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This looks fancy, but if you’ve already prepared the pomegranate it only takes about 5 minutes!

Serves 2

2 un-breaded vegetarian chicken cutlets

2 oz goat cheese

1/2 cup cous cous (the cous cous pictured is Isralei cous cous so it’s large)

1/4 cup pomegranate seeds

olive oil

black pepper

1. Microwave the chicken patty for half of the time specified in the package’s cooking directions.

2. Microwave the cous cous with an equal amount of water in a covered bowl for about 2 minutes.

3. While the cous cous is cooking, cut each chicken in half so you have two thin pieces and spread the goat cheese in between the two pieces.

4. Take the cous cous out and let it stand covered while microwaving the chicken/goat cheese for the rest of the cooking time.

5. Assemble the chicken on top of a bed of cous cous, season with pepper, drizzle with olive oil, and sprinkle with pomegranate seeds.

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P1010256

This one is pretty self explanatory.  In addition to those amazing yellow tomatoes, we’ve been getting A LOT of summer squash and zucchini. For this delicious dinner, I cut tofu into cutlets, seasoned them with salt and pepper and pan fried them in a 50/50 mix of olive oil and butter. Then I drained the tofu on some paper towels and used the remaining oil/butter to cook cubed squash and zucchini. I added in some shredded napa cabbage towards the end, and then some capers and parm, and voila! Veggies + tofu on top of whole wheat cous cous = delicious and filling!

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This salad makes a filling but light meal, perfect for lunch or later at night when you’re hungry but don’t want to eat a ton.

Dressing:

Balsmaic Vinegar and Olive Oil in a 2:1 ration

A squirt of Dijon mustard

A lot of cut up scallions or spring onions tops (we’ve been getting these from our CSA so I used the green part)

Black Pepper

Whisk everything together and you have a good dressing.

Salad:

field greens

carrots

cucumbers

whole wheat cous cous (1/4 cuo cous cous per serving)

1 cooked vegetarian chicken patty per serving

1. Toss field greens in the dressing and make a bed for the rest of the salad.

2. Put a scoop of whole wheat cous cous on top of the greens.

3. Surround the cous cous with sliced vegetables. We had cucumbers and carrots.

4. Top the cous cous with strips of vegetarian chicken.

5. Drizzle a little dressing on top of the “chicken”.

I like my vegetables to stay crunchy which is why I pre dressed the greens.

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2 bunches bok choy

1 cloves garlic

1 handful braising greens

1 tbs capers

olive oil

cous cous

greek yogurt

1 clove garlic

1 radish

1. Coat a pan with olive oil and saute roughly chopped greens and garlic. Add a little bit of water and let evaporate until everything is the desired texture. I found that doing this takes out some bitterness from the greens.

2. Add the capers.

3. Season to taste.

4. Mix the yogurt finely chopped radish, some more garlic, and a drizzle of olive oil to make a yogurt sauce

5. Serve over cous cousIMG00013-20090613-1619

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This serves 2

1/2 cup whole wheat cous cous

1 1/4 cup butternut squash soup, divided into 3/4 and 1/2 cups

1/4 cup water

1 package “chicken” strips, I like these

hot sauce

1/2 cup peas

1. Add a few dashes of hot sauce and black pepper to the 1/2 cup portion of soup. Add the “chicken” , making sure it is completely coated with liquid. Cover and let sit for at least 30 minutes.

2. Prepare the cous cous using 3/4 cup of soup and 1/4 cup of water instead of all water.

3. After marinating the “chicken” brown it in a frying pan sprayed with cooking spray.

4. Add the peas to the cous cous and serve with the chicken on top.

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