. It isn't 100% local but I just finished reading Animal, Vegetable, Miracle by Barbara Kingsolver and thought if she can use store bought pasta and the occasional olive, or caper -- well, it is still a lot better than lunchables. So here it is adapted from a recipe from Whole Foods.
Greens with Couscous
- 1 small onion, sliced
- 1 tomato, chopped
- 1 or 2 cloves minced garlic
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- 1/2 cup whole wheat couscous
- 1/4 cup chicken broth, vegetable broth, or water (I used water)
- 4 cups chopped greens (I used Kale)
- 2 ounces crumbled feta cheese
- 2 tablespoons lightly toasted pine nuts
Saute onion, tomato, and garlic in oil over low to medium heat, stirring for about 5 minutes. Cover and continue cooking over low for 5 more minutes. At the same time, In another pan boil 1/2 cup water. Turn off heat and add couscous once it boils. Add the greens, salt, pepper, and broth. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender enough to chew. Remove from heat. Stir the couscous and greens mixture together. Add feta and pine nuts. Cover a minute more to allow the cheese to melt.
local: onion, garlic, tomato (my CSA has been giving us green tomatoes and this one had ripened on the counter -- a good recipe to use this less than perfect tomato), Kale and feta cheese
Non local: pine nuts, couscous, olive oil, salt and pepper.