Stephen and i have been cooking as much as we can. It's been fun and therapeutic, and actually saved us a good deal of money. We wait til after Hannah goes to bed, but try to always have it served by 8pm. (: So i'd like to start sharing some winner recipes when we have them.
So tonight, we had tilapia and couscous in the house. So we made Broiled Tilapia with Tomato Salsa and Couscous with Peas and Feta. The Tilapia recipe is below. It helped that we went to the farmer's market today, and also that we have been growing our own herbs this year. We did not have anchovy paste. thank heavens.
Broiled Tilapia & Tomato Salsa Ingredients
- 1 cup chopped tomato
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1 tablespoon white wine vinegar
- 1/2 teaspoon anchovy paste
- 2 garlic cloves, minced
- 1 1/2 tablespoons extravirgin olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) tilapia fillets
- Cooking spray
Preheat broiler.
Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
And then i made the Couscous with Feta and Peas. Easy and Yum. and I didn't have a fresh lemon or pine nuts so we did without and used lemon juice but i can only imagine it being even tastier with those ingredients. We actually halved the recipe b/c it serves 6 and there are only two of us. and i put a tiny bit of butter when originally making the couscous. it's whole wheat couscous for peet's sake, a little butter adds some moisture. AND i served it warm not chilled and it was honestly, yum. and healthy.
Couscous with Mint, Peas, & Feta Ingredients
- 1 1/2 cups water
- 1 cup uncooked couscous
- 1/4 cup olive oil
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 3/4 cup frozen sweet green peas, thawed
- 1/4 purple onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 2 tablespoons pine nuts, toasted
Bring 1 1/2 cups water to a boil in a saucepan over high heat. Remove from heat, and stir in couscous; let stand 10 minutes. Transfer couscous to a large bowl.
Stir together olive oil, lemon rind, and next 3 ingredients; add to couscous, stirring with a fork.
Toss peas, sliced onion, crumbled feta, and chopped mint gently into couscous; cover and chill at least 2 hours. Stir in pine nuts just before serving.
We served it with the Alamos Chardonnay which i love. but i love it colder than it is supposed to be served and a lighter white would have been more appropriate but we were using what we had in the house, and it wasn't too shabby.
For dessert we'll have ice cream and berries. I love summer foods. Salud!
