A fifteen-minute dinner.
Sauté some chopped onions and red peppers with a cup of Israeli cous cous. Add 1-1/4 cups of boiling water. Cover and turn heat as low as it will go. Set a timer for about twelve minutes.
Steam some beans, or whatever vegetable you desire, and slice up some leftover meat and heat it with the cous cous.
You can cook up some sort of thin meat, or an additional vegetable if you don’t have any leftovers.
There was enough leftover for my lunch today. See tomorrow’s post for a new sauce/salad dressing I invented today to enhance this lunch.
Adventures of Dorrie Anne 
I’ve got to not read your blog before dinner. Mine looks pretty meager compared to your yummy dishes!
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Wait until you see the delicious pork thingies I am working on at this very moment!
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Aha, you’re preparing an empty container of Israeli couscous! lol
I’m glad to see you’re cooking it the proper way, i.e. sauteeing it first. makes all the difference. 🙂
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“Aha, you’re preparing an empty container of Israeli couscous! lol”
Yes! I bought a case of four of the cubes. Shall I save you one? ;->
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Yes, thank you! Now I have one less thing to worry about when I’m dead! lol 🙂
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Don’t forget to leave a forwarding address!
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I start my will real soon!
Would be nice to visit Arizona, even only as ashes. I hope there’s a nice tree somewhere, to scatter me after the trip. 🙂
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I can guarantee a better experience if you come visit all in one piece. You can pick out your own tree for later – much, much later! November is a lovely month here.
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Thank you so much for the offer! But with my crazy work schedule, and having to go to Israel every now and then, other plans are always postponed.
But hopefully, as you say, it’s not going to be so soon, so who knows… 🙂
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Consider it an open invitation. When the snow flies past your window, it might seem to be enticing to go to the desert.
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I’m keeping this in mind! 🙂
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Cool beans!
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Couscous and chicken, that fits together. I would add some red peppers and tomatoes. And then a sauce out of joghurt with little pieces of cucumber and some garlic. Virtual hugs, Mitza
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I have a bunch of roasted red peppers that I sprinkle on just about everything these days. They add so much flavor and eye appeal. I’ve been meaning to try to make tzatziki with the cucumbers and garlic, but haven’t gotten around to it yet. It sounds very refreshing for summertime. Thanks for the reminder.
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Can you get quark where you live? I always mix quark and joghurt. But if you get a Greek joghurt, that’s okay, too. I cut the cucumber into very small pieces, I don’t grate it. Then I put a little spoon of olive oil and lemon juice and some garlic (grated) , some salt, pepper and a lot of fresh oregano. Try it out, it fits to a lot of things like oven potatoes etc. 🙂
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I’ll need to look up quark. I know it only in the physics sense. I make my own yogurt, and it is very thick. The cucumber sauce sounds like something we would like. I’ll try it out soon!
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I’m sure you will like it.
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