Curried Couscous

Have you ever tasted something so delicious that it stayed on your mind for a while? Well, last year I had curried couscous for the first time. It was a bright yellow and had huge chunks of jalapeno peppers in it. It certainly wasn't the first time I have tasted curry. Nor was it the first time I had tried couscous. In fact, it wasn't even that great a dish! So why can't I get this dish out of my head? The reason is simple- it became a challenge.

Since that fateful day that was almost exactly a year ago, I have tried many different variations, trying to achieve the perfect curried couscous. Believe me, it's not nearly as obvious as it should be! For the most part, my couscous concoctions have been too heavy on the curry and nothing else.

And then it happened. Earlier today I was looking through some of my cookbooks to find a pasta salad for a friend's birthday party this weekend (in fact, it was at his party last year that I was introduced to curried couscous). While I was rather unsuccessful and ended up making my own (more to come on that later), I happened to find Ina Garten's recipe for curried couscous. Can you imagine what it feels to win the lottery? That's how I felt about finding this recipe. I wish I was joking.

But, of course, could I make it exactly the way she does? Of course not! Hers had things like sour cream (or yogurt- I don't remember), turmeric, and carrots. Not only did I not have these things in my house, but I wanted to lighten it up a bit.

And I have to say- after having 3 servings at dinner tonight, I think I can finally say that I've got my curried couscous recipe. It is spicy and savory, with a hint of sweetness. I'm not usually one to add sweet ingredients to savory dishes, but this turned out to be a must. I hope you come to enjoy it as much as I do.



Curried Couscous
adapted from Ina Garten

2 cups Water
2 cups Couscous (use whole grain whenever possible)
2 Tbsp Olive Oil
1/4 cup Chicken Stock
1 tsp Butter/Margarine
1 Tbsp Cumin
1 Tbsp Coriander
2 Jalapeno Peppers, finely diced
1 small Onion, diced
1/3 cup Dried Cranberries
Salt & Pepper to taste

Bring the water and 1 Tbsp of oil to a boil in a saucepan. Add the couscous and stir to incorporate. Remove the couscous from the heat and cover the saucepan. Let it sit and steam for 15 minutes. Add the rest of the ingredients and stir well, making sure to fluff all of the couscous.

Makes 6-8 servings

Turkey Meatloaf and Pasta Side

My day has definitely had its ups and downs. For instance, I did the ultimate impression of a sloth and I didn't get out of bed until after 1:30pm. That's right, it was the afternoon when I woke up. However, I had to write my final project for my summer class today, so my day started with total slothfulness (um, is that a word?!) and ended in a frantic dash to turn in my project on time... which, of course it wasn't. Mind you, if I'm being honest, I did play a game or two of Solitaire today.

So what does one do if you are me and you finally become hungry around 4pm? Too early for dinner and waaay too late for lunch? I have a linner. That's right- a linner. I did what I often do- throw a bunch of stuff together and hope for the best. Which, mind you, it was.

I started with half of a turkey meatloaf I made a couple of days ago. It was amazing. Surprisingly tender, flavorful, and even healthy. I added on a simple salad, mixed up a quick pasta side, and I was ready to munch away. Needless to say, I hoovered my entire plate in 3 minutes flat. I know. I was there.



Turkey Meatloaf

1 1/2lbs ground turkey
1 onion, diced
1 egg
1/2 cup bread crumbs (I used Italian flavored)
1 Tbsp Worcester sauce
Salt & Pepper
1/2 cup Ketchup, plus some more

Preheat oven to 400 degrees. Combine all of the ingredients except the extra ketchup. Form 4 small football-shaped meatloaves on a cookie sheet. Bake in the over uncovered for 20 minutes. Cover each meatloaf in a thin layer of ketchup (maybe 2 Tbsp per meatloaf). Put the tray back in the over for another 15 minutes.






Simple Pasta Salad

You'd never know this pasta dish was healthy. Seriously. The first picture looks like oil, right? Wrong! It's chicken broth- a healthy secret of mine. Sure, I used a smidgen of oil as well, but for the most part, if you use a non-stick pan, you don't need the added oil. This was seriously fantastic anyway.

Small handful of white/whole wheat pasta blend (maybe 1/8 lb)
1/4 cup chicken stock (I use organic)
1 tsp Olive Oil
1 shallot, finely diced
1 small garlic clove, diced (use one of the center ones)
1 Tbsp grated Parmesan
Salt & Pepper

Put pasta into salted boiling water. It should only take 3-4 minutes to cook. Add several Tbsp of chicken stock to a pan over medium heat. Add shallots and garlic. Cook for 30 seconds or so, until the broth is gone and the shallots are translucent. Add olive oil if you need to. Pour the cooked pasta into the pan. Add the rest of the broth and Parmesan cheese. Toss and serve.