Couscous with Sautéed Ramps and Tomato
This post may contain affiliate links, which won’t change your price but will share some commission.
I made some Quick Pickled Ramps a few days ago, and was left with the green leaves to use elsewhere. I needed to make a side dish to go with the Lemon Garlic Tilapia that I made tonight, so I sautéed them and cooked them with couscous. It turned out pretty good, but I think next time, I’ll use vegetable or chicken stock instead of water to give it a little extra flavor. Also, note that not all couscous has the same ratio 1:1 liquid ratio, so check the package directions to make sure you have adequate cooking liquid.
Couscous with Sautéed Ramps and Tomato
Ashley Covelli
1 tablespoon extra-virgin olive oil
1 bunch ramp leaves, coarsely chopped
1 roma tomato, coarsely chopped
1 clove garlic, minced
1 1/2 cups water
1 1/2 cups couscous
radishes, thinly sliced, for garnish
Heat oil in a medium saucepan. Sauté ramps, tomato and garlic for a few minutes, until the tomato begins to melt down a bit. Add water, crank the heat up to high and bring to a simmer. Stir in couscous, cover and remove from heat. Let sit 5 minutes (or until the liquid is absorbed) and fluff with a fork. Serve, garnishing with radish slices, if desired.
Big Flavors Rating: 3 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne
adding ramps sounds like a great way to infuse some onion-y flavor into your couscous!