chorizo aubergine and chickpea stew

This soup was so flavorful and easy to make. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to Spain on a Fork! Learn more here. Add diced potatoes and sliced chorizo and cook for about a minute before adding the chickpeas in. I know it's healthy (I don't have gluten problems, but I'm for diversifying monoculture), but it is just too CHEWY. To make the syrup: Squeeze the lemon and the orange into a small saucepan, add the sugar, then bring to the boil. Thank you. Garlic This dish was never going to happen without garlic! Perfect for a typical Pacific Northwest rainy afternoon. Or simply use store-bought dry-roasted almonds. Stir in the tomato pure, vegetable stock, chickpeas and roasted red peppers. Store peeled peppers in the refrigerator for a week or so. Is russet okay or I should something more waxy? Olive oil for drizzling This post may contain affiliate links. Dont forget to throw a handful of chopped fresh parsley for a little added brightness and youre all set! Spread the lemon zest and juice from half a lemon over the chicken. Bring. Two of my favorite things. Cut the cod loin into 4cm chunks, then nestle into the sauce. My name is Albert Bevia, born in Valencia, Spain, raised in southern California and now living back in Spain. Some help pleae, Hi Josie, So glad you like our recipes. 224 shares. Cant wait to make this soon for me can i use mushrooms i never had spanish chorizo and chickpea stew before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work, Sounds great Ramya! OK, fine, thats a wee bit of an exaggeration. Add them all to the saucepan and let saut for about 10 minutes or until soft. Thank you for these amazing recipes! For a quick salad or vegetable side, use whatever greens you have in the fridge, raw or steamed, and toss with my Everyday Salad Dressing. thanks for the comment much love. A cake that smelled as fresh as it tasted, its comforting crumbs brightened with the zest of Sicilian oranges and Italian lemons. Many recipes from this website! Save my name, email, and website in this browser for the next time I comment. To combat both issues, generously sprinkle sliced eggplant with coarse salt and set it aside for 15 to 30 minutes. But the best part? Good, small batch tahini is expensive. chorizo aubergine and chickpea stew. Photos are stunning, as always :) 1 tablespoon olive oil; 1 bay leaf; 1 onion, chopped; 4 garlic cloves, chopped; 1-pound chorizo meat or 3-4 sausages, sliced into 1-inch thick rounds Tag me on Instagram at. Add everything else - Add tomato, chickpeas, chicken stock, salt and pepper. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. 1 tsp ground cumin Hungry for more? I know this dish would be just as delicious without them. peppers. Beautiful, and I bet, incredibly tasty. /David, I didn't know that saffron was a Christmas spice in Sweden! Seriously never thought Id say that. Despite the speed, you will not feel robbed of flavour by any stretch of the imagination thanks to chorizo, the powerful little flavour packed Spanish sausages that are the hero of todays dish. I am quite a recent follower all the way from South Africa and this was the first recipe of yours that I tried. If youre really feeling ambitious you can even make a fresh loaf of gluten free bread to go along with this. Dinner. Just soak them in plenty of water overnight. Greetings, Esta sopa es muy buena. TIPS & TRICKS to Make this Recipe: I used jarred chickpeas, which is the same thing as the canned ones. Support Spain on a Fork. Add a splash of water or oil in casethe spices begin to burn against the bottom of the pan. Add the chorizo and cook for 1 more minute with the lid off. I like that you slow-cooked the aubergine and flavored it with cinnamon, saffron, crunchy toasted almonds and pomegranate seeds. Do not allow the onions or garlic to brown. 3 tbsp tomato paste 1 teaspoon paprika teaspoon salt, or more to taste cup dry sherry, or more to taste Directions Place beans into a large container; add enough cool water to cover by several inches. It doesn't cut it as a replacement for semoule or bulgur, IMHO. Put the butter and sugar into the bowl of a food mixer and beat until soft. Add oil to a large saucepan on medium heat. With the exception of the occasional, glorious roast (for which join us next week) most of the meat used in this kitchen feels like a seasoning to a dish, rather than the point of it. Finely grate the orange zest, chop the herbs, then mix them together. Vegetable stock also works, but chicken stock does give the stew sauce deeper flavour. Ingredients: chorizo, eggplant, flour, yogurt, egg, butter, feta, cumin, lemon, red onion, black mustard seed, parsley, olive oil, tomato, cilantro, bell pepper . http://charmainenyw.com. You are going to be amazed how much flavour is packed into that pot of stewy deliciousness for such an easy dish. Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boilsandthen lower the heat. Stew. SPANISH SEA SALT. Thank you for sharing. * Percent Daily Values are based on a 2000 calorie diet. The chorizo does not have to be fully cooked yet. Long leeks, purple sprouting, cavolo nero and huge crinkly leaved Savoy cabbages still dominate the vegetable rack. What are the best kind of potatoes to use for this recipe? Lets put chorizo in everything!! The creamy hummus made me a convert to ditching the tahini. 1/2 tsp ground paprika Stir in the paprika, chili, black pepper, 1 teaspoons salt to coat the spices in the oil. Maybe if youre a slow vegetable chopper like Mike youll cut it close, but Im sure even he could finish this in time. Easy to follow. 5. I added a fried egg on top for extra protein, thank you! It is a dish to take your time over, letting the aubergine soften to the point where you could cut it with a spoon. Chickpeas add bulk and texture to the dish, and I love how they too absorb the chorizo flavour! Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds and yogurt on top. I've made literally 100's of your recipes and thank you, they are always easy to follow and successful in my kitchen Using a metal skewer, pierce about 20 holes in the surface of the cake, then spoon the citrus syrup over. Leave the cake to cool then cut into 12 pieces. Simmer for 15 minutes with the lid off until the sauce thickens. I love all these ingredients, so I think this will be a dish for me! Made this dish last night without the saffron and it was super delicious! Spare though the seasonal shopping may have been, the results have enjoyed a certain sumptuousness. Here we cook and eat healthy and simple vegetarian food with natural ingredients, whole grains, good fats, fruit and vegetables. If youre not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video. Finely grate the orange and lemon zest. There is fine rhubarb and crisp pears for breakfast and those neat, tight-skinned citrus fruits continue to lift our hearts. 1 x 14 oz / 400 g tin crushed tomatoes Toast the spices for 1 minute. Throw in the chorizo and cook over medium heat until it starts releasing some of its spicy oil. This wine won't last long in your glass or bottle! I found fat, sweet figs, too jolly fruits that we tore open and wolfed as I unpacked the shopping on the kitchen table. 2023 Familystyle Food. Home > Midweek meal recipes > Spanish-style cod and chickpea stew. Get the Spanish Olive Oil I used to make this recipe. It's worth pointing out that some of that extra cost comes from the addition of a glass of red wine in the recipe . Warm the olive oil in a deep saucepan, break the chorizo into short pieces and add them to the oil. Season. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy! Place the oil, onion and pepper in a wide and fairly deep saucepan. Serve with crusty bread for dunking, for a quick n easy meal (suggestion: everybodys favourite no-knead Crusty Artisan Bread), or flatbreads for scooping. 3. This chickpea stew owes its speed and deliciousness to chorizo. Or was it chickpeas? Many thanks, this looks a delicious dish to graze on over coming days. It takes longer than a stir-fry. Try your first 5 issues for only 5 today. oil in a medium skillet over medium. Crushed tomato This is already kind of smushed so it breaks down more easily into a thick sauce compared to, say, diced tomato which has larger chunks. Wondering about freezing or storing it? 1 large handful flat-leaf parsley (or coriander/cilantro), coarsely chopped 4. Add it to the pan along with all the spices and tomato paste. Let me know if you give this recipe a try! Yes, it is finely chopped and sauted with the garlic and onions. This was truly packed with flavor. Let the chorizo cook for 3 or 4 minutes until its torn edges start to turn golden. But you can totally enjoy this stew for dinner, next to a bottle of Spanish red wine. I cant eat roast pepper. Love, love what you do Xx. Key Ingredients & Cookware I used in this Recipe: Add chorizo and cook for 3 minutes or until golden. I also unfortunately don't eat beans and legumes or grains of any kind, and Im just wondering what I might substitute the beans for in this recipe. Read more about me here. Step 1: Heat 1 tablespoon of olive oil in a large skillet or wok, and add the chorizo, diced onion, and minced garlic. I like eating vegetables, but sometimes I get distracted by cookies Have a question? Method. Meanwhile, add the millet to a medium-sized sauce pan and dry-toast on low heat for 2-3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8-9 minutes. My goal is to show you the gluten free living doesnt have to suck! Stir in the garlic, baharat and cinnamon and cook for 1 min. Plant based chorizo de Espaol? http://www.bitesforfoodies.com/recipes/coconut-curried-lentil-eggplant-stew/. Enjoy! Its like a hug in a bowl, but with added garlic and chorizo. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Serves 4, 2 tbsp coconut oil or olive oil scorpio rising female characteristics. Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and placing them in a bowl along with the pomegranate seeds. It has been the imports that have caught my eye this week. I didnt have cheese so I left it out. Means the world to me Much love!! This hearty soup is a nourishing, delicious one-bowl meal that cooks in about 30 minutes. Leave them to soak overnight. Forever feeling inspired by your photography and accessible recipes <3 Love all the colours and flavours in this dish - definitely going to try this soon , Gabriella x. hello, just wondering about the chunk of fresh ginger. This is a good-natured dish that will keep for a day or two. Add the onion and garlic cook until the onion is softened, stirring frequently. 1. You get great bang for your buck with chorizo so much flavour packed into a little sausage. I'm going to add it in at the end, or near enough to. Great trick to get more flavour into your dishes toast those herbs and spices! The manchego cheese was a huge must and added so much flavor and complexity. Notify me of follow-up comments by email. ). 2 cups / 500 ml water I am rather obsessed with Moroccan flavours as well and this looks delicious. Then add the bulgur wheat and stir for another minute or two. We do get quite a bit of salt from the chorizo so it really is better to use low-salt stock. Let those two sweat it out for a couple of minutes while their aromas release and they begin to soften. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently. Make sure the chorizo you use for this recipe isnt the dry-cured type, which is more like salami or pepperoni. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5-8 minutes; season with . DELICIOUS. Ill take it! All Rights Reserved. Did you love this recipe? This stew is so wonderful! Quite separately, I tried to develop a relationship with millet, but it just didn't work out. And I have no idea why it said "splash water" after the aubergine in the ingredient list our computer must be trolling us. Thanks for coming back to let me know what you thought! I love to stew foods. oh, and also the lemon zest doesn't seem to be mentioned in the instructions. FOLLOW ALONG: Follow me on Facebook, Instagram and Pinterest for all the latest recipes and content. Thanks for the comment Stewart much love. Choose the type of message you'd like to post. Credit Solution Experts Incorporated offers quality business credit building services, which includes an easy step-by-step system designed for helping clients build their business credit effortlessly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to our Green Kitchen. Add onion and saute altogether with garlic for 5 minutes, stirring from time to time. This looks so appetising! Unsubscribe at any time. With so much flavor, they never missed the meat! Great recipe. You will need a square cake tin 20-22cm in diameter, lined with baking parchment. I'm going to saut it with the garlic and onions as a guessor did I miss where it is described in the instructions? SWEET SMOKED SPANISH PAPRIKA Hi, didnt make this yet but want to. Many thanks, Adri. Hearty, Smokey and Delicious. Would you believe me if I told you that this chorizo stew takes 30 minutes to cook tops? We havehad it for lunch and dinner three times this week and we are still not tired of it. So glad you like it Thanks so much for coming back to leave a comment and review letting me know how it went! Peel and roughly chop the onion, add to the pan and continue cooking until the onion is soft and translucent. This chickpea stew owes its speed and deliciousness to chorizo. Then rinse off the salt, pat the eggplant dry, and proceed with the recipe. The sun may be beginning to warm the soil, life is stirring in the garden, on the farms and on our allotments, but we have a way to go yet. She always tellsus that we are the worst parents everwhenever we serve repeat-meals andphoto shoot leftovers for dinner. We have sent you an activation link, Soak beans for 8 hours to overnight. 1/2 tsp sea salt, Lemon, Avocado & Herb Salad Make six hollows in the mixture and break each egg into the hollows. This looks absolutely scrumptious! Well balanced, flavour-full, grounding and delicious. Much love to you both . How fast was that??? Magazine subscription your first 5 issues for only 5. Drain the excess oil, then stir in the spices. Add in the chorizo and cook for another 5 mins until the oil is stained red. Cut the first onion in large chunks and the second one finely along with the garlic and ginger. Warm the olive oil in a large saucepan over a low heat. . . Required fields are marked *. How many servings does your recipe make? I've never cooked with millet before but think I will try it out for this recipe! What gives this stew that big-punch of Spanish flavors is the sweet smoked Spanish paprika and the saffron. Long leeks, purple sprouting, cavolo nero and huge crinkly leaved Savoy cabbages still dominate the vegetable rack. Thanks for the great recipe. The stew will keep refrigerated up to 5 days, and frozen about one month. I didnt have pine nuts so I toasted some slivered almonds instead. But you can totally use dried chickpeas here. I made this with the soy chorizo from TJs as well a few months ago and my mouth is still watering! Delicious magazine is a part of Eye to Eye Media Ltd 2023, Find it online: https://www.deliciousmagazine.co.uk/recipes/spanish-style-cod-and-chickpea-stew/. We must have accidentally deleted the saffron from the ingredient list while editing the recipe. See our privacy policy. Method. Return the chicken and chorizo to the pan, cover and simmer for about 30 minutes. The pearls of fat in the chorizo added much savour to the flesh of the aubergine in this weeks casserole, introducing a silky quality. STEP 2 Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. You truly have a culinary gift. Great tasting and simple to make recipe! I appreciate the recommendation on those pantry staples. As I was short on time, I put all the stew ingredients right into the crockpot plus some carrots I needed to use up. Thank you for sharing. Method STEP 1 In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Chicken stock/broth I like to use low sodium so I can control the salt in this. The aubergine is one of my faves, I love eating it just plainly fried, baked, and stew! Search, save and sort your favourite recipes and view them offline. Yuppiechef accepts the following payment options. There are few things as distinctly miserable as having to leave the comfort of a warm bed on a dark and chilly morning. You could also use it as the filling for a savoury crumble, with a crust of breadcrumbs or flour, butter and crumbled feta. So happy to hear that! 700g boiling chorizo Check the chickpeas for grit or stones. 1/2 cup / 120 ml Turkish yogurt (optional). Hi Shana The metric conversions were incorrect and I corrected them. Or browse all vegetable sides to find something that inspires! Once the roux is darkened, add in the vegetables and the smoked paprika. I found the very best. Cook for 4 mins. 1 cup / 200 g uncooked millet * Wetoast almonds by soaking raw almonds in heavily salted water for 20 minutes and then draining the water and roasting/toasting them in the oven on 300F / 150C for 20 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Just love this recipe so easy so tasty so quick ! Recipe from Good Food magazine, October 2019. 1/4 tsp / 0,5 g crushed saffron or approx. 5. There was one morning about a month or two back where I woke up to a light dusting of snow on the ground but it was gone within a few hours. Directions In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Fry over a low heat, with the lid on, for 3-5 minutes, until the onions and peppers have softened. Made this with Trader Joes soy chorizo & didnt tell my family . Its packed with so many great flavors, above & beyond easy to make and done in just 45 minutes. Get your Spain on a Fork T-shirt and other awesome Merchandise here. I often cook this cake in early spring, usually in a traditional loaf tin, a cut-and-come-again to take us through the week. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Sorry about all the tweaking, but I like using up leftovers. 6 saffron threads Drain the chickpeas and bring to the boil in a pan of salted water. To roast red bell peppers, put the whole peppers on a hot barbecue grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Great recipe, the clarity of flavors just shines through to make the whole thing like a party in your mouth! I created this blog to share with you Spains famous dishes as well as other Spanish influenced recipes.Read More. I have missed being here more often. EXTRA VIRGIN OLIVE OIL Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like. Can I use russet potatoes in this stew, or should I stick to more waxy type potatoes? I substituted cous cous for millet as I didn't have that in the pantry. Hi Albert, Just made the Spanish Chickpea with chorizo stew. Is this homemade or available to buy? Sift the flour and baking powder, then stir in the ground almonds. Add the chorizo and chickpeas to the tomato mixture. SPANISH SEA SALT. Just crack open that can! Break the eggs into a bowl and beat with a fork. Ok, maybe just a tinybit. Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. Required fields are marked *. Add them all to the saucepan and let saut for about 10 minutes or until soft. It also has a comfortably short cooking time. I dont usually leave reviews, but this was fantastic! Stir the greens into the hot stew to wilt the greens. Truly, one of the most classic and traditional dishes from Spain. Magazine subscription your first 5 issues for only 5. This recipes feeds 2 hungry people, I would triple the beans, potato & water, and double up on the rest of the ingredients much love. Coconut yoghurt would be fantastic for the vegan version:), Hi It's fixed now. Top man? Chickpeas Were just going canned today, for convenience, for this quick n easy meal. Get your Spain on a Fork T-shirt and other awesome Merchandise here. The cake will cook quite quickly in a shallow, square tin. Heat the olive oil in a skillet, add the onion and saut until glossy. 2. The easiest way to describe this wine is CRUSHABLE. Will be making it this weekend! Yes, bay leaf and garlic seem essential. Are saffron threads essential to the recipe? So happy to hear that JoMarie Thanks for the comment! Also doubled the mustard greens. Pour in the tomatoes, lemon juice, chickpeas and seasoning. Saut chorizo slices in a little oil until beautifully golden and caramelised. Well, now is your chance. Add the onion and garlic cook until the onion is softened, stirring frequently. Bake in the preheated oven for 45 minutes until all is meltingly soft. Add the beans or chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. I may have missed something but when do you add the piece of ginger to the dish? Lovely recipes and flavors! EPISODE 684 - How to Make a Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo RecipeFULL RECIPE HERE: https://spainonafork.com/spanish-chickpea. The one I used is plant-based, but traditionally you use regular Spanish chorizo. So make sure to use the good stuff here. A great way to use up the can of chickpeas I bought for making roasted chickpeas with. Give it all a stir to micx together and increase the heat to medium. Add the spices and continue to fry. Should I follow the US measurements for a more accurate proportion of ingredients? Your recipes are easy, healthy and just plain fabulous! I am so happy to hear that! Made with some home made chicken stock as I had some handy, we dont like smoked paprika, so I used sweet, but roasted my peppers and added them near the end, everything else as recipe, except I threw in some just al dente chopped green beans I had spare for a few minutes before serving to warm through. Notice: JavaScript is required for this content. Thanks for coming back to let me know what you thought! Essentially, I make gluten free recipes for people who like eating healthy but get distracted by cookies! Your email address will not be published. Bake in the oven for 30-40 minutes, turning . (Oh, and we toast the herbs and spices to bring extra flavour out of them. 3/4 cup / 100 g yellow or brown raisins Thanks so much for the great recipes! I have a team of 3 full time cooks (chef + 2 kitchen hands) who make homemade meals from scratch, 5 days a week. I did not use tomatoes in this recipe, but you can add if you like much love, [] starters are simple; a salad, cut meats, soup or stew. Sprinkle over the fresh parsley and serve. This looks delicious and I cant wait to try it! Adjust the heat to medium-low if it starts to boil. Take it off the heat and let sit for a few minutes to absorb all the water. Thanks . Would it be possible to know where you bought the bowls? Especially with those pretty jewel-like pomegranate seeds on top. Sprinkle with chopped fresh flatleaf parsley and serve with crusty bread or rice. But in todays dish, its a 15 minute simmer and the end result is something that resembles a stew to me. Transfer the mixture to the lined tin, smoothing the surface as you go. We treat your data with care. . Stir in the chorizo and cook until it's not longer pink, about 5 minutes. MY NONSTICK FRY PAN So colorful and beautiful,it is on my to do list for this weekend since this is a great recipe to enjoy with my family, thanks for sharing! For an extra hit of protein, top with a fried egg. I make a coconut-curried eggplant and lentil (sometimes chickpea) and spinach and chickpea (tomato-based) stew that really hit the spot. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. So glad you liked it! The aubergines and chorizo made a luscious casserole with sweet, glossy juices a recipe that was just as good the next day, the dish given a spritz of zest and chopped mint leaves, the only soft herb in the garden right now. I just made it for dinner, I am sure I will make it again! Toast it for a minute, inhaling deeply to enjoy the smell! Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil, Meanwhile, roughly dice the onion, roughly chop the garlic, cut the potato into small 1/2 inch (1.25 cm) pieces and cut the chorizo into 1/2 inch (1.25 cm) thick rounds, After heating the olive oil for a couple of minutes, add in the onion and garlic, mix with the olive oil, after 2 minutes and the onion is starting to get translucent, add the sliced chorizo and continue to mix with the olive oil, Once the chorizo is lightly sauteed, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer, after 3 minutes and the sauce has thickened, add in the chopped potatoes, season with sea salt & black pepper and gently mix together, then add in the canned chickpeas (drained & washed), 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it one final mix, When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 20 to 25 minutes, or until the potatoes are just cooked through, then remove from the heat. Cook for 10 mins, then drain. These 2 ingredients, are what take this stew to the next-level. I also used couscous instead of millet (had it in the house) and it worked beautifully. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into 1/2 inch thick chunks, roughly dice 1/2 of a green and 1/2 of a red bell pepper, finely dice 1/2 onion and finely mince 4 cloves of garlic, Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 to 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the chopped green & red bell pepper, continue to mix with the olive oil, after 5 minutes and the bell peppers are soft, add in the chopped potatoes, drained chickpeas, 1 tsp sweet smoked paprika, 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups of cold water and 1/4 tsp saffron threads, give it a mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat. Thanks! I just made this for dinner. A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread. Such a perfect meal for a chilly October evening. Itis a gluten free seedthat is soft and flavourful and worksperfectlyas an alternative to couscous or bulgur. Simply skip step 1.