I love saying couscous. It’s such a fun word. COUS-COUS.
And it has been the bees knees to my weekday grind as of late. It’s my current food obsession and these food phases tend to last a few weeks on end. Like for the first two weeks they will be apart of my diet almost everyday. Then it dwindles to a few times a week and I slowly move on to something new.
Food is like dating I guess? Moving on…
The Recipe Redux challenged us this month to share a lunchtime favorite recipe.
Lunch is generally not my thing. It is usually a rushed part of my day and I feel like the food doesn’t get enjoyed to its maximum potential. Dinner on the other hand is so my jam. I always love to make an event out of dinner and it becomes this whole romantic experience for me. Weirdo I know.
BUT that doesn’t mean lunch has to be bad. For me the easiest thing is to have a prepped dish that I can easily grab and go with.
There are days when I am on campus for 12 hours straight; in and out of classes, working, studying, working, more classes…portable food recipes becomes a godsend.
This caprese couscous is nothing out of the ordinary but it makes for a killer busy-bee weekday lunch date at the library.
It may seem culturally incorrect of me to put an Italian spin on Israeli couscous but it’s something I can’t apologize for because hot dayum fresh basil + mozzarella will forever rule my life.
- 1.5 cups Israeli couscous, uncooked*
- 1 Tbsp olive oil
- 1 and 3/4 cup chicken broth
- 1/2 cup parmesan cheese
- 1 cup grape tomatoes, sliced
- 6-8 oz. fresh mozzarella, sliced
- Sea salt and pepper to taste
- Handful fresh basil, chopped
- Optional add ins: cooked chicken sausage, shredded chicken, shrimp, garbanzo beans
- Heat the olive oil in a skillet over medium heat. Add in the couscous, stir and toast for 5 minutes. While the couscous is toasting, bring the chicken broth to a boil. Add the couscous to boiling water, reduce to low, cover and let simmer for about 10 minutes or until the liquid is absorbed. Stir in parmesan cheese, tomatoes, mozzarella, sea salt and fresh basil. Serve immediately or let cool and store in the fridge for lunch tomorrow!
- Makes 4 servings.
- *I used Israeli couscous from Trader Joe’s. The best!