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5 Recipes for $58

12 Apr

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

[TABLE=17]

For a pdf version of this shopping list, CLICK HERE.

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Mint and Olive Chicken over Couscous

12 Apr

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

Couscous and Chicken Stuffed Peppers

10 Dec

Couscous and Chicken Stuffed Peppers
***This recipe was given to me by a friend I have known since grade school.***

Serves: 4
Prep. Time: 10 minutes
Total Cooking Time: 35 minutes


Ingredients:

2 bell peppers
1/2 cup couscous (cooked according to directions–if you can find microwavable, get it!)
1 zucchini, chopped
1/2 red onion, chopped
3 links chicken sausage (remove from casings)
1/4 cup goat cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Cut bell peppers in half, remove seeds.
3. Blanch bell peppers in boiling water for 10 minutes.
4. Cook chicken sausage, zucchini, and onion together until chicken is cooked through.
5. Add cooked couscous to chicken mixture for last minute of cooking.
6. Spoon mixture into bell pepper halves. Add goat cheese to top.
7. Bake for 10 minutes at 400 degrees. Set oven to broil until peppers are to your preferred crispiness.

Couscous with Zucchini and a side of Toasted Garlic Pita

5 Oct

Couscous with Zucchini and a side of Toasted Garlic Pita
Vegetarian Recipe

Total Time: 25 minutes
Serves 4

Ingredients:

1 cup chicken broth OR veggie broth for vegetarian version
3/4 cup plain couscous
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Ingredients for Garlic Pita:

4 small round pitas
1/2 cup melted butter
1 clove garlic, minced

Directions for Couscous:

1. Bring broth to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
2. Heat oil in a heavy skillet over moderately high heat until hot, sauté onion, stirring occasionally, until golden, about 6 minutes.
3. Add garlic and sauté, stirring, until fragrant, about 30 seconds.
4. Add zucchini and remaining and sauté, stirring occasionally, until just tender, about 5 minutes.
5. Reduce heat to moderately low, stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes.
6. Gently stir zucchini mixture into couscous. Just before serving, stir lemon juice.

Directions for Toasted Garlic Pita:

Preheat oven to 450 degrees F
1. Melt butter.
2. Add minced garlic to melted butter.
3. Brush garlic butter onto both sides of pita bread.
4. Place on baking sheet, bake in oven for approximately 7 minutes.
5. Serve hot with couscous!
3.

Chicken and Leek Couscous

3 Apr

Ingredients:

1 1/2 cups chicken Stock
2 tablespoons unsalted butter
1/4 cup golden raisins
1 1/2 cups plain couscous
2 tablespoon olive oil
1 1/2 pounds chicken breasts, sliced thinly
salt and pepper
1 large leek
1 cup red wine vinager
1 handful of fresh parsley, chopped

Directions:

1. Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight fitting lid.
2. When the liquid begins to boil add the raisins and couscous and take the pot of the heat.
3. Stir the couscous and place the lid on the pot. Let it stand.
4. Heat a non-stick skillet over high heat and add the olive oil. Add chicken in a single layer and season with salt and pepper.
WHILE CHICKEN IS BROWNING ON BOTH SIDES:
5. Cut the leeks in half lenghwise, then into 1 inch half moons.
6. Place leeks in colander and run them under cold water to clean.
7. Add the leeks to the chicken and cook 2 to 3 minutes. Lower heat and add red wine vinegar. Cook for 3 to 4 minutes. Add the remaining tablespoon of butter and stir into sauce.
8. Add parsley to couscous and mix it in.
9. Place couscous on plate and top with chicken and leeks.