This is not based off anything I have had in particular… simply using a bunch of local ingredients and spices I have grown to adore. I have made this twice already and is one heck of a lunch to bring to school. Enjoy!
Equal parts couscous to 1 can of tomate frito (or tomato sauce)
Olive Oil
Splash of water
1 small onion, chopped
Sea Salt (2 big pinches)
3 garlic cloves
Handful of Olives (pitted)
1 can of Garbanzo or White Beans
1 small Cauliflower cut into florets
1 small jar of pimiento or roasted red pepper
big pinches of saffron, pimentón (both types: dulce and picante), and white pepper.
Coat the bottom of your saucepan with a good amount of olive oil. Slice the garlic cloves and drop them in the oil. Let them sizzle. When the garlic gets soft (and you smell the aroma,) remove from oil. Add your chopped onion and spices. When the onion is translucent, add your cauliflower. Add a splash of water to your pan and cover to steam the vegetable for a bit. Add your beans of choice. Stir. Add just a touch more oil in your pan. Add your salt and tomato. When everything is mixed, raise the heat so your tomato sauce is bubbling. When everything is bubbling, add your couscous and cover with the lid. After 5 minutes, fluff the mixture with a fork. Stir in your olives and pimento. Cover again and let them warm through. Mix everything again to combine and try not to eat the whole pan in one sitting. Buen provecho.
