Shrimp with Lemony Couscous

This dish is one of those that my dear husband could fix by himself. We usually cook together.  One day he surprised me with this recipe that he saw in one of my magazines.  The very night he made it, I was so impressed and he was so proud of himself.  It is so nice to come home with dinner already on the table.

The different textures and flavors in this dish are very pleasing.  It is so flavorful but yet so light.

It is so simple, and quick to put together but yet so good!!!!  This dish could be done in under 30 minutes.  Give it a try.

For a vegetarian version, leave out the shrimp.

Ingredients

2/3 c couscous

3/4 c boiling seafood or vegetable broth (substitute - boiling water)

3 tbsps extra virgin olive oil, divided

1 lb. shelled and deveined medium shrimp

1/2 tsp crushed red pepper

2 tbsps unsalted butter

1 15-ounce can butter beans, rinsed and drained

2 tbsps capers

1 1/2 tbsps fresh lemon juice

1 tbsp chopped parsley

Directions

Preparing the Couscous

In a pot with lid, stir the couscous with the boiling liquid.  Cover with a lid and steam for 5 minutes.  Fluff with a fork.

Cooking the Shrimp

Heat 2 tbsp of the olive oil in a non-stick pan.

Make sure that your heat is on medium high. Add the shrimps and and crushed red pepper and cook until golden, around 3-4 minutes. Transfer shrimps to a plate.

Add butter to the pan.  Add the beans, capers and lemon juice and cook for 2 minutes.

Add the bean mixture, chopped parsley and the remaining olive oil to the couscous and mix.  Season with salt and pepper.

Top with shrimps and serve.

*Adapted from Food & Wine Magazine February 2013

"Kofta" Kebab - Grilled Ground Meat on Skewers

"Kofta" is the Middle Eastern version on a meatloaf.  It usually prepared in a "ball" form using ground meat - usually beef or lamb.

"Kebab" or Kabob on the other hand refers to meat in a skewer cooked over or next to flames. Nowadays, depending on preferences and diets, "kebabs" are fixed using other ingredients such as goat, chicken, turkey, pork, fish, seafood, falafel or even tofu.

We like to explore different tastes and flavors so we tried the Middle Eastern traditional Persian Kofta Kebab since all the ingredients that it needed were handy.

A simple healthy and quick dish, not to mention flavorful.

Ingredients

1 lb ground lamb (you can also use beef, chicken, pork or turkey)

1 large onion, minced

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

wooden skewers soaked in water

Directions

Pre-heat grill to around 350 degrees.

In a large bowl mix onion, egg, salt, pepper and cinnamon.

Add meat.  Mix until all ingredients are well incorporated.

Pour a little bit of oil in you palms and take a handful of the mixture and form it around the skewer.  Make a sausage like link wrapped around the skewer.

Grill kebabs until cooked through (about 6 minutes).

Serve with lemon wedges, hummus, rice or pita bread.

Greek Chicken (Turkey) Kabob

I always make sure that we always have chicken and turkey in the house.  Lately, when we are not too busy, we marinate our meats in advance so when we need it, we will just thaw it and toss it in the grill or oven.

Since it was Labor Day, we tried to keep the tradition of grilling on this holiday but opted for the healthier version.

Ingredients

2 lbs turkey or chicken (breast or thigh), sliced thinly into medallion sizes
1/2 cup olive oil
2 freshly squeezed lemon juice
3 large garlic cloves, minced
2 tbsps Dijon mustard
2 tbsps dried oregano
1 tsp dried thyme
2 tbsps chopped fresh parsley
1 tsp freshly ground black pepper
1 tsp dried rosemary

Directions

In a large bowl put all ingredients (except the turkey/chicken). Mix until well incorporated.

Add turkey/chicken slices and mix until slices are well coated.

Cover bowl with plastic wrap or transfer to a resealable bag.

Marinate for 4 hours to overnight.

When ready to cook, leave the marinated turkey on your counter until it reaches room temperature.

Meanwhile, soak skewers in water to avoid burning.

Preheat grill medium-high heat

Thread the meat in skewers.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, and baste with leftover marinade.

Cook until meat is cooked through.

Cucumber & Yoghurt sauce

1/2 cup sour cream
1 tbsp mayonnaise
1/2 tsp minced garlic or garlic powder
juice of half a lemon
1 medium cucumber peeled, seeded, peeled and finely chopped, or grated
1/2 tbsp salt (for cucumber)
salt and pepper to taste
Directions:

Put the cucumber in a bowl and sprinkle with a little salt.

Let rest for 10-15 minutes to allow extra juices to escape the cucumber.

With a paper towel, gently squeeze juices from the cucumber.

Put the rest of the ingredients in the bowl and mix well (I don't rinse the cucumber).

Add salt and pepper to taste.

Refrigerate for a couple of hours prior to using (if you can).

For a smoother sauce, put in blender and pulse for a few seconds.