a new way to use miso, the fermented soy paste that is commonly
consumed in Japan. With this quick and easy power-packed recipe,
you get a healthy dose of fiber from the couscous and walnuts,
a soy food from the miso, omega-3 fatty acids from the walnuts,
and cancer-fighting phytochemicals from the onions and miso.
- 1 cup whole wheat
couscous ( I use the Fantastic brand of whole
- 1 1/2 cups water
or vegetable broth
- 1 cup walnut
- 2 Tbsp. of miso
(I used Genmai Miso by Eden Foods)
- 3 - 4 green onions
- Bring to a boil
the couscous and water (or vegetable broth)
in a 2-quart pan.
- Stir, take off
heat, cover and let sit for 5 minutes.
- Lightly roast
walnut pieces on a cookie sheet in oven at 400 degrees or in
a hot frying pan (watch carefully so they do
- Transfer walnut
pieces to food processor and pulse until they are small pieces.
- Add miso to the
walnuts and stir with a fork to evenly distribute miso with
- Wash white and
green parts of onions and slice both sections.
- Add walnut/miso
mixture and onions to couscous. Stir lightly with a fork to
- Serve warm or
at room temperature.
6 - 8 servings
is soooo good that I could eat it all day long! However, because
of its relatively high fat content from all the healthy fats in
the walnuts, it is very filling, and I think a reasonable serving
size is ~ 1/2 cup. I served it with salmon and mango salsa, steamed
asparagus, and a green salad. This was a wonderful meal!