Tex Mex couscous pilaf

I am exhausted and I am in Indianapolis for a work trip. While the information I’m learning is good and the networking (hate that term, btw) I’m doing is great, this type of thing is not my bag. It’s just not my personality to want to talk to people constantly. In about 20 minutes I have to meet coworkers for dinner… a dinner that my boss almost skipped… and when he told me that I almost cried*

*Ok, I didn’t almost cry. One does not cry when one is wearing a suit jacket and trying to impress one’s boss. But you get the idea.

 

I drive home tomorrow and am already looking forward to the bliss of cruising down the freeway completely alone for 4 hours. That is simple. The perfect way to reset and get ready for a weekend. Simplicity may be the name of the game this weekend.
 

 

This side dish would be welcome in my simplistic weekend. Toss a few odds and ends into a pot of couscous, wait 5 minutes, done. The pictures are actually from an attempt to make this dish with quinoa. I’m trying to eat more whole grains and I figured this was an easy change. It was still fairly easy, but the flavors were totally muddled because I failed to scale the quinoa appropriately. For simplicty’s sake, just stick to the couscous.

 

 

Speaking of the weekend, I have a party to attend and must bring an appetizer. It would really simplify my life if you, dear readers, would send me suggestions for simple, flavorful apps.

What’s that? The “simple” horse is dead…. yeah, I thought so.

 

Tex-mex Couscous Pilaf
From Cooking Light

1 large shallot
1 Tbsp olive oil
1 cup uncooked couscous
1/2 cup canned diced tomatoes with chiles
3/4 cup fat-free, lower-sodium chicken broth
½ cup frozen corn
½ of a lime
1 Tbsp fresh cilantro

Finely chop the shallot. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Meanwhile, chop the cilantro. Fluff with a fork. Stir in lime juice and cilantro.

Lisa @ The Meaning of Me - January 10, 2013 - 10:40 pm

Oh, Heather, appetizers are my THING! I am going to find you some after I get home on Friday. :)

Lisa @ The Meaning of Me - January 10, 2013 - 10:45 pm

OK, for argument’s sake, let’s say I want to make the Quinoa version (Kidzilla loves it). Talk to me about the “scaling” issue. What do I need to do to make it work?

ModernMealsForTwo - January 12, 2013 - 4:02 pm

Thanks!

ModernMealsForTwo - January 12, 2013 - 4:06 pm

I would go with 1/2 cup of quinoa and that associated liquid recommended on the package. Mine calls for 1 cup. Start with the sauteed shallot as written then cook the quinoa according to the package. In the last 5 minutes of cooking, stir in the tomatoes and corn. Then finish with the lime and cilantro.
This kind of makes me want to try it again :)

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