Corn and bean salad

I really like making things that can be changed to make it seem new or different. I sometimes call my meals "creations" because there often isn't a good name, I just throw things together. Corn and bean salad is something that you can do a lot of different things with. Here, I added couscous to make it a main dish. I admit that it makes it similar to the southwest couscous I already posted, but I often leave the couscous out. If you want, you could throw in some meat - chicken, beef, pork, shrimp, whatever. One time I had avocado that I chopped up. Hard to go wrong, really, which is nice to use up whatever you have.

Corn and bean salad
Serves: 4-6 Cook time: about 15 minutes


1/2 cup couscous
1/2 cup water

1 bell pepper, chopped into small pieces
1 (15 oz) can black beans
1 cup frozen corn
1/2 tsp cumin
1 1/2 tsp tabasco

- In a small pot, bring water to a boil. Once reached, turn off, add couscous, cover, and remove from heat. Let sit for 5 minutes.
- While couscous is sitting, chop bell pepper, drain beans, and put them into a large bowl with the corn.
- Once couscous is done, stir it into the bowl.
- Sprinkle spices over the top and stir in. Eat immediately or wait and let the flavors blend.

Southwest Couscous Salad

I can't believe I've put up so few couscous recipes! Well, time to fix that. This one has a southwestern kick to it with the kidney beans and salsa. It works as a main dish or a side. If you feel the need for meat, I would chop it up and pan fry it with minimal oil (or cooking spray) and season with cumin, chili powder, and garlic salt (or any blend to your liking.) It's served cold, which makes it perfect for parties or making ahead. If you use frozen corn, the corn cools the couscous and the warm couscous thaws it, so you can also make it right when you want to eat. Leftovers are good for lunch, too.

Southwest Kidney Bean Couscous Salad
Serves: 4 as main dish, 2-3 as a one-dish meal, or 4-8 as side.


3/4 cup uncooked couscous (I use whole grain)
3/4 cup water
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup salsa
3/4 cup frozen corn
1 medium bell pepper, diced (I used green because I had it)
1/4 cup onion, chopped
1 tsp cumin

- Boil water in a small saucepan. When water boils rapidly, remove from heat, add couscous, and cover. Let sit 5 minutes while preparing vegetables.
- Chop up the pepper and onion. Place in a large bowl. Add beans, salsa and corn to bowl.
- Once couscous has sat for 5 minutes, add to bowl and fluff with a fork (even if everything else isn't in the bowl yet.)
- Mix with a fork and serve immediately or cover and chill in fridge until serving.
- Topping options: Top with cheese (jack, cheddar,pepper jack, feta) or sour cream.

Nutrition info (for 1/4 of recipe using regular couscous): Cal: 528 Fat: 1.9g Carbs: 100 (but 20g of fiber) Protein: 30g

Breakfast couscous

Similar to rice, couscous can be eaten sweet. I usually have this for breakfast, but really any time would be fine. The basic process is just as quick and easy - it's the additions that take longer. I've just listed "fruit" below because you can use whatever's on hand. I've used dates, raisins, cherries (really good, but pitting them was an awful pain), strawberries, and dried apricots. I bet apples and pears would be good, too.

Breakfast couscous
Serves: 4

1 cup couscous
1 cup water
3/4 cup milk
1/2 cup sugar (If you use dates, omit completely - can be left out with any fruit if you like)
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 -1 1/2 cup fruit
3/4 cup nuts (Almonds, walnuts, pecans, or cashews)

- Bring water to a boil. Remove from heat, add couscous, and cover.
- Chop fruit and nuts if necessary.
- After couscous has fully cooked (5 minutes) stir in milk, cinnamon, nutmeg, and fruit. Heat on medium, stirring occasionally until heated through.
- Add nuts right before serving.

Couscous & chickpea salad

A recipe to go with my favorite pasta recommendation. The time I took a picture, I added 1 bell pepper and 1 small cucumber, cut into small cubes. Olives would be a good addition, too.

Couscous & chickpea salad
Serves 3-4 (as main dish – 6-8 if a side!)

1 c water
1 c couscous
1 cube/teaspoon chicken (or veggie, or anything) bullion

1 (15 oz) can chickpeas
1 med. tomato (or 2 roma tomatoes)
1 clove garlic
¼ t chili powder (I used chipotle chili powder, but cayenne or another would work)
1/2 t dry basil
feta cheese

- Boil water with bullion in medium sauce pan. When water reaches a steady boil, remove pot from heat and pour in couscous. Cover with lid, let sit for 5 minutes while you prepare the rest.
- Chop tomato into small cubes, put into large bowl. Mince garlic (I use a press) and add to bowl with tomatoes. Open and drain chickpeas, add to bowl. Add chili powder and basil to bowl, stir.
- When couscous is ready (when the 5 minutes is up) add it to the bowl and mix.
- Serve immediately or put in the fridge to chill. I like to have the feta available for those who want it to put on top of their own.

Chicken and Couscous

This dinner takes a bit longer but makes a good portion, great for taking as a lunch later in the week!

Prep time: 20 minutes plus 20 minutes marinating time - Cooking time 10 minutes - 4 servings

Ingredients
Chicken
1/2 c orange juice
2 T honey
2 T soy sauce
2 cloves garlic finely chopped
1 lb chicken cut into 1 1/2 in peices
2 T olive oil

Couscous
1 c chicken broth
1/2 c orange juice
1 scallion (green onion)
1 T olive oil
1/2 t salt
1 c uncooked couscous

In a large bowl, combine the orange juice, honey, soy sauce, and garlic. Stir in the chicken until well mixed. Marinate at room temperature for 20 - 30 minutes or in the refrigerator for up to 2 hours.

Prepare the couscous. In a medium sauce pan, combine the chicken broth, orange juice, scallion oil and salt.

Heat the broth mixture to a boil over medium heat. Stir in the couscous. Cover the pan, remove the pan from the heat and set aside for at least 5 minutes

Meanwhile, pour 2 T of olive oil into small frying pan. Add chicken to pan, without marinade. Stir fry quickly for 5 - 7 minutes or until chicken is opaque in center

Serve chicken over couscous and enjoy!

(this recipe is derived from Grover's Chicken and Couscous with Juice-Juice from C is for Cooking)

Couscous: World's fastest pasta

First, I am not talking about the boxes of pre-flavored couscous. I mean the canisters you can get from the grocery store in the pasta aisle or, better yet, in the bulk foods section. Couscous is a type of pasta and comes in regular or whole grain. And not Israeli couscous, either, it is bigger and takes a little more attention. Though some say that the time and attention is worth it. (You will know the difference because the package will say.)

Basic stovetop preparation:
- Boil 1 cup water.
- When water is boiling, take off heat, add in one cup couscous, cover.
- Wait 5 minutes, fluff with a fork.

Basic non-stovetop prep:
- Put couscous in a bowl or container with a lid.
- Boil 1 cup water.
- Add water to couscous and cover with lid, plate, or plastic wrap.
- Wait 5 minutes, fluff with a fork.

You can make any amount you need, the only thing to remember is equal parts water and couscous. Couscous is versatile and more like rice than noodles - you can add sugar, fruit, and milk for breakfast or top with meat, veggies, and sauce for dinner.

Serving size: I usually eat 1/4 or 1/3 cup (measured when dry), but 1/2 cup would be reasonable for a larger appetite.