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    JENNILACEY   74,206
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Couscous, check!

Tuesday, October 29, 2013

Couscous has been on my bucket list of foods to try for some time. I picked up a box of whole wheat couscous on Friday's grocery trip and decided to give it a whirl. I was pleasantly surprised at how easy it is to cook. All you do is boil some water, add your couscous, put the lid on and remove from heat, then let it sit for 5 minutes. Fluff it up with a fork, that's it! It turned out way better than any of my quinoa exploits. To be honest, I like it a whole lot better too. It has a pleasing texture that reminds me of roe.

We had done a turkey a on the BBQ and have tons of meat right now, that narrowed down my choice of protein. I came across this recipe online:

spoonful.com/recipes/cou
scous-salad-turkey




I made some modifications. First, the recipe calls for 1.5 tbsp. of olive oil per serving! I shudder to imagine the amount of calories that would be. I only used 1 tbsp. for 2 servings and mine was 400 cals. It was plenty oily with it. I used fresh kale from my garden instead of spinach. I ran out of walnuts! Quick sticks I substituted some cashews instead.

I decided to pair it with the skipped stuffed portabella I was suppose to have for a snack. By dinner I was quite peckish. My stuffed portabella:

1 portabella mushroom

1/4 can light flaked tuna (skipjack)
2 portions of light laughing cow cheese
1 tbsp. light cream cheese
1 tbsp. finely chopped bell pepper
1/4 tsp of garlic powder

Just mix in a small bowl and spread over portabella. Cook the mushroom at 300 F for 20 minutes on the middle rack and then move it to the top rack and broil for 3-5 minutes.



That's not corn, btw... it's bell pepper. Perhaps a different colour next time for presentation?

Now I'm stuffed. ugh... it doesn't help that I did 100 sit ups yesterday as part of my new training routine and the ache in my abs is unrivaled.

Ow, Cheers...
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  Member Comments About This Blog Post:

JENNILACEY 11/10/2013 11:31AM

    I actually use just a parmesan herb spice when I want to save on cals from cheese. It's 0 cals and tastes just like parm.

I have tried quinoa multiple times. I'm not sure if I'm just not doing it right... but mine is always a bit soggy. I found the couscous maintained its texture better than any of my experiments with quinoa.

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JAZZEJR 11/10/2013 12:56AM

    Love it! And your stuffed portabella is inspired. Have you discovered nutritional yeast? I get it at a healthfood store. I sprinkle it over dishes like this--it gives a flavor somewhat like cheese but w/o the calories from the fat.

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JAZZEJR 11/9/2013 11:10PM

    I like couscous, but I like quinoa even better (and it's a grain that's high in protein too). You've probably tried it.

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ICEDEMETER 10/29/2013 9:24PM

    100 sit ups? Yup - you're gonna feel that for a day or two!

Couscous has been on my "gotta try" list for a while, too, but I hadn't come across any recipes that appealed to me enough to try it. This one, however, definitely looks like something I can work with...

Thank you (and hope you don't feel too stuffed to sleep - that mushroom looks filling enough to last by itself!). emoticon

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