Cake, Batter, and Bowl

Mediterranean Couscous

Main Dishes

Some things are just meant to be. A couple of weeks ago I was jogging through Harvard Square when I heard someone calling my name. I was disoriented for a second, but when I turned around, I was surprised to see that it was my friend Rashmi from college – crazy, huh – we had no idea that we both lived in Boston! When we met for drinks the next week it felt like no time had passed at all, so I was super excited to have Rashmi and her hubby Ed over for a Greek-inspired dinner last weekend. I’m trying to relax more when we have friends over and not stress myself out by making too many dishes and spending the entire weekend in the kitchen. So, I kept things simple and served chicken kabobs with tzatziki alongside a big Greek salad and Elly’s amazing moussaka. Our guests brought kataifi for dessert and Greek wine.  It was a perfect evening of good food and even better company!

I also made a version of my favorite couscous to serve with the kabobs. It’s stuffed with goodies like artichoke hearts, sun dried tomatoes, chickpeas, feta, and almonds, and dressed with an oregano lemon vinaigrette. I often whip this up for dinner when I’m tired because couscous cooks so quickly and it’s filling enough for a full meal with just the almonds and chickpeas, which are pantry staples I always have around. But, the dish is really versatile and I often add other ingredients like chicken sausage or mix things up by stuffing the couscous into roasted bell peppers!

p.s. Congrats to Cara who won my CSN Stores gift card giveaway!

Mediterranean Couscous
Printable Recipe

Ingredients:
2 cups chicken stock
2 cups whole wheat couscous
5 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, minced
Juice of 2 lemons
2 teaspoons oregano
1/2 teaspoon salt
1 14-ounce can artichoke hearts, drained and chopped
1 cup chopped sun dried tomatoes
1 15-ounce can chickpeas, drained and rinsed
1 cup crumbled feta
1 cup toasted coarsely chopped almonds

Directions:
To prepare couscous, bring chicken stock to a boil in a large saucepan over high heat. Remove from heat, pour in couscous, and stir well. Cover and let stand for 5 minutes. Fluff couscous with a fork.

Meanwhile, heat 1 tablespoon olive oil in a nonstick pan over medium high heat and sauté onion for 5 to 7 minutes or until softened; add garlic and sauté 1 additional minute.

Whisk remaining 4 tablespoons olive oil, lemon juice, oregano, and salt in a small bowl until smooth to make the lemon vinaigrette.

Place couscous, onions, artichoke hearts, sun dried tomatoes, chickpeas, feta, almonds, and lemon vinaigrette in a very large bowl and mix until well combined. Makes 8 servings.

Nutrition: 586 calories, 23.8g fat, 16.6g fiber, 21.0g protein per serving
Cost: $2.21 per serving

Chicken Sausage Pasta with Broccoli and Sun-Dried Tomatoes

Sometimes I get in a dinner rut and forget how much I enjoy cooking with certain ingredients. I was recently reminded that I hadn’t used chicken sausage in a long time after seeing a few delicious and quick meal recipes on Meghan’s fantastic blog, You’re Gonna Bake It...

BBQ Chicken Tacos

I tune everything out when I’m reading, which can be a good or bad habit depending on the situation. Good because I can read in any environment and not get distracted, but bad for the same reason because I keep missing my bus stops! I have a 45 minute commute, and...

Pancetta and Sun-Dried Tomato Stuffed Chicken Breasts

We just got back from our annual lab ski trip, where stayed in a huge house up in New Hampshire and hit the slopes and snowshoeing trails at Mount Sunapee. We all had a great time relaxing, hanging out, and enjoying some incredible meals. Everyone signed up to make a...

Blackened Chicken Breasts with Gorgonzola Sauce

My recipe for Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon is one of my favorite main dishes on my blog, but pounding out chicken breasts and stuffing them takes more time than I want to put into a meal during the week. So, I recently decided to...

Thai Shrimp Green Curry

Happy New Year! Can you believe it’s already 2011? I smile every time I think about 2010 because we made it a great year. The highlight was our big vacation when Apolinaras and I visited his home country of Lithuania over our anniversary. On the career front,...

Toasted Almond and Roasted Red Pepper Pesto Pasta

Please don’t judge this recipe by the picture. It’s not the best looking pasta dish to begin with and my hopeless photography skills definitely don’t help do it any justice, but I can guarantee you that it’s worth making! I was recently asked whether I usually end up...

Asparagus, Mushroom, Spinach, and Chicken Lasagna with Goat Cheese Sauce

Dinner party time! Shannon, Elina, and I decided to follow up our Spanish tapas party with a spring themed feast. Shannon rocked the appetizer course with a radish and polenta masterpiece and Elina’s scrumptious lemon strawberry shortcakes were the perfect sweet...

Flank Steak with Red Wine and Tamarind Sauce

Ah yes, it’s finally time to share my very first beef recipe! We don’t eat a huge amount of red meat, but every once in awhile a serious craving strikes and I just have to devour a juicy burger or steak. I only recently began cooking steak at home though because I was...