Israeli Couscous Salad with Seitan & Kale
3/4 cup Israeli couscous
1 yellow onion, chopped
canola or sesame oil, as needed
1 clove garlic, minced
4-5 cremini mushrooms, chopped
1 (12 ounce) package seitan, chopped into small pieces
salt and pepper, to taste
few pinches cumin
1/2 yellow bell pepper, chopped
1/4 cucumber, chopped
1 1/2 tomatoes, chopped
2 medium carrots, chopped
1 tablespoon hot pepper sesame oil
1 small bunch kale, chopped
1. Boil some water and add the couscous. Cook for about 10-15 minutes, until tender and then drain. If you want to add some extra flavor, boil veggie stock instead of water. After draining, throw the couscous into a big bowl.
2. Saute onion in some canola oil or sesame oil. Add garlic after onions are translucent, then add mushrooms. After letting it saute for a bit, add seitan and cook until browned.
3. Throw in salt, pepper, and cumin. Cover and reduce heat to medium and let the flavors blend. Meanwhile, toss the bell pepper, cucumber, tomato, and carrot with the couscous.
4. Toss in the hot pepper sesame oil, and a little salt and pepper. Add the kale to the sauteed veggies and let it cook down. Add the whole mix to the couscous mixture and allow to cool in the fridge or eat hot.
It tastes really awesome after marinating over night!
Source of recipe: My fiance and I were playing around in the kitchen and here's what we came up with!