Ingredients
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1 cup
couscous
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4 tablespoons
olive oil, divided
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2
garlic cloves, chopped
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1/2 teaspoon
ground esplette pepper or other ground chile powder such as Ancho
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1 teaspoon
paprika
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6
small, thin carrots (from a bunch), peeled and halved lengthwise
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1 cup
frozen fava or lima beans
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1 bunch
(about 8) radishes, trimmed and halved
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1
(28-ounce) can crushed tomatoes
Directions
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Preheat oven to 350°. Combine couscous, 1 cup water and 2 tablespoons oil in a large casserole dish and cover. Bake 10 minutes, uncover, and fluff couscous with a fork.
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While couscous bakes, heat remaining oil in a large skillet over medium-high. Add garlic, esplette and paprika and cook 1 minute. Add carrots, beans, radishes and tomatoes. Cover skillet and simmer vegetables until tender, about 8 minutes. Serve vegetables over couscous drizzled with additional oil, if desired.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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