Catching Up Over Couscous

I visited the World Market last week and forgot how fun that store is. I was the classic retail therapy shopper, entering the store needing nothing in particular and leaving with an armful of “must-haves.” One of the items I found was this Israeli couscous:

  
I enjoyed the concept and it was a nice change of pace, veering away from boring rice. Some things to be mindful of, it’s a little plain. Although, at 5mg of sodium, I can’t blame it. To add more flavor, I incorporated mushrooms (shiitake) that were sautéed in oil and garlic, along with sautéed kale and an herbed goat chèvre. You can easily keep this vegan by leaving the chèvre out. 

I would definitely buy this dish again. It made more (in my mind) than 2 servings and by adding greens and other veggies, you can definitely squeeze a few meals out of this tiny box!

  
 

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A Simple Stir-Fry with Teryaki Chik’n and Ramen Noodles

 
Tonight, dinner was ready in about 20 minutes. I used 1/2 an onion, one yellow pepper, 1/2 c edamame, garlic, ginger, tamari, Gardein Teryaki Chik’n and two ramen noodle packages. You could use whatever veggies you have on hand. And while the Gardein Teryaki sauce was flavorful, I enjoyed the extra garlic and ginger for a deeper flavor.

If you are a fan of spice, like I am, don’t forget to dress the noodles in Sriracha. 

For a quick rundown on the process, I sauteed the veggies and once they were soft, I added the garlic, ginger and tamari. As this became fragrant, I added the Chik’n and covered until the Chik’n was cooked through. I poured in the sauce packet and added the noodles next. I simmered everything on low heat for about 5 minutes.