coconut hemp couscous

coconut hemp couscous

Sometimes in the middle of winter you just need a sumer-time feeling dish, this recipe is all things bright and citrus, fresh and zippy. With flavors of coconut milk, cilantro, lemon juice, ginger, garlic, jalapeño and winter greens like hearty escarole and artichoke, finished with a hearty sprinkle of hemp hearts this vegan dish would be perfect with a frosty girly drink and you can imagine yourself on a sandy beach somewhere, rather than a snow-covered mountain side!

I had a couple servings worth (about 2.5 cups) of Israeli couscous occupying much needed glass jar space on my pantry shelf so I set those jumbo dough balls to a hearty boil (they sure take there sweet time to cook through, like 20 minutes +)

While your waiting for the couscous to cook  zip up a batch of this delicious coconut sauce.

Once the couscous is tender to your liking drain and get a pan hot add a good drizzle of olive oil.

Toss the strained couscous in the oil along with 2 cloves of minced garlic.

Add in 1/2 cup of artichoke hearts pieces,

Cook in oil for about 5 minutes, stirring often before adding in the coconut sauce.

Warm through and right before serving add in 2 huge handfuls of shopped winter greens (Kale, chard, spinach, escarole… whatever you have access too) toss and season with S+P to taste.

Garnish with fresh cilantro and a handful of hemp seeds.

Serve and delight even your non vegan friends.


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