Tag Archives: couscous

cooking

Tasty Couscous Salad

I just recently became a big fan of couscous.  I had eaten it before – usually as a muted little side dish, but never as the star of the meal.  I love the texture of it … the way it rolls around and pops in your mouth.  Delicious!  I was staring in my cupboard and refrigerator today wondering what I would have for lunch and this box of couscous stared back at me …

img_62721

So, I got out my cutting board and chopped up a red pepper, halved some grape tomatoes, shredded a carrot, performed a chiffonade on some fresh basil leaves, and peeled two mandarin oranges.  I poured 1 cup of boiling water over 1 cup of the couscous, covered it, and let it sit for five minutes.  When it was ready, I fluffed it, added a pat of butter and my veggie/citrus mix.  Then I stirred in about a tablespoon of honey and squeezed in the juice of one orange.  That’s it!  Serve warm or chilled!  Would be great with some almond slivers tossed in too!

tasty couscous salad

cooking

Couscous & Eggplant Casserole

I made this versatile dish for us last week and we gobbled it up without even missing the meat [we love a good steak here in the Shirley household]!  It’s fairly easy to make and can be made ahead and thrown back into the oven to heat up again when you’re ready.

To Make Couscous & Eggplant Casserole …  Slice off the top [and discard] of a large eggplant and then cut into bite sized cubes, lightly salt and set aside.  [I removed the skin from one half of the eggplant and left it on the other just to have different textures.]  Saute onions and red peppers in olive oil with salt, pepper, a little bit of cumin, and some cinnamon.  Toss in your eggplant cubes [or use a separate pan if yours isn’t big enough] and add a little more olive oil.  Be careful with how much oil you are using – eggplant is super absorbent and you don’t want it to be greasy.  If you have them on hand, toss in a handful of golden raisins too.  Keep on medium heat until tender then remove and set aside.

eggplantonionredpepper

Meanwhile, cook your couscous according to package directions [mine took just five minutes and I tossed the ‘spice pack’ that was included].  In a small bowl mix about 1/2 cup ricotta cheese [goat cheese or fresh mozzarella would work well in this dish too], fresh chopped parsley, and a squirt of lemon juice [or some orange or lemon zest].  Now the fun part – mix everything together in a casserole dish or baking pan, cover with foil, and bake at 350 degrees for about 20 minutes.  Remove foil and bake an additional ten minutes.  Eat.

couscouseggplantcasserole

I would have taken a prettier picture of it plated, but we couldn’t wait long enough to eat it.  When you have an eight month old that isn’t sleeping through the night, you eat when you can and you do it fast.  :-)  Enjoy!

Related Posts with Thumbnails
Page 1 of 11