Recipe #1: Garlic Couscous with Eggs & Salsa
Note: "using preseasoned couscous instead of plain adds flavor and subtracts steps, appeasing both appetites and the clock on a busy day. Balsamic vinegar elevates a simple vegetable salsa notches above the usual."
Start to finish: 25 minutes
Editor's note: Since eggs are a focal point of this meal, I recommend good quality, fresh, local, organic free-range eggs (and not just for this recipe, but always!)
- 1 5.8 oz pkg roasted garlic and olive oil couscous, toasted pine nut couscous or tomato-lentil couscous, 2/3 c plain couscous
- 1 c chopped tomato
- 1 c chopped zucchini
- 2 t olive oil
- 1 t balsamic vinegar
- 1 clove garlic, minced
- 1 T butter
- 4 beaten eggs
- Prepare couscous according to pkg directions
- Meanwhile, for salsa, in a small bowl, stir together tomato, zucchini, oil, vinegar and garlic; set aside.
- In a medium skillet, melt butter over medium heat; pour in eggs. Cook eggs over medium heat, w/o stirring, until eggs begin to set on the bottom and around the edge.
- Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking eggs over medium heat for 2 to 3 minutes or until they are heated through, but still glossy and moist. Remove from heat. Stir eggs into couscous. Season to taste with S&P. Serve with salsa.
Note: "a nutritious grain gives chili hot-heads a healthy reason to get fired up. Rather than the usual beans, nutty quinoa (KEEN-wah) ties the ingredients all together for a chili with novel texture but the same ol' heat."
Start to finish: 30 minutes
Editor's note: I personally prefer to add beans to this chili, so you'll see them bracketed throughout the recipe. Quinoa is a complete protein, so they aren't necessary to make this a healthful meal.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 t hot pepper oil or olive oil
- 2 14.5-oz. cans vegetable broth
- 2 c water
- 1 10-oz. can chopped tomatoes with green chili peppers, undrained
- 4 t ground cumin
- 2 t chili powder
- 1 t ground coriander
- 1 c quinoa, rinsed and drained
- 4 plum tomatoes chopped
- [1 15-oz. can kidney beans]
- In a large saucepan cook onion and garlic in hot oil over medium-high heat until tender. Stir in broth, water, undrained canned tomatoes, cumin, chili powder and coriander. Stir in quinoa [and beans].
- Bring to boiling, Reduce heat and simmer, covered, about 20 minutes or until quinoa is tender. Remove from heat; stir in chopped plum tomatoes.