Variations on Couscous

I've started taking various couscous and rice salads to work for lunch - I don't really have measurements for any of the ingredients so just put in how ever much you like (all of these are made to get about 2 servings since I'm the only one that eats them):

Roasted Corn and Garlic Couscous

Roast one ear of corn (shucked and salted) in a 400 degree oven for 15-20 minutes on a baking sheet sprayed with some cooking spray. Turn the corn every 5 minutes so it cooks evenly. Along with the corn, wrap 2-3 large cloves of garlic in foil and place on the baking sheet as well.

Prepare 1-2 servings of couscous (I use vegetable stock instead of water)-let cool slightly. Once the corn is cool enough to handle, slice the kernels off into the pot with the couscous. Finely dice the roasted garlic and add to the pot.

Stir in any combination of vegetables: shredded carrots, peas, chopped broccoli, bell pepper, tomatoes, etc. Salt and pepper to taste.

Moroccan Themed Couscous (which is a silly name since couscous is Moroccan in it self)

Prepare 1-2 servings of couscous (cooked with vegetable stock) - let cool slightly. In large bowl combine honey, cinnamon, and cumin - stir to combine. Put still warm couscous on top of honey mixture in bowl and stir (the heat from the couscous will help melt the honey). Stir in golden raisins, shredded carrots, and sliced almonds. Salt and pepper to taste.

Wild Rice Salad

Prepare 1-2 servings of wild rice mixture (cooked with vegetable stock).* In bowl combine chopped baby spinach leaves, cherry tomatoes cut in half, and diced bell pepper. Stir in rice while still warm to help wilt the spinach slightly. Salt and pepper to taste.

* I personally use a whole grain brown basmati and wild rice mixture - it isn't quick cooking so it takes around 45 minutes to cook but it's good for you so I don't mind.

Vegetarian “Crab” Cakes

I made this one today for dinner - pretty good if you don't like (or don't want to buy) crab meat.

Vegetarian “Crab” Cakes

Ingredients:

2 cups coarsely grated zucchini
Salt
1 cup soft bread crumbs
1 egg, beaten
1 - 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
Juice of 1/2 lemon
1/4 cup chopped parsley
Vegetable oil, for frying
Tartar sauce
Lemon wedges

Preparation:
Place the grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes in the colander, allowing excess moisture to drain. Squeeze to remove additional liquid. (Zucchini should be fairly dry.)

Place the zucchini and bread crumbs in a large bowl, and mix together well.

Place the egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well.

Pour the egg mixture into the zucchini–breadcrumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a sauté pan, and cook patties on both sides, browning well. If you like, serve with tartar sauce and lemon wedges.

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-I cut the recipe in half since I was the only one eating it.
-I also used half fresh bread crumbs and half dried seasoned bread crumbs.
-Make sure the cakes aren't too thick in the middle or they won't cook all the way and they get gummy.

Salpacio Salad

Here's one of Bobby Flay's recipes I made for Will on Sunday. (My own notes are at the bottom)


Salpacio Salad


3 (8-ounce) boneless skinless, chicken breasts
2 red onions, peeled and cut into 1/4-inch thick rings
Olive oil
Salt and freshly ground black pepper
3 carrots, peeled and shredded
1/4 cup chopped fresh parsley leaves
1/4 cup thinly sliced scallions 2 cups good quality mayonnaise
1/4 cup low-sodium chicken broth
2 tablespoons white wine vinegar
3 cloves garlic, chopped
2 tablespoons Spanish paprika (smoked paprika)
1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)


Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper. Grill chicken for 4 minutes on each side or until slightly charred and just cooked through. Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing.

Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through. Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.

Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth. Pour the mayonnaise mixture over the chicken and gently toss to combine.

Transfer the mixture to a platter, top with vegetable chip sticks, and serve.

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--I ended up having to grill the onions on a piece of foil on the grill because all the rings came apart and its hard to grill a pile of onion rings on a grill grate, but they turned out fine.
--Again with the onions - having both grilled red onions and scallions was just a little too much onion - I would reduce the amount of one or both of them.
--I also chopped up some carrots in my food processor and then added them to the mayo dressing (a sneaky way to get more veggies into the meal).
--I couldn't find the Terra brand veggie sticks (the ones I did find were not really all that good for you) but I did get Terra brand red potato and fine herb chips, which were excellent.

Food Creations

Decided to have a seperate blog for all the different recipes I try out (kinda stole the idea from Nick and Ali) and it keeps the other one from getting too cluttered... ok ok.. I just wanted to have more than one blog! (I'm super cool... I swear). And let me know if you try any of them out for yourself too...