Tuesday, August 27, 2013

Fresh & Crunchy Couscous

It's been quite awhile since I made anything different than my go-to salad and saltine dinner, but after listening to a coworker recently describe her homemade shrimp fried rice, I got a craving for couscous--with some crunch.

The final product may not look too different from previous meals I've posted, but I promise you this:  the flavors and texture will bring welcome variety.

First, prep your ingredients...

 De-shell some pistachios

Season & *lightly defrost peas & corn 
(fresh is fine, too, but frozen is cheap & easy!)

Dice some carrots nice and small. Leave them raw to add texture 
(and retain nutrients)

Pick your freshest & favorite spices.

Sear your favorite fish (these are tilapia filets) with olive oil, salt & pepper.

To get the spice & fish flavor all over, pour defrosted 
veggies right in the pan.  
*TIP: If you cook them and then put them in the pan, your peas and corn will be far too soft and lifeless at the conclusion of your meal, so leave them somewhat solid before this step.

[Perfectly cooked couscous=flaky when forked]

[Here comes the crunch!]

[For a truly fresh & unique twist, sprinkle on some fresh cilantro and a squeeze of lime or lemon juice]

[Can't you just taste the spice and feel the texture?]

[Fruity finisher: white nectarines soaking in a chardonnay bath]

No comments:

Post a Comment