Sunday, February 22, 2009

Italian couscous

This is one of DH"s favorites and after potluck yesterday he told me in no uncertain terms that it HAD to be added to my cookbook and blog. So here we go...



* 2 cups no-chix broth
* 1 tablespoon butter
* 1 (10-ounce) package plain, uncooked couscous
* 1/3 cup grated Parmesan cheese
* 1 tablespoon fresh lemon juice
* 2 tablespoon olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 3 tablespoon chopped fresh parsley

All of these measurements are approximations, so just play with them until you get the taste that's right for you. Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.


Yesterday, I used
1 can quartered and finely diced artichoke hearts
1 can diced tomatoes with garlic and onion
1 can med black olives, diced
1 can Terkettes
Healthy marinade of homemade lemon juice/olive oil Italian dressing.

First of all, for the Terkette part, they need to be diced, floured, skillet fried in bread crumbs, parmesan, and Italian seasoning. Although I think any substitute would work here. I've used Frichik and Chops in this also. And they don't have to be fried either. I've tried it both ways and the non-fried is certainly healthier, and tastes fine, but we just love the texture and skillet flavor we get from the fried.

This concoction is definitely best used the next day after the flavors have all had a chance to gather and mingle and get happy. It's a 10 minute meal and it is delicious. Enjoy!

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