Couscous with Grated Zucchini & Carrots
Yields 2 cups
INGREDIENTS:
1 cup whole-wheat couscous
1 cup water
2 tablespoons butter or canola oil
1 teaspoon ground flaxseeds
½ cup zucchini, grated
½ cup carrot rounds
½ teaspoon garlic
1 teaspoon oil
1 cup canned white beans
Butter or oil added to this dish prevents the couscous from forming clumps or curds. Remember that your baby needs fat for healthy brain and eye development.
Add couscous, water, and butter or canola oil in a microwaveable glass bowl. Cover and heat on high for 2–3 minutes. Remove from microwave and fluff with fork. Sprinkle ground flaxseeds on couscous and blend with fork.
Place carrot rounds and zucchini in a microwaveable bowl and steam until tender.
In a medium saucepan, sauté garlic in oil over medium heat until clear.
Add beans to cooked zucchini and carrots and heat through.
Combine couscous, beans, zucchini, and carrots.
One way to use flaxseeds is to purchase fresh flaxseeds. Store them in the refrigerator and grind them right before use. Get an inexpensive coffee grinder that you use specifically for this purpose. Grind in small batches and store in an airtight container in the fridge. Use these quickly once they have been ground.
