Israeli couscous with roasted sweet potatoes, apples, and basil

The recipe is really just that. A box of cooked Israeli couscous, mixed with two roasted (peeled and cubed) sweet potatoes, half an apple (diced), and lots of chopped fresh basil. Season with salt, pepper, and just a dusting of cinnamon and cayenne. Eat warm or cold.

Couscous salad with kale and feta

I was planning a more elaborate dinner last night, but I got sidetracked.

I killed a snake.

Naturally, after that, I wasn't really thinking about cooking.

I went outside to check on the garden after I got home from work yesterday afternoon, and I let the cats out to play while I did. One was terribly interested in a particular bush, he kept smelling it and dancing all around it, and I ignored it for the first few minutes. But he kept smelling and prancing, and finally I went over there to see what all the fuss was about.

About that time a snake slithered out.

It wasn't big, or poisonous. A little black-and-yellow garter snake of some variety, I imagine. It would have been hard-pressed to swallow anything bigger than a cough drop. Nevertheless, I certainly didn't want it getting inside the house. So I scooped up the cats, deposited them inside, and came back with the hoe. And chopped the snake in two.

Then I ran back inside and called my husband to come home and remove the corpse.

So I wasn't really inspired, dinner-wise.

Anyway, this is pretty simple to throw together. Had I been more inspired, I would have played with the flavors more--added a little mustard and/or vinegar to it, some seasonings, etc. It's just cooked Israeli couscous mixed with chopped kale, crumbled feta cheese, and a little olive oil. Salt and pepper to taste. I put the kale in with the couscous during its final minutes of cooking, then drained both and mixed with the cheese. If you have some black olives, those would be good to throw in. I added some chopped sundried tomatoes, as well.

I didn't get a picture of the salad, either. I did get a picture of the dead snake, but I figured that would be a little off-putting in a blog about food.

Israeli couscous with squash, pistachios and mint

This is one of those great lunchtime dishes that's good either hot or at room temperature. You can bring it to work, leave it on your desk all morning, and still have a nice meal, even without a refrigerator or a microwave.

Israeli couscous, cooked
1-2 yellow squash, chopped fine
1 shallot, chopped fine
a handful of pistachios (shelled, of course)
a handful of dried cherries or golden raisins
chopped fresh mint
a lemon

Saute the shallot in some olive oil until soft, and add the squash. Let that cook for a couple of minutes, then combine with the cooked couscous and everything else in a big bowl. Add more olive oil to the mix, along with a few squeezes of fresh lemon. Stir, and let sit for a few minutes to let the flavors combine.

Israeli couscous and chard

More Israeli couscous! I love this stuff. The recipe is basically just the two ingredients. Cook the couscous in water, while sauteing the chopped greens in a little olive oil and maybe some garlic, until just wilted down. Add the couscous, stir together, add salt and pepper to taste. Done. You can also use beet greens, or kale, or collards, or really any kind of bitter green.

Israeli couscous with apples and cranberries

Israeli couscous is the big kind--it looks kind of like small beige peas. This can be served warm or cold, another great thing to eat when it's too hot to eat. You can also substitute barley or orzo for the couscous.

1 box or 2 cups Israeli couscous
olive oil
2-3 cups chicken or vegetable broth
a handful of fresh parsley, rosemary and thyme, chopped
1 medium apple, diced
1 cup dried cranberries
1/2 cups sliced or slivered almonds

Toast the couscous in the olive oil for a few minutes until browned and aromatic. Add the broth and let it cook down until the couscous is done/the liquid is evaporated. Remove from heat, add rest, toss together.

You can make a quick vinaigrette with 3-4 tablespoons apple cider vinegar with 1 tablespoon maple syrup, salt and pepper to taste, and 3-4 tablespoons olive oil. Whisk together and stir into the couscous salad.

Tomato soup with Israeli couscous

I'll admit you can't really expect culinary greatness from a Crockpot. But on a rainy day, when you don't feel like cooking, this is a great way to get a good, hot meal on the table using standard pantry ingredients.

Saute one chopped onion and a few minced cloves of garlic in a little olive oil until soft. Add that to the Crockpot, along with three cans of tomatoes, a couple of bay leaves, a couple cups of chicken or vegetable broth, and a handful of the grain or pasta of your choice. I used Israeli couscous (that's the big kind), but you could use rice, regular couscous, pasta, barley, you name it. Set on low for 6 to 8 hours or high for around 4 hours.

The couscous/pasta/rice/whatever will soak up all the liquid, so add more about halfway through the cooking process (if you like a soupy soup) or leave it alone for more of a stew. Season to taste when it's done--I added salt and pepper and fresh rosemary, parsley and oregano.

Cost: three cans of tomatoes in bulk run about 50 cents each. Add another 50 cents for the onion and the couscous. $2.00 for 4-6 adult servings.