Top | Pasta
Couscous with Spinach and Brazil Nuts
(recipe, Matthew Barker)
One of the easiest ways to use nuts in your main course is to simply crush them, saute them with a bit of garlic, and then lay the mixture on top of whole grain couscous. It only takes about 5 minutes to make couscous. The whole meal prep takes you only 15 minutes!
Brazil nuts contain the highest food source of the mineral selenium – just one nut can provide more than the daily requirement. Selenium is a trace mineral that is very important in helping us produce antibodies against viruses. It also produces an important cancer-fighting antioxidant. Brazil nuts also contain chromium, a trace mineral which promotes healthy blood sugar levels.
- 4 servings of couscous (*see notes below)
- ½ tsp. allspice
- 1 cup brazil nuts
- 1 bag spinach leaves
- 3 cloves garlic, minced
- ¼ cup olive oil
- crushed red pepper flakes and/or sea salt to taste
- Prepare 4 servings of couscous according to package directions, adding allspice to the water. (*Or, if you buy it in bulk form, do this: Boil 3 cups water. Stir in 2 cups couscous. Cover 5 minutes.)
- Crush Brazil nuts so that you have some large pieces, but mostly small pieces. (You can do this in any of the following ways: pulse in food processor; pulse in coffee grinder; put in plastic bag and roll a rolling pin over nuts; or crush with a mortar/pestle).
- Saute garlic and Brazil nuts in olive oil over LOW heat. Add spinach, stirring until just wilted.(Note: NEVER, EVER heat olive oil on high heat. This not only kills all the healthy things in the olive oil; it also creates carcinogens!)
- Put ¼ of the couscous on each plate. Top with ¼ of the Brazil nut mixture. add red pepper flakes and sea salt if desired.