This is part 2 to my mega fusion dinner! If you read my post from yesterday, you would know that my original idea was to make lamb tacos! Well, I was about to serve that with cilantro and lime rice but I decided to change it up when I came up with a middle eastern enchilada lasagna recipe. Couscous is so good and can soak up any flavors that you add to it. The best part is that it doesn’t take long to cook. I made the couscous while the lasagna was in the oven-by the time the lasagna was done, so was the couscous.
Adding parsley to this dish cut through the “soapy” taste cilantro can have if you add too much of it. I ended up throwing in the stems of the cilantro in it too but you can definitely just use the leaves if you’re not a huge fan of cilantro. I used the instant couscous to make my life easier but if you have the time to use the authentic brand, by all means, more power to you! To add more flavor, I used vegetable stock but you can use water.
- 1 cups cilantro, leaves and stems. stems can be omitted, if you don’t prefer it.
- 1 cup curly or flat leaf parsley
- 1-2 jalapeños, optional. If using it and want a milder flavor, deseed them.
- 3 garlic cloves
- Juice of half a lime
- Olive oil
- Salt and pepper, to taste
- 1 cup instant couscous
- 1 1/4 cup vegetable stock or water
- In a blender, combine the cilantro, parsley, jalapenos, garlic, and lime juice.
- Pulse it a few times to get the ingredients slightly mashed
- Turn it back on and slowly add in the olive oil until it forms a smooth paste.
- Stir, add in the salt and pepper and mix. Set aside
- In a sauce pan or measuring cup, boil the stock or water
- Pour the liquid over the couscous, stir and cover with cling wrap. Let it sit for 5 minutes or until the liquid is completely absorbed.
- Once absorbed, fluff the couscous with the fork and add the cilantro, parsley, and lime paste to your liking. Mix gently with a fork until the couscous is covered with the paste.
- Garnish with parsley, if you wish.