Weeknight Couscous Bowl

weeknight couscous bowl

Came home at 4:30 yesterday, cooked dinner for my family, then left again at 5:45 for an evening meeting. For you non-city-dwellers, that's a lot of driving in Seattle. At the worst times. Yancey could have easily fed himself and the kids, and I could have gone out for sushi or tacos by myself. But then I would have missed our chaotic little foursome--kids complaining about vegetables, Loretta spilling her bubble water, and me gushing with news about my iPhone (believe all the good things you hear).

Here's the sort of thing I cook on those nights. Some chopping, a tiny bit of cooking, a lot of nourishment. Made possible by a trip to the produce stand last weekend where I stocked up on several random things without a plan.

P.S. Loved all your tips and cautions about counting calories. I ran into a reader at the gym this morning. She said, "So, will you be all about diet recipes now?" An emphatic "NO!" My philosophy and style isn't changing, and I don't plan on counting calories forever. It has been very instructive, though, to start recognizing the mindless morsels that end up in my mouth throughout the day.

Weeknight Couscous Bowl
Scrounge in your fridge for anything that might taste good atop a bowl of warm couscous. I did julienned yellow peppers, crumbled feta, sunflower seeds, red jalapéno rings, zucchini quickly sauteed in garlic and olive oil, baked tofu, shredded carrots, green onions, and lemon slices. Then I mixed up a little yogurt dressing--1 c. plain yogurt, 1 minced garlic clove, a squeeze of lemon, salt, red pepper flakes. You could also add some tahini if you have it. Put all the toppings in the middle of the table and give everyone a bowl of couscous. (For 4 people, boil 3 c. water with a bit of salt and butter. Once water has boiled, take off heat. Add 3 c. whole wheat couscous, stir, cover, and let sit for 5 minutes. Take lid off, fluff with a fork.)