Tag Archives: couscous

Chicken Marsala

Chicken Marsala 1 (Large) cropped2

Katie:  This was a great weeknight meal!  Ken happened to have couscous and asparagus, and I brought over a few extra ingredients to make this delicious Chicken Marsala recipe from Cooking Light, with a side of steamed asparagus.  The combination of mushroom-garlic couscous, topped with tender chicken breast, mushrooms, peas, and a savory marsala sauce was perfect!  We had to cook the chicken longer than called for, since a frying pan wasn’t quite as effective at flattening chicken as a rolling pin, but otherwise we didn’t make any major changes.  It was a nice meal to enjoy on a busy Monday!

Chicken Marsala 2 (Large)correct

Israeli Couscous with Olives and Roasted Tomatoes

Katie:  I like making couscous, especially since it’s pretty easy to prepare.  It’s not very flavorful by itself, but it works well as a base with other ingredients.  While I’ve often had the finer variety of couscous, I’ve recently tried Israeli (or Pearl) couscous which is bigger, chewier, and a little more flavorful.  I was excited to try this recipe for Pearl Couscous with Olives and Roasted Tomatoes from Smitten Kitchen.  It pairs Israeli couscous with roasted grape tomatoes, olives, fresh herbs, and a dressing made with roasted tomatoes and roasted garlic.  I made this recipe as written, using fresh herbs from the garden.  It went well with fish, and was a good choice for a summer dish! 

Squash and Chickpea Moroccan Stew

Matthew:  To use up my last two CSA butternut squashes, I decided to make this stew from Smitten Kitchen.  Since I had so much squash, I left out the potatoes.  It was really good with the spices and olives.  I served it with cilantro and plain yogurt and instead of using regular couscous, I used israeli couscous.  It was definitely a good, healthy winter dish.

It’s not just for meatballs!

jill pickle:  Yesterday I had to make a dish for our quilt picnic get-together.  One of my favorite dishes is Ina Garten’s Curried Couscous.  You can make it ahead of time- (it’s actually better when it sits in the frig a while!) and you serve it at room temperature so you don’t have to worry about keeping it cold or hot!  It’s fast and easy to make and you can add any ingredients you want!  When I made it, I added grated carrots, slivered almonds, shrimp, chives, a small amount of carmelized onions, parsley, and peas.  I put the finished dish in my ‘meatball bowl’ (made at the Art Village in Stevens Point) for a lovely presentation!!