Tag Archives: couscous

Dinner last night

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I really enjoyed my dinner last night. It was the first time I actually looked through my blog to see what I would make for dinner instead of going through a cook book or pinterest. Over the years I’ve started posting more and more original recipes and it was sort of exciting for me to look through and see all the posts I’ve written.

I usually decide what I’m going to make for dinner based on what I have available in my fridge and pantry. I happened to have some beef stew meat in the freezer and decided to make spicy chipotle beef. I didn’t have fresh cilantro so I had to omit that but other than that I followed my recipe. It was just as good as I remember it being except in the original version I used 2 whole cans of chipotle peppers which turned out to be too spicy, even for me. Always learning in the kitchen! Continue reading

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Roasted vegetable couscous

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I truly love couscous and if you follow my blog you probably already know that (I have posted quite a few couscous recipes). I love cooking and eating it. It’s so versatile. You can flavor it with so many different things. I almost always put lemon juice in mine, and this roasted vegetable couscous was no exception. This was the perfect accompaniment to my chicken with wine and thyme sauce (recipe to come). The lemon juice brightens the flavor so it’s still light and fresh enough for summer, but the roasted vegetables give the dish a nice depth, so it also works for fall.

You can really use whichever veggie combination sounds good to you, whatever you have on hand, as long as they roast well (obviously don’t use veggies like cucumbers or celery). I happened to have asparagus spears, sliced baby portabella mushrooms (another item I cook with frequently), red bell pepper, leftover yellow squash, and some red onion. All the veggies should be cut into bite sized pieces. Continue reading

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Spring time couscous

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It’s officially spring time here in New Jersey! Although the weather is not reflecting the season currently, I still felt inspired to create a spring time dish. I also desperately need to make a trip to the grocery store, and so last night was basically a night to use up some of the remaining ingredients in my fridge. The reason I call it a spring time dish is because it has so many bright flavors that people normally associate with the weather warming up. Scallions, corn, and lemon are the main components of this dish aside from the couscous, obviously. Continue reading

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Versatile food – Couscous

I love cooking with couscous. However, a lot of people don’t cook with it regularly. Most people probably serve it plain and use it to soak up sauce as an alternative to rice or pasta. It can be intimidating because it’s hard to categorize – is it a type of rice or a type of pasta? To make things more complicated, there are many different kinds of couscous – Moroccan (small), Israeli (mid-sized), and Lebanese (the largest). I generally cook with the smaller variety, which is also the easiest to find in the grocery store and the easiest, most quick cooking. Continue reading

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