I threw together a roasted pepper couscous salad yesterday that was pretty tasty, and was enjoyed by the little dude as well. Here’s what you need:
1 cup chicken broth (use vegetable broth if you want to go vegetarian)
1 cup couscous
2 shepherd’s peppers, halved and cleaned
1 cup kale, washed, stemmed and chopped
2 cups of broccoli florets
1/4 cup sesame seeds
neutral oil (peanut, for example)
First, put the peppers on a baking sheet, and baste with a small amount of oil. Throw the sheet into a 425 degree Farenheit oven. after 5 to 10 minutes, flip the peppers over. Take them out when the skin has darkened considerably. Let the peppers cool.
While the peppers cool, boil the chicken broth, add it to the couscous, and cover.
In a hot pan (medium high heat), put a drizzle of oil in, and after a moment, throw in the chopped kale. Keep stirring the kale, and sprinkle some lemon juice on top. Take the kale out of the pan just as it starts to brown, and add it to the couscous bowl.
In the same pan, throw in the broccoli. Add soy sauce, about a tablespoon ( or more if you like soy). After a few minutes, no more than 5,toss the broccoli into the couscous bowl.
Back to the pan-throw the sesame seeds in and vigilantly watch them and shake them around the pan as they toast. They will toast very quickly so pay attention. Burnt seeds are very unpleasant. When the seeds have a nice golden hue, they go into the bowl.
Now that the peppers have cooled, peel the skin off and dice them. Add them to the ever popular bowl.
Last thing to do is mix it all together and serve. Add salt/pepper to taste.