The daily dinner dilemma hits all of us. Those who plan, write up weekly menus in advance and shop from a list. Others typically wing it--picking up take-out on the way home or creating a meal from what's on hand. I must admit that I can fall into both camps--depending upon our schedules, sports activities and the season!
As dinnertime nears and a call from my husband tells me he'll be late tonight, I find myself opening cabinets and the fridge to see what I can create from what we have at home. Having a well-stocked pantry helps. Tending toward meatless meals and healthy ones that are quick to prepare, I count on the convenience of whole grain couscous to get dinner made right in short-order. Quick cooking (in just 5 minutes) and orginating from the Mediterranean region, couscous is made from semolina wheat and falls in the grain group of MyPyramid as a pasta. It contains fiber and all the benefits of whole grain--making it an easy answer to the dinnertime dilemma. Served savory with veggies, herbs and spices or in a sweeter preparation with hints of fruit--apricots, oranges or raisins, couscous is a versatile grain indeed.
A favorite at my house is the Mediterranean Couscous and Beans or try the Greek Couscous and Bean Salad. Both recipes include legumes (dried beans or peas) and a dairy component, such as feta cheese, and veggies like peppers, tomatoes or cucumbers. The mix of ingredients and flavors makes either dish a super meatless meal option for a light lunch or a warm-weather dinner or side. Tonight we're having the Greek Couscous and Bean Salad dish accompanied by steamed asparagus and fresh fruit. The colorful array of ingredients means we'll be getting vitamins A and C, folic acid, calcium, protein, whole grains and plenty of fiber in just one dish. Take a peak!
Mmm, I'm hungry already! The EatBetterAmerica site has a number of fabulous couscous recipes. Hope you'll bring one to your table soon--making it more colorful inside as spring colors abound outside!
