"gold star" recipe said my husband!
- 12 oz.
banana nectar or substitute any other fruit nectar (I used a
12 oz nectar called Caribbean Cooler)
cup unflavored soy milk
- 1 Tablespoon
- 1 red
onion (about the size of a tennis ball)
- 20 oz
can of crushed pineapple in juice (do not drain)
- 1 very
ripe banana, mashed
- 10 -
12 oz frozen spinach or other greens, thawed
- 1 cup
crunchy peanut butter
- 1/4 teaspoon crushed red pepper flakes (1/8 tsp. was hardly
noticeable in the final dish)
- 12 oz.
package of couscous (I used Whole Wheat Couscous by Fantastic
- chopped fresh cilantro and/or mint, chopped fresh tomato,
and fresh lime wedges
large non-stick pan, heat olive oil. Add onions and cook over
medium high heat for 2-3 minutes. Add 1/4 cup water and heat for
an additional 4-5 minutes until onion is soft. Do not let onions
burn, adding additional water 1 Tbsp at a time if necessary.
pineapple, mashed banana, peanut butter and red pepper flakes
to the onion. Stir and simmer for 5 minutes. Add in spinach and
stir until well mixed. Simmer for 2-3 minutes (do not overcook
bring milk/nectar mixture to a boil in a 2-3 quart saucepan. Add
couscous and stir. Cover and remove from heat, letting stand about
5 minutes until liquid is absorbed.
spoon couscous onto a plate and top with spinach mixture. Sprinkle
with fresh herbs and chopped tomatoes. Serve with lime wedges
to squeeze onto the mixture.
a complete and filling meal all by itself. Serve with some fresh
seasonal fruit for dessert.