Couscous Tacos

Couscous Tacos are a good alternative to beef tacos because they are very healthy and very inexpensive. This recipe is really simple and fast.

Ingredients:

Onion (I used red here, but it won’t matter much)

Garlic

Whole Wheat Couscous

Stewed Tomatoes (I use a 14.5 oz. can of 365 brand diced tomatoes with green chilies)

Taco Shells (let’s aim for organic, or at least non-genetically modified corn!)

Cheese (rBST free, please. I like Tillamook, not just because of my connection to Oregon, but also because they use rBST free milk)

Diced Jalapeños

Sauté a handful of chopped onion and one clove of chopped garlic in some peanut oil until soft and fragrant. Add one cup of whole wheat couscous and sauté a few minutes, stirring constantly. Add the can of stewed tomatoes, and, add water. Whole wheat couscous cooks at a ration of one part couscous to two parts water. I added just over a half can of extra water. Stir, bring to a boil, lower heat low, cover, and wait 10-15 minutes.

Meanwhile, shred some cheese, chop jalapeños, and heat up the taco shells. The couscous will be done when all of the liquid is absorbed. Take it off the heat, stir it, and give it a couple minutes to sit before stuffing your tacos. I served this with Avocado, Tomato, and Corn Salsa.