What's on the menu for today for everyone?
I made a huge meatloaf (mostly for traveling sandwiches) yesterday, so will have some of that and then leftovers of the Couscous dish from yesterday.
Whoa Nellie, was this one ever good!!! It's from W.W. Flex & Core book (never have understood exactly what that means
) and it is just spicy wonderful!! Drizzled a little Thai Swt. chili sauce over and 
Aromatic Vegetable Couscous
W.W. Flex & Core book – serves 4 (made this 12/27/12)
¾ cup orange juice
½ cup water
Salt
1 cup couscous (they recommend whole wheat, but I didn’t have)
1 T. olive oil
8 oz. Zucchini, cut into ¼” slices
8 oz. yellow squash, cut into ¼” pieces
1 onion, chopped
3 cloves garlic, sliced
1 tsp. curry powder
½ tsp. cinnamon
¼ tsp. cayenne
15 ½ oz. can chickpeas, rinsed and drain
14 ½ oz. can diced tomatoes
Bring orange juice, water and salt to a boil, add couscous and remove from heat, covered, for 5 min.
Heat oil in large skillet over medium high heat and add the zucc, yellow squash, onion, garlic, curry powder, cinnamon, cayenne and salt. Cook, stirring frequently until veggies start to soften, about 5 minutes. Add the chickpeas and tomatoes; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Serve over couscous.
I didn’t have the zucc or yellow squash, I had roasted butternut squash to use up and I added it along with the chickpeas and tomatoes .
We ate out of 'Chinette' (sp?) bowls to save dish dog, so didn't plate it up properly, but you get the idea. So good.
![[Image: Dec27VegeCouscousSuper-2.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/TRAVELS/Dec27VegeCouscousSuper-2.jpg)
The flavors of this dish are just incredible.
I made a huge meatloaf (mostly for traveling sandwiches) yesterday, so will have some of that and then leftovers of the Couscous dish from yesterday.
Whoa Nellie, was this one ever good!!! It's from W.W. Flex & Core book (never have understood exactly what that means
) and it is just spicy wonderful!! Drizzled a little Thai Swt. chili sauce over and Aromatic Vegetable Couscous
W.W. Flex & Core book – serves 4 (made this 12/27/12)
¾ cup orange juice
½ cup water
Salt
1 cup couscous (they recommend whole wheat, but I didn’t have)
1 T. olive oil
8 oz. Zucchini, cut into ¼” slices
8 oz. yellow squash, cut into ¼” pieces
1 onion, chopped
3 cloves garlic, sliced
1 tsp. curry powder
½ tsp. cinnamon
¼ tsp. cayenne
15 ½ oz. can chickpeas, rinsed and drain
14 ½ oz. can diced tomatoes
Bring orange juice, water and salt to a boil, add couscous and remove from heat, covered, for 5 min.
Heat oil in large skillet over medium high heat and add the zucc, yellow squash, onion, garlic, curry powder, cinnamon, cayenne and salt. Cook, stirring frequently until veggies start to soften, about 5 minutes. Add the chickpeas and tomatoes; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Serve over couscous.
I didn’t have the zucc or yellow squash, I had roasted butternut squash to use up and I added it along with the chickpeas and tomatoes .
We ate out of 'Chinette' (sp?) bowls to save dish dog, so didn't plate it up properly, but you get the idea. So good.
The flavors of this dish are just incredible.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
