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So, last week I was all about the proto-Paleo health food that wasn't really so healthy (but wasn't really outrageously bad for you, either).  This week, I'm all about a meal that is good for you, tasty, and (if you keep whole wheat couscous in your pantry) can be on the table in twenty minutes or less.  AND is also endlessly adaptable to what you have in the fridge.  It'll feed four or five hungry people.

All Purpose Couscous

What you always need:

2 and 1/4 cups of whole wheat couscous

One big onion, chopped not too fine

a couple of tablespoons olive oil

a good tablespoon of cumin

a teaspoon or two of ground coriander

salt and pepper

one quart (one of those boxes from the market) of good vegetable or chcken broth.

One baseball-sized summer tomato, diced (or use a handful of cherry tomatoes or a ripe kumato in the winter)

A big handful of chopped fresh parsley--or sub out about half of it with cilantro if you like it.

Variations--use some or all.   You'll want at least the squash and the chickpeas if you don't use the chicken:

about a pound of chicken thighs, skinless and boneless, cut into bite-sized pieces (can use more)

a small can of chickpeas, drained

Two small summer squashes, green or yellow (or the light green Mexican ones) chopped not too small.




Start with the chicken thighs, if you're using them.  Saute in olive oil in a large, high-sided pan and when they start turning color, add the onions and cook until the onions are soft. You can put in the squash now, too, and saute until they turn color and are tender-crisp. Sprinkle generously with salt, pepper, cumin, & coriander.  Add the couscous and stir. Put in the chickpeas  if you are using them.  Pour in the stock and bring to a simmer.  Give the dish a stir, and add the chopped tomato and herbs.  Cover tightly, and in five minutes, uncover and give it another stir to fluff up the dish.  Magic will have occured.  You will have a mostly grain-based dinner, tasty, low in fat, high in fiber, and quite filling.  Serve with a green salad, perhaps with a yogurt-based dressing. 


See  you on the air at 4 today!


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