When it comes to clothes, I am not really a "has to have it" kind of girl. My compulsive shopping side takes over when I see cookbooks. Or in this case, cooking magazines. And, no, I will never admit to how much I spent on cooking magazines today. :) Maybe it soothes my soul to look at pictures of things I may cook in the future - a sort of "light at the end of the tunnel" when I have blessed FREE TIME back again.At least today was Sunday. A day of leisure spent with my husband, who wondered aimlessly around a Kroger with me for an hour. (In return, I went to a movie with him. Movies are his cookbooks. :) ) Today was also the first time in three days we ate at home. And that, given the chain restaurant only black hole where I currently reside, is definitely a blessing.
This is one of my favorite recipes - quick, easy, filling, with a bit of a bite. Good hot or cold as leftovers, so it doubles as lunch for work tomorrow! And for those of you interested in cutting back on meat, it's perfect for a "Meatless Monday".. er, Sunday.
This recipe is originally from Martha Stewart's Everyday Food. I have to gripe just a little bit here - the editors of the magazine go to all the trouble of posting the nutritional information (which, don't get me wrong, I am incredibly grateful for), but they leave off how big a serving size is. Realistically, I can figure it out myself by the number of servings, but here is what usually happens in my house: Mr. Husband runs up the minute food is ready and takes an extra large helping. Then with what is left, I have to figure out how to divide the amount to make what would have been the 4 normal servings the recipe calls for. Really, Martha, can't you just go the extra mile and tell me that a serving is X number of cups?
(The pre-dinner bolus. Also,
FYI -please excuse the pictures today. I am neither a food photographer or a real photographer, and I'm working off an iphone - I realize these are a bit blurry!) Couscous Salad with Black Beans, Mushrooms, and Corn
(EF notes that if you can't find Israeli couscous, which is different than regular couscous, you can sub in Orzo. I used half and half because I ran out of couscous. :) )
-2 tablespoons extra virgin olive oil
-1 cup Israeli couscous
-coarse salt and ground pepper
- 1/2 pound cremini or button mushrooms, sliced 1/2 inch thick (I used baby bellas. I think they have more flavor.)
- 1 small bunch scallions, white and green parts separated and thinly sliced
- 1 1/4 cups corn kernels (the original recipe specifies fresh, but I used frozen. Still delicious.)
- 1 can (15.5 oz) black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- 1 jalapeno, chopped (original recipe states this is optional. Don't leave it out. I think it would be a bit bland without it. This really gives it a nice flavor, in my opinion.)
- 1 avocado, sliced
1. In a medium saucepan, heat 1 tablespoon of oil over medium high. Add couscous and cook, stirring occasionally, until golden brown and fragrant, about 4 minutes. Add 1.5 cups of water, season with salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
2. Meanwhile, in a large skillet, heat 2 teaspoons of olive oil over medium-high. Cook mushrooms, stirring occasionally, until golden-brown - about 5 minutes. Season with salt and pepper; transfer to a large bowl. Add 1 teaspoon of oil to skillet and add corn and scallion whites, stirring occasionally. Cook until soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
3. Add couscous, black beans, lime juice, jalapeno, and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among 4 bowls (preferably before your husband comes in the room) and top with avocado.
Nutritional info - Makes 4 servings. Per serving - calories -432; fat - 15; protein - 14; carb - 62; fiber - 11.
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