Greens and Grains Bowl
A couple of weeks back when I used all of the power of my Instagram following to gauge my audience’s appetites for summer, I found out that you all are very, very, very interested in eating more vegetables. And my oh my, are you in the right place for that business.
This weekend, I made the first of many pilgrimages down to the Green City Market, and I was thrilled to see lots and lots of exactly what you need to make this greens and grains bowl shine: fingerling potatoes and greens. Is there a farmers’ market near you? Find out. Fast. Then run on over, grab those guys, and hit this bowl up for the perfect dinner tonight.
It looks like a long, intimidating recipe, but really, you’ve just got a lot going on at once. Like Game of Thrones or The Supreme Court. But at this point, I believe in your ability to make this for dinner more than either of those things. #topical
Greens and Grains Bowl
All of the greens, grains, and garlic.
Greens and Grains BowlBy Page & Plate, May 13, 2019
Spicy couscous bathed in garlic is topped with brunchy green beans, smashed fingerling potatoes, and fennel for a perfect dinner.
Makes: 4 servigs
- 1/2 pound of fingerling potatoes, washed, dried, and cut in half
- 2 cups of couscous
- 4 TBSP of olive oil
- 2 tsp of fennel seeds
- 1 tsp of cumin seeds
- 1/2 tsp of crushed red pepper
- 3 cloves of garlic, sliced thinly
- 10 oz of green beans
- 1 head of fennel, sliced thinly
- 1 bunch of baby spinach
- 4 eggs
- mint leaves, for garnish
- salt and freshly cracked black pepper to taste
- Add the potatoes and four cups of water to a large pot, and set over a high heat. Salt, then cover. These taters will take about 10-15 minutes to get nice and tender.
- Let's make some couscous: add the couscous and three cups of water to a small saucepan and set it over high heat. When it starts boiling, stir it, turn the heat down, then cover with an airtight lid. Come back in 5, and you'll have a pot of perfectly prepared couscous. How's that?
- Ready for the next step? Get the largest saucepan you have and add the olive oil to it. Set that ish over a medium heat, and when the oil just starts to give off some heat, add the fennel, cumin, and red pepper. Stir int the garlic, and saute until juuuuuust browning.
- Add the green beans and fennel to the spices and oil, and saute until tendahhhh.
- The couscous is done (I have grain ESP), and the potatoes are getting close. Dump the couscous into the fennel and green bean pan. Don't wash the pot just yet! Instead, add three cups of water and put it back over a high heat. This is now your egg pot.
- Drain the potatoes and add them to the ever growing saucepan. Throw the spinach in, then turn the heat way down.
- By now, your egg water is boiling. Add the eggs, then set a timer on your phone for 6 minutes and 30 seconds. No, not joking. Use that time to season your skillet of stuff to taste.
- When the timer goes off, pop those eggs in the freezer for a second. Divide the skillet goodness into your serving bowls, and get everything ready for the grand finale.
- Peel the eggs, slice 'em in half, and add to the bowls. Y-U-M.