Tag Archives: Cous Cous

Anoter Meatless Monday: Balsamic Roasted Veggies with Cous Cous

This particular recipe I saw on Cate’s World Kitchen, and knew it’d be a great beginning of fall dish. My fiancé and I are both big fans of balsamic vinegar, to the point where sometimes we use just that as our salad dressing. I wound up omitting the mushrooms because he isn’t a big fan, and instead of Japanese eggplant, I just used regular. Of course I threw some spices on it as well to warm it up a bit!

I’ve been spending more time in the kitchen the past week and a half thanks to my latest and greatest running injury. I somehow managed to out-do myself, and have had trouble walking since last Thursday (the 9th). While running in our Vibram Five Fingers, at about mile 5 I felt pain in my achilies and ankles, so I stopped. Walking helped a lot, and I didn’t feel too awful on the drive home. However, as soon as I got out of the car, I could barely walk – that 20 minute drive gave my muscles and tendons the perfect amount of time to tighten up, and swell. The next day I could barely walk; I shuffled myself through the office awkwardly. I’ve been icing it daily, and my canckles are slowly going down. I’m anxious to get back to running, but realize I need to wait until I have absolutely no pain when walking before doing so. I had a little breakdown on Saturday night from sheer frustration and discomfort, as I have a 5k race in just 3 weeks that I was hoping to PR at. I’m hoping to get in a mile or two today, as I’m slowly feeling better. But we’ll see.

But back to the food! The recipe was straightforward and easy; it was nice to chop up the veggies, coat them in the balsamic vinegar, throw them in the oven, and leave them for a bit to do homework. I always appreciate meals that don’t require constant attention. I decided to use a package of cous cous that my parents actually gave me over the weekend. I have no idea why they even have cous cous in the house, because my dad loathes it. Cous cous and ginger are on his hate list, which I think is so weird, because other than that, he loves pretty much everything. Oh, and he hates chocolate and mint combined, but so do I so I’m okay with it! It was a pine nut cous cous, which was a nice change of pace from our regular whole weat cous cous. I’d recommend getting some flavored cous cous every so often just to jazz it up.

Balsamic Vegetables with Cous Cous
(adapted from Veggie Belly)

Balsamic Dressing
1/4 cup balsamic vinegar
3 tablespoons olive oil
2-3 cloves garlic minced
salt and pepper

Roasted Vegetables
1 medium Japanese eggplant, cut into 1″ cubes
1 medium zucchini, cut into 1″ cubes
1 small red onion, cut into wedges
3/4 cup cherry tomatoes
10 button mushrooms, halved

1 3/4 cups water
1 cup couscous
1/4 cup basil leaves, cut chiffonade

1. Preheat the oven to 475 F.
2. Whisk the dressing ingredients together.
3. Toss all the vegetables in a large bowl, and add half the dressing. Mix so that all the vegetables are coated, then spread onto a rimmed sheet pan and roast for 25-30 minutes, or until everything is tender.
4. While the vegetables are roasting, bring the water to a boil in a medium covered saucepan. When it boils, turn off the heat and stir in the couscous. Let stand, covered, for about ten minutes. Transfer the couscous to a large bowl and fluff with a fork.
5. Add the roasted vegetables, remaining dressing, and basil, and mix well before serving.

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Grilling shrimp is hard – and delicious

Sometimes you find a recipe, and you know you need to make it as soon as possible. Those were my exact thoughts while perusing my co-worker’s Fitness Magazine late last week during lunch. There was a recipe for Grilled Curried Shrimp with Mango Cous Cous, and since I didn’t have a pen and paper with me, I took a picture of it with my iPhone so I could copy it down later.

While planning our meals for the week, I decided it’d be a nice Sunday night meal especially since it was a holiday weekend. I had to implore the help of my fiancé for the grilling, which turned out to be pretty difficult. I’ve always heard that preparing shrimp is some what of a pain, but I didn’t realize actually grilling them would be tedious as well. We decided to get frozen shrimp and I thawed it out in water for 15 minutes. They were already deveined but I need to peel it, which was annoying and a bit time consuming. After that, thought, the preparation was easy; cut up the mango, jalapeno, cilantro, and garlic, cook the cous cous, mix the curry and coat the shrimp with it, then grill.

The Mango Cous Cous

Once I prepared the shrimp, I handed the reigns over to my fiancé to cook them. Well, we lost a few shrimp to the bottom of the grill, as they slipped through the grate. Thankfully, though, the recipe only called for 3/4LB. of shrimp and I used the whole bag which was a full pound. Other than losing a few shrimp, the meal went off without a hitch. And, since yesterday was such a gorgeous day, we were able to enjoy our meal outside with some home brewed beer! Such a nice end to summer (insert sad face here).

As Bubba would say, "The Shrimps"

Both my fiancé and I aren’t huge shrimp fans – or fans of much seafood for that matter. We do love sushi and good salmon, but that’s as far as our seafood adventures seem to go. So, making this particular dish was a little out of character for us, but with ingredients like red curry paste and jalapeno peppers, I knew it’d be worth it. We’d definitely make it again, but with the difficulty we had on the grill, and the time it took to peel the shrimp, it’ll be an every so often recipe.

Grilled Curry Shrimp and Mango Cous Cous
– Serves 4 –

Prep Time: 10 minutes
Cook Time: 10 minutes

1 cup whole wheat cous cous
1 mango, pleeled & diced
1 tsp finley diced jalapeno pepper
1 tbsp plus 1 tsp freshly squeezed lime juice
1/4 cup fresh cilantro
2 tbsp red curry paste
2 teaspoons vegetable oil
1 tbsp plus 1/2 tsp finely minced garlic
3/4 LB shrimp, cleaned & shelled (tails on)
1 7-oz container 2 percent Greek yogurt
1 tsp grated ginger Lime wedges (optional)

1. Cook couscous according to package. Combine w. mango, jalapeno pepper, 1 tsp lime juice and half the cilantro. Season w. salt & pepper
2. In large bowl, whisk together curry paste, vegetable oil, 1 tbsp garlic & remaining lime juice. Add shrimp & toss to coat
3. Mix together yogurt, ginger and remaining cliantro & garlic in small bowl. Add salt and pepper. Set aside.
4. Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
5. Arrange shrimp and couscous on a platter and serve w. yogur sauce, adding lime wedges (optional).


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