Faro Couscous

Yes, I'm eating things other than sweets.  This had such low calorie-density that I lost a couple pounds the week I had it.

It was still warm out, but I wanted Fall comfort foods.  This was a compromise.  You could swap out carrots for the sweet potato for something a little more summery.  I did use saved sausage fat instead of the stated olive oil.  It's very good in casseroles and stews for a little added seasoning.

*1 C dry faro
1 lb sweet potato
1 Tb olive oil
1/2 C diced onion
1 bunch kale
1/4 lb white mushrooms, sliced
salt and pepper to taste
1/4 tsp cumin
1/4 tsp turmeric
1 lb sole fillet or another white fish
feta and lemon wedges for garnish

1.  Add 3 C water to the faro in a medium saucepan.  Bring to a boil over medium.  Reduce heat to a simmer, cover, and cook until tender, about 30 minutes.  Drain off any standing water.

2.  While that's going on, peel and dice the sweet potato into bite-sized chunks.  Simmer in a small saucepan with water to cover until slightly tender but not falling apart, about 10 minutes.  Turn off the heat and let them sit in the warm water while you make the rest of it.

3.  In a large skillet, sauté the diced onion in the olive oil over medium.  Strip the kale from the ribs and finely chop.  Add kale and sliced mushrooms to the skillet and cook down about halfway.  Add the cumin, turmeric, salt, and pepper.

4.  Chop the fish into chunks and add to the skillet.  Lower heat to a simmer, cover, and let the fish steam over the vegetables until opaque, about 8 minutes.  Stir at least once to get a feel for how fast it's cooking.  Drain the sweet potatoes and add to the skillet.

5.  Spoon a bed of the faro onto the serving plate, then cover with the skillet mixture.  Serve garnished with lemon wedges and feta.

Difficulty rating  :)