Why I Love Couscous More Than Rice

Actually, I love my husband more than both couscous and rice (Happy Valentine's day, hubby!).  But, I was reminded this week of why couscous is so great.  I'll admit I haven't bought it in a while because I tend to get sticker shock every time I look at it on the grocery shelf.  However, I got a free package recently (I love stores that send out birthday coupons!)

I made this Real Simple recipe for a lunch I shared with my Bible study ladies this past week and it was a hit. 

Photo Source

Couscous Salad with Grapes and Feta, served with homemade pita bread

Now on to why I love couscous more than rice.  

Side note: I am aware that couscous and rice are fundamentally different (pasta vs. grain), but they can be interchangeable in some recipes, probably more than I've experimented with.  I also know there are a lot of questions about which is healthier, rice or couscous.  Frankly, I don't split hairs about the nutritional value of most things I eat.

The real reason I love couscous more than rice is because couscous makes great leftovers!  Compared to rice, which gets sticky or hard upon reheating, couscous maintains its original yummy form day after day.  I especially love how versatile couscous is; it's delicious warm or cold!  The salad above is served cold, for example, so eating the left overs takes no prep time at all.  

 

Shrimp & Tomato Faux-Sotto

After 2 weeks of complete lack of meal planning, I'm back on it this week.  My husband's schedule got so crazy there at the end of January, we only ate 1 home cooked, planned meal together in about 2 weeks.  While I was clipping along in my meal planning rhythm, I failed to realize quickly enough how few meals he would be eating at home.  So, I bought way too much food and my meal calendar for the past week shows left overs, left overs, left overs.  You get the picture.  

So I've learned while meal planning is ubber helpful, it pays to also be able to react quickly to changes in schedules.  I'm sure your family has your own crazy weeks.  What do you do to adapt quickly to changing schedules?  What is your strategy for those weeks when you know members of your family will be eating meals at different times of the day?  Maybe crock pot meals or large casseroles are best for these weeks.

I must note the 1 meal we shared together at home was DE-licious.  My friend Kara shared it with me and it can be found here.

Dreamy Shrimp & Tomato Faux-sotto from Hungry Girl This dish is easy to make, healthy, hearty, and flavorful!!

(The following is copied from the author with my comments added)

Ingredients:
1 1/2 cups finely chopped cauliflower
1 cup diced onion
3/4 cup fat-free or nearly fat-free chicken broth
1/2 cup uncooked brown rice
1/4 cup sun-dried tomatoes packed in oil, drained, patted dry, chopped (I used cherry tomatoes, but sun-dried would have been better)
1 tsp. chopped garlic
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
6 oz. raw medium-sized shrimp, peeled, tails removed, deveined
2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/4 cup fat-free sour cream
1/4 cup chopped fresh basil (I used dried, which worked fine)

Directions:
In a medium nonstick pot on the stove, combine all ingredients except shrimp, cheese wedges, sour cream, and basil. Add 1 cup water and stir well. Bring to a boil.

Once boiling, reduce heat to medium-low. Cover and allow to simmer until rice is just cooked and veggies are tender, 30 - 35 minutes. Add shrimp to the pot and mix well. Re-cover and continue to cook for about 5 minutes, until shrimp are fully cooked.

Add cheese wedges and sour cream, and stir until cheese has melted and both ingredients are evenly dispersed. Add basil and gently stir. Continue to cook, uncovered, for about 2 minutes, to allow the basil flavor to develop.

If you like, season to taste with additional salt and pepper. Serve and enjoy!

MAKES 2 SERVINGS (We had enough for a lunch the next day)

 Enjoy!