Moroccan Shrimp & Cauliflower; lockdown – again

Shrimp Couscous

Yes, cauliflower. Now when I do my biweekly shopping I buy a head of cauliflower and a Savoy cabbage. It’s such a treat to have something other than winter squash. Allow me to digress…. I checked the internet to see if I was using biweekly correctly, and I reinforced the reason that I was questioning … Continue reading…

Stuffed Mushrooms with Feta, Greek Olives and Couscous

Stuffed Mushrooms

The first time I made stuffed mushrooms they were filled with bacon and cream cheese. That was the way I made them the 2nd through gazillionth time, too. Why mess with a good thing, right? Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… … Continue reading…

Vegetable Couscous; busy days

As you all know I usually cook for two. It took me some time to get cooking for two sorted out…. Even after several years of careful measuring followed by eating and realizing that the serving size was correct it still looks, well, rather pathetic when I actually put it into the serving bowl. So … Continue reading…

Shrimp Couscous; truth from travel

I used to love spending hours in the kitchen, making complicated dishes with lots of ingredients. Lately I’ve been leaning more towards fast food. This was fast and good… All you need is a nice spinach salad to round out your dinner. Shrimp Couscous Total time: 20 minutes Ingredients: 12oz (360gr) cleaned shrimp 3 green garlic, … Continue reading…

Chicken Tagine with Apricots and Almonds, packing up Christmas

After I made the Chicken Korma I had leftover apricots. That happens often (always) when one is cooking for two and buys a special ingredient. With something like dried apricots, that leaves two choices: snack on them or make another dish using apricots. Being a frugal femme au foyer I opted for another dish. The Chicken … Continue reading…

Summer Couscous, eating real food rant

To be honest, I’m a relatively recent convert to couscous. Couscous is not a grain but a tiny semolina ‘pasta’.  The first time I ate it, the couscous was dry and pretty tasteless. When I started cooking more Moroccan-style food I decided to see what I could do to / with it to make it … Continue reading…