Creamed Corn Mint Couscous

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This dish is great paired with Cindy’s Sautéed Mint Salmon

Ingredients:

  • 1 box of couscous
  • 2 cups of low sodium chicken broth/ or water
  • 1 cup of cream of corn
  • 1 tsp of sea salt
  • 1 tsp of fresh ground pepper
  • Optional 1/3 cup of grated Parmesan cheese (Pat doesn't like cheese)

Directions:

  1. In a medium pan boil the 2 cups of chicken broth/ or water
  2. Pour in the couscous and remove from heat and cover
  3. Let sit for 5 min and then use a fork to mix
  4. Stir in the cream of corn, salt, and pepper
  5. Optional to add 1/3 cup of Parmesan cheese
  6. Enjoy!

Anaheim Sword Fish Tacos

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Anaheim Sword Fish Tacos

Ingredients:

  • 1 teaspoon of oilive oil
  • 1 anaheim chile pepper, chopped
  • 1 leek, chopped
  • 2 cloves garlic, crushed
  • sea salt & pepper to taste
  • 1 cup of low sodium chicken broth
  • 2 large tomatoes, diced
  • 1/2 teaspoon of cumin
  • 1 1/2 pounds of sword fish filets
  • 1 lime
  • 12 Corn Tortillas

Directions:

  1. Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper to taste.
  2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the swordfish into the mixture. Sprinkle with lime juice
  3. Cook 15-20 minutes until the swordfish is easily flaked with a fork. Wrap in warm tortilla shells and serve! Enjoy :)

Creamy Couscous

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Creamy Couscous 

This is great served as is or chilled

1 1/2 cup uncooked couscous

2 cups low sodium chicken broth

1 medium tomato, chopped

1 (15 ounce) can chickpeas, drained and rinsed

1/2 cup feta cheese,

8 oz Plain Greek yogurt

1/2 lemon 

salt and pepper

1. Boil the 2 cups of chicken broth, add in couscous and remove from heat. Let stand for 5 min and then fluff it with a fork.

2. Add the tomato, chickpeas, and feta to the couscous.

3. In a small bowl, combine the yogurt, lemon juice, and salt and pepper.

4. Pour the yogurt mixture over the couscous and mix well to combine.

Ground Turkey, Black Bean andCous Cous Salad

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Ground Turkey, Black Bean, & Cous Cous Salad

Ingredients:

1 cup uncooked couscous

1 lb ground turkey

1 1/4 cups low sodium chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 med yellow onion, sliced finely

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15 ounce) cans black beans, drained and rinsed

salt and pepper to taste

Directions:

In large skillet with 1 tablespoon of olive oil, sautée green bell pepper and onion. Once soft add in ground turkey and brown- set aside

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.

Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.

Stir in ground turkey mixture

Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.