couscous – Fun Foodie Family

Spicy Veggie Couscous

Asian, grains, potatoes, Side dishes...veggies, Vegetarian

Hello again! So I was thinking about what I wanted to take for lunch tomorrow. Today I ate a whole wheat wrap with spicy chicken, spinach, and hummus from my school. I added a bit of Light Ranch (the only kind they have) to the mix. It was actually pretty tasty. I would get that again! The menu tomorrow is not very promising, although they do have a veggie burger. Unfortunately, by the time I get to the veggie burger, it is pretty cold and stale. I don’t think many middle school kiddos choose it. Who can blame them…

So tonight I had some couscous left over at dinner. I also had half of both a yellow and orange sweet pepper, 1 jalapeno, 1 sweet onion, 1 small head of broccoli, and 2 cloves of garlic leftover from last weeks groceries. I chopped up all the veggies and cooked them in a bit of peanut oil for about 10 minutes. Then I added the couscous and a bit of soy sauce and pepper to add a bit of flavor. I stirred well, and cooked for another 5 minutes. Now I have a yummy lunch for tomorrow! =)

Oven Baked Tilapia

Seafood, Side dishes...veggies, potatoes, grains

Happy Thursday my fellow food fanatics! Thanks for supporting me in my culinary adventures in the kitchen. Here is another food win… oven baked tilapia. This fish turns out moist and flaky and has a delicious crunchy parmesan coating that my family loves.

Oven Baked Tilapia

Ingredients

3 large tilapia fillets- almost 1 pound. On sale, it cost less than $6.
1/4 cup milk
1 egg, beaten
2 cups breadcrumbs (plain or Italian will do fine)
1 tablespoon paprika
3 tablespoons parmesan
1 teaspoon each of onion and garlic powder
Salt and Pepper

Directions

Preheat oven to 450

Set up your 2 stations…
Station 1- milk and egg mixed together
Station 2- breadcrumbs, paprika, parmesan, onion powder, garlic powder, salt, and pepper.

Take your fish and dunk in station 1 on both sides well. Then dunk in station 2. Add each piece to a oven safe dish that has been coated with your favorite cooking spray.

Cook for about 12 \minutes- 6 minutes on each side; flip halfway through. This all depends on the thickness of your fish.

I served with pan roasted brown butter squash (brown 3 tablespoons of butter and add squash with salt and pepper), spicy sauteed spinach (bunch of spinach sauteed in olive oil, a tablespoon of both butter and marscapone, crushed red pepper flakes, and salt and pepper), and couscous cooked in chicken stock.

Deconstructed Chicken, Steak, and Veggie Kabobs with Couscous

Beef, Chicken, One pot meal, Side dishes...veggies, potatoes, grains

So what is a kabob, really? I have a little history lesson tonight to go along with your dinner courtesy of Wikipedia… look it up for the whole story…Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

Long story short; Meat on a stick, people. Unless you are preparing your own homemade skewers, not a good idea to grill ones from the store or add combinations of meats and veggies. Skewers require a good soak in water to prevent burning- at least 20 minutes- not sure I trust 22 year old Shane to properly soak my skewers for the proper amount of time. Plus, different meats and veggies take different times to cook, so you really have to be careful.

But these skewers were on sale and they looked so pretty. 2 chicken and 2 steak skewers. I took the chicken off the skewers first and cooked them in a hot skillet with a little bit of oil to cover the pan. After the first side was browned, about 10 minutes, I added the steak and veggies. I cooked the other side of the chicken for another 8 minutes. I cooked the steak on 6 minutes per side. I took the meat out and let the veggies cook for another 5 minutes while I cooked the couscous (boxed-follow directions) and steam fresh veggie (cauliflower and broccoli). I got a large bowl and plated the couscous, veggies, then meat on top. Make sure you add in all that delicious juice. This meal came together in under 30 minutes! Take that, Rachel Ray! =)

Lemon and Herb Chicken

Chicken, Side dishes...veggies, potatoes, grains

It is summer… hot and most of us spend more time in our bathing suits and short shorts than anything else. Summer is a time that we want to eat a bit lighter and fresher. Luckily, it is not hard to do. Just take a stroll through your local farmer’s market or even grocery store and there is fresh food abound! I had some chicken breasts defrosting this morning, and I was trying to think of a different way to cook them. I was sitting outside watching the girls play and reading magazines. I saw a chicken recipe in a Cooking Light Magazine that seemed intriguing. It was a spread on different kinds of summer skewers; they all looked delicious. One caught my eye…chicken, veggies, (tomatoes and peppers) and lemon skewers served with a side of herb dipping sauce. Eureka! I used this idea for my Lemon and Herb Chicken. I served it with a side of green beans and a lemon couscous with parsley and almonds. So good!!!!

Lemon and Herb Chicken

4-6 pieces of chicken- I used chicken breasts; they were on sale this past week. Use any cut you have on hand or that you like. Chicken thighs, and legs are a favorite in this family. I always try to find what is most affordable, though.
1 onion, chopped
2 carrots chopped
3 celery stalks, chopped- never throw out those beautiful leaves. I chop them up with the rest of the stalk.
3 cloves of garlic, crushed and chopped
lots of fresh herbs, chopped- I used parsley, sage, thyme, rosemary, and marjoram. I saved a handful for my couscous…
3 lemons- 2 for the juice and zest. 1 sliced and put on top of chicken pieces.
2 glasses of white wine- I used Pinot Grigio
salt and pepper

Directions

Salt and pepper your chicken. Heat a pan with a bit of olive oil on the bottom- about 2 tablespoons. Brown each side of your chicken. Depending on the kind and size of chicken you use depends on the time. For my chicken breasts, each side browned up in about 4 minutes on each side.

Take out the chicken and add in a bit more oil. Add in your veggies. Add seasoning. Cook for 15 minutes or so.
Add your wine. Cook down for 6 minutes or so.
Add your lemon zest and juice. Add your herbs.

Add your chicken back in. Add a lemon slice on each chicken. Cook for another 15 minutes or so, depending on the size and kind of your chicken. Thicker cuts and dark meat will take longer. I slice in to the bottom to make sure they are cooked through.

Lemon and Herb Couscous

I have started to buy plain couscous. You can add your own flavors and be creative. Until you get the feel for the amount of liquid to use, follow the directions on the container. Instead of water, I used 2 juiced lemons, lemon zest, and chicken stock. So much more flavorful! At the end, I mix in the rest of my chopped herbs and a couple of handfuls of sliced almonds. My girls LOVE almonds! You could sub slivered almonds, pine nuts, etc.

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