Sunday, March 15, 2015

Couscous Bowls

Yummy note: This month with our Secret Recipe Club, I really wanted to make sure I tried a recipe using an ingredient that I have never really cooked with much before. I often get wrapped up into looking at these amazing recipes from all of the Secret Recipe Club bloggers, I start to forget why I initially joined the SRC and that was to try out new or different ingredients, not just different recipes. So when I was assigned the Pajama Chef this month, I wanted to keep that in mind while reading through Sarah's blog. Lunch is really one of those meals that doesn't quite fit into meal planning, and I never really have much planned, so I like quick ideas for lunch. When I saw the Pajama Chef had a handful of ideas for 10-minute lunch ideas, I knew this was the category I had to check out. So what a perfect match, as I found this flavorful couscous bowl! I have never really made anything with couscous before so it sounded perfect. :) Boy, was it easy to make! I didn't realize that couscous was this quick to make and delicious when added with other simple ingredients. In Sarah's Italian Chicken & Veggie Couscous Bowl recipe she noted it would be easy to add and change up the ingredients, so when I realized my leftover chicken was no longer to be found in my fridge when I went to make this, I decided to saute up some quick shrimp for a slight variation. Success! A quick and delicious lunch was made, and this recipe was portioned just right for one hungry mama or two smaller lunches. Enjoy.  

Couscous Bowl 




Ingredients: 
1/2 c. water
1 tbsp butter
1/2 c. couscous
1-2 tbsp olive oil
1 c. sauteed shrimp (or leftover chicken)
1 c. frozen vegetables
salt/pepper/garlic powder to taste

1-2 green onions, diced
large handful spinach, chopped
Italian dressing
* Yummy Note - Can use other variations of vegetables and protein for this dish. - See original recipe and variations here

Directions: 
Bring water and butter to a boil and stir in couscous. Then remove from heat and cover. Let couscous sit for 5 minutes. Meanwhile, saute your shrimp with a little olive oil (or use leftover chicken) and the frozen vegetables for maybe 2-3 minutes. Towards the end, toss in your spinach and green onions and then season with salt and pepper to taste. Next, combine your sauteed mixture with the couscous. Top with a drizzle of Italian dressing and enjoy lunch! 

Hello- meet couscous - a quick-cooking grain. 
Quickly saute vegetables and a protein together while the couscous is standing and the dish comes together quickly.
Combine together for a perfect lunch! 
Shrimp & Veggie Couscous Bowl - made in about 10 minutes! 
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