A few months ago, my life turned upside down. Lots of germs attacked my body, weakened my immune system, and finally broke in to build themselves a home inside my cells. None of them were serious or life-threatening; each simply planned his visit to begin before the previous pathogen packed his bags and waved good-bye.
Family, friends, and loved ones worked night and day to make the weeks bearable and prevent me from falling into the self-pity holes I dug as a results of not running, not working, and rarely leaving the house. The bought me a plethora of crafts and coloring books to keep me from going stir-crazy from too much TV time.
It mainly worked, and I’m grateful for each smile and crayon. But still, moments existed where I began to count the sick days, and I started craving meals as mixed up as I felt. Breakfast for dinner, dessert before the main course, yogurt paired with French fries… Nothing was off-limits. Yet despite all of those crazy dishes, I still came up with a tasty one I’ll cook again and again: upside down “spaghetti.”
Upside Down “Spaghetti”
serves 2
While I enjoyed this vegetarian version, meat lovers can easily add ground beef for a heartier meal. Serve with crusty bread and a salad.
1 (14 oz) can diced tomatoes, no salt added
½ medium onion, diced
1 clove garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
¾ tsp dried basil
½ c. whole-wheat Israeli couscous
3 tbsp finely grated Parmesan cheese
- In a large pan lightly coated with olive oil spray, sauté the onions over medium-low heat for 4-6 min or until softened. Add the garlic, stirring for 30 seconds. Add the tomatoes, tomato paste, oregano, and basil. Simmer for 20-30 min or until the sauce thickens. Season with salt and pepper to taste.
- About 15 min before the sauce should be done, bring a medium pot of water to boil. Add the couscous and cook for 8-10 min, or according to the package’s directions. Drain.
- Split the tomato sauce between two plates, and top each with half of the couscous. Sprinkle half of the cheese over each, and serve immediately.
I had no idea you had started posting savory recipes too. This is awesome.
Yes! I actually posted mostly savory recipes when I very first started my blog. You can find many of them by clicking on the “Recipes” tab in the top pink menu bar of my blog and clicking on the resulting categories there! (Or you can use the Search Bar, if you have something specific in mind!) 🙂 I’d love to hear what you think of this savory recipe if you try making it Mita!