I previously mentioned trying to increase my consumption of grains. I have been experimenting with Whole Grain Mornings by Megan Gordon. I have made quite a lot of her recipes and have a bunch more tagged to make. This recipe is based off one from her book. Since I love omelettes I thought this would be a different and yet similar dish. I do miss the eggs a little, but this really turned out well with all the flavors, but yet different. Next time I will probably scramble up an egg and add it to the end result to give me the same, but more filling Denver omelette. Add more vegetables if you feel you want a more vegetable heavy omelette which is usually what I crave in summer when all the veggies are fresh.
Denver Omelette Coucous
2 tablespoon olive oil
3/4 cup finely chopped onion
3/4 cup finely diced bell pepper (I used a red one)
5 ounces cooked ham, diced into small cubes
2 1/2 cups cooked couscous
1/2 teaspoon salt
freshly ground black pepper to taste
2 tablespoons finely chopped parsley
shredded sharp cheddar cheese (for sprinkling on top, so to taste)
2-3 green onions, chopped
In a saucepan over medium heat, warm the olive oil until shimmering. Saute the onion and pepper until soft. Stir in the ham and cooked until thoroughly warm. Fold in the cooked couscous and reduce the heat to low. Add salt and pepper to taste. Remove from heat and still in the parsley. Sprinkle cheddar cheese on top. It will start to melt. Scoop the mixture into a bowl and top with green onions.