Why Not Couscous?

couscousOn our recent trip to Dubai, we ate in a Tex-Mex restaurant [yes we were surprised they had one!]. On the menu we noticed that several dishes were accompanied by beans and couscous rather than beans and rice. We made faces at the idea, passing those dishes by. [I blame the Mojitos.] Later on the return flight home, I started thinking, “Why not couscous?” So, here’s what I came up with:

1 10 oz. box couscous (1½ c.)
2 c. chicken stock
3 T. butter
½ large bell pepper (green/red/both), chopped
2 cloves garlic, minced
3 scallions, sliced tops and all
1 pickled jalapeño, seeded and chopped
1 t. comino, ground in molcajete
2 t. chili powder
1 t. oregano
2 Knorr cilantro seasoning mini cubes* or 1 T. chopped fresh cilantro
Salt and pepper to taste
Juice of 1 lime (2 T.)
1 c. canned corn, drained

In a large saucepan, bring chicken stock and 1 T. butter just to a boil. Stir in the couscous and cover. Remove from heat and set aside.

In large skillet, sauté peppers, garlic and scallions in remaining butter until soft. Add in jalapeño and spices, mixing well. Stir in lime juice. Remove from heat. Fluff the couscous with a fork and add to the skillet, mixing well. Stir in corn. Cover and let sit 5-10 minutes before serving to allow the flavors to blend together.

*If using the Knorr cubes, do not add salt.

Tacos de Salmon

tacos-de-salmon                                                                                                                                       Serves 4
2 T. oil
1 medium onion, chopped
1 (14.75 oz.) can pink salmon, drained
1 T. ground comino
1 t. chili powder
1 (10 oz.) can Ro-Tel diced tomatoes with lime juice and cilantro
Flour tortillas
Sour cream

Cook onion in oil in large skillet until it begins to soften, about 2 minutes. Drain salmon and remove any bones, but leave skin intact. Add salmon, comino and chili powder to the pan, mix thoroughly and cook 2-3 minutes. Add in tomatoes and heat through.

Serve in warm flour tortillas with salsa, sliced avocado, sour cream and shredded lettuce as desired.

Adapted from food.com.

Chewy Pralines

These pralines, found near the cash register in pretty much every Mexican restaurant in South Texas, have a very different texture than the Praline recipe we posted previously.

chewy-pralines                                                                                                                       Makes 24
1c. sugar
1 c. light corn syrup
½ lb. butter (2 sticks)
1 c. evaporated milk
1½ t. vanilla
4 c. pecans (halves and broken pieces)

Combine sugar and syrup in saucepan and heat to 250 degrees. Remove from heat and stir in butter until melted. Then slowly stir in milk. Heat, stirring constantly, to 245 degrees. Remove from heat and stir in vanilla and pecans. Drop by spoonfuls on waxed paper or aluminum foil. Let stand until cool. Wrap each in plastic to keep them separate.