Mmm, happy new year with yummy couscous

israeli couscous with roasted butternut squash and lemon

In light of our attempt (we try this for a few weeks most Januaries) to eat a little better we browsed around Epicurious for “healthy” recipes today. I want to counteract some of the holiday eating I’ve indulged in and add more vegetables to my diet and Brian — well, Brian has gained more than 25 pounds in the last six months, most of it since he started an office job. He very much wants to reverse the gain.

We’ve recently started to plan our dinners for the week — it’s very satisfying to have meals selected and most ingredients (except fresh vegetables or herbs) purchased ahead of time and it’s fun to browse through cookbooks or

For this week we chose Israeli Couscous with Roasted Butternut Squash and Preserved Lemon for tonight, Spicy thai shrimp with mint raita for Wednesday, and black bean chili with butternut squash and swiss chard for Thursday. (Friday is pizza night– homemade pear and gorgonzola pizza.)

I hope our dinners the next two nights are as good as the couscous was — it was delicious. Big pearls of couscous cook in boiling water infused with a cinnamon stick and join roasted butternut squash and sauteed onions, and the combination is tossed with lemon juice and zest (when you don’t have the preserved lemon they recipe calls for), parsley, toasted pine nuts  and raisins. Hearty, colorful and a little flair of the exotic. Yum!!  I can do healthy if it tastes like this.

4 responses to “Mmm, happy new year with yummy couscous

  1. I’ve noticed you use a lot of squash in your recipes and I am intrigued. Is it vitamin-rich or otherwise especially healthy? I avoid winter squash because I have the (probably mistaken) notion that it takes a lot of time to prepare.

    Enlighten me!

  2. No real reason, other than it tastes great and is versatile. Turns out it is healthy though — just found this: “Butternut squash is jam-packed with beta carotene, vitamin C, iron, calcium, potassium and fiber.”

    But you’re right — it is a bit of a pain to prepare. But one good sized squash makes a *lot.*

  3. I too love squash and forget that though it is a lot of work you get more than one recipe worth of product.

    I always plan our meals for at least 5-7 days out. I’d go crazy if I didn’t. I don’t want to have to think when I get home from work or on my way home about what I may need for something. I make a menu and grocery list and despite seafood or fresh produce, it is all at home.

    Share the results of your other meals with us too please :-))

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s