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

Spring Goat Cheese Risotto

What’s one to do with leftover goat cheese and asparagus? Why make a goat cheese risotto with spring veggies, of course! Risotto has been a little controversial on Top Chef lately. Apparently, it’s supposed to spread on the plate and be a certain consistency to be...

Naan Flatbread with Curried Chickpeas and Edamame

I spent the first part of this week at a conference in Vermont with my lab mate Dave. The food at these things tends to be pretty mediocre, but we did have a delicious meal at American Flatbread in downtown Burlington (which was a super cute area!). Our flatbread was...

Orange Roasted Chicken

Time for part 2 of our New Zealand adventure (you can check out part 1 here)! After visiting Rotorua, we drove down to see Lake Taupo, the largest lake in New Zealand, which fills a caldera created by a huge volcanic eruption, and the Huka Waterfalls. Taupo is a...

Spinach Sauce Pasta with Shrimp

Work has been more hectic than usual lately so I was trying to brainstorm ways to be more efficient when a light bulb went off and I realized that I could save a bunch of time if I started running home from work a few times a week! Not only do I get a great workout...

Shrimp Tacos with Corn Salsa

There are some things I never pass up and one of them is corn on the cob. I will eat it anytime, anywhere, even if I don’t have any floss with me. The deliciousness is definitely worth having a few annoying pieces stuck in my teeth! Of course, fresh summer corn is...

Peanut Sauce Pasta with Chicken and Broccoli

My hubby found the lid of our food processer in the recycling today. How in the world did it get in there?!? Luckily he noticed it before emptying our bin on the curb and disaster was avoided. I haven’t gotten enough sleep this week, and apparently it caught up with...

Cheddar, Feta, and Pecorino Romano Mac & Cheese

First of all, thanks to everyone who entered my blogiversary giveaway. A few of you correctly guessed the very common ingredient I don’t like is....black pepper! In fact, when Apolinaras wants to make sure I don’t dig into his portion of mac & cheese, he’ll...

Farfalle with Mushrooms and Goat Cheese Sauce

This pasta has Apolinaras’ name written all over it. I guess you could call him my muse from time to time. He looooves mushrooms and was so happy when I encouraged him to go ahead and put the pricey fresh shitakes in the grocery cart the other day. When I told him I...