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by Sarah Steimer

This was THE perfect dish on one of the first days it really felt like fall. Now I'm pumped for harvest food.

  • about 8 inches of kielbasa – is that a link? it doesn’t mat
  • 1/2 apple, diced – preferably a Granny Smith
  • 1 corn cob
  • 1/2 red onion, diced
  • 1/4 cup onion, diced
  • 2 cups couscous, cooked
  • olive oil
  • 1 tablespoon maple syrup – fake, real or otherwise
  • salt and pepper, to taste

In a medium pot, boil the corn and the kielbasa. Remove from the water and let cool. Cut the kielbasa into bite-sized pieces and cut the corn off the cob.

The best part was definitely the kielbasa - I've kept it frozen from my favorite butcher in Pittsburgh: Cheplic in Finleyville, Pa. It's stuffed with hot peppers and cheese, can't beat it.

Saute the onion and corn with olive oil until the onions are translucent. Add the kielbasa, corn and maple syrup. Season with salt and pepper. Serve over warm couscous.

Serves two.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Sarah Steimer

I would maybe add a little dressing next time. Sometimes couscous is a bit dry to me.

  • 2 boneless, skinless chicken breasts – make sure your pieces aren’t too thick or else they tend to dry out as you try to cook them through
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • salt and pepper
  • 3⁄4 cup couscous
  • 3/4 pound cherry or grape tomatoes, quartered
  • 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
  • 1/2 cup torn fresh basil
  • 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Heat some oil in a large skillet over medium heat. Season all sides of the chicken with the paprika, cumin, salt and pepper – patting lightly so the seasoning sticks. Cook the chicken until golden brown and cooked through.

Make couscous according to the directions on the box. Fluff with a fork when ready.

Add tomatoes, snap peas, basil, lemon zest and juice, a little oil, and salt and pepper to the couscous. Toss to combine. Slice the chicken and serve on top of the couscous salad.

Makes two servings.

Recipe adapted from: Real Simple

Photo: Sarah Steimer

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by Sarah Steimer

Rooibos couscous on a coffee-themed teatowel.

  • 1 1/2 cups water
  • 3-4 teaspoons of Rooibos
  • 1 cup couscous
  • 1 boneless, skinless chicken breast
  • 1 carrot, chopped
  • about 10 fresh green beans, chopped
  • 1 green onion, chopped
  • salt and pepper

Make tea with the water and Rooibos.  Put the tea in a saucepan on the stove and bring to a boil. Remove from heat and stir in couscous and onions.

In the meantime, steam the carrots and beans until tender. Cut the chicken into pieces (whatever size you like) and saute in a pan with oil, seasoning with salt and pepper. Stir together all ingredients and serve. You don’t get a very strong Rooibos taste in the couscous, but you still get the benefits. And it turns the white-ish couscous a really cool rust color.

Makes about two servings (as a main dish).

Recipe adapted from: Tea Chef

Photo: Sarah Steimer

Rooibos (aka Red Bush) facts

-Good for: Allergies and skin. Rooibos contains the bioflavonoids Rutin and Quercetin that help block allergy-causing histamines inside your body. It also has alpha hydroxy acid and zinc, which can help your skin if you have acne, eczema and sunburn (you can even apply it directly to the skin).

-Origins: Rooibos comes from a plant grown in the Western Cape Province of South Africa. The leaves are green but turn red when oxidized. South Africans prefer to drink their Rooibos with milk and sugar.

-Taste: Rooibos has a very earthy taste, but is not very strong. It is usually sold by itself or mixed with flavors, most commonly with vanilla.

Sources: Teavana and Natural Health Remedies

*Throughout May, “Strange Brew” will feature tea-based recipes — all of which can be found here.

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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