Dear Readers, My weekly Cooking with Kids recipe will appear tomorrow. Due to technical difficulties, we had to delay it a day. Thanks for your understanding! -S
Sometimes, the best dishes come out of error. While busy testing recipes this weekend, I had a thought to try serving the Key Lime shrimp that I was playing with over a quinoa dish. But once I tried to make said dish, my trusty supply of quinoa was nowhere to be found. (I later discovered it in the only cabinet that I didn’t check.) Not willing to be deterred, I grabbed Israeli couscous and used that instead.
You’ve probably already noted that there are no shrimp to be seen in this photo. No, I am not spreading the recipes out over two days. No, they weren’t so good that I didn’t photograph them. Quite the contrary – I intended for them to appear together but the recipe was an epic fail.
But that’s okay. The couscous – originally an afterthought – turned out to be a wonderful star of a dish. The creamy avocado goes so well with the soft, fluffy couscous. And the red peppers add a bit of sweetness and crunch to the dish. It’s subtly flavored, and so, so good. Will devoured a big bowl when I made it.
Eat this within a day of making it, since the avocado won’t last beyond then. But chances are that it won’t last that long anyway.
Avocado and Red Pepper Israeli Couscous
serves 4, as a side dish
Click here for the Printable Version at Tablespoon
1 3/4 cup water
1 tbsp extra virgin olive oil
1 1/3 cup Israeli couscous
1 avocado, diced
1/4 cup diced red pepper
2 tbsp key lime juice
salt and pepper, to taste
Combine the water and olive oil in a medium saucepan and bring to a boil. Stir in couscous, reduce heat to low and cover. Cook for 12 minutes or so, until the water is fully absorbed.
Add the avocado, red pepper, lime juice and salt and pepper. Stir to combine. Serve immediately.
Have leftovers? You can save this in a tightly covered container for up to one day.