Good Evening, Friends! Michael and I have a great Meatless Monday dinner tonight that I wanted to share with you! As I was telling Michael this evening, we keep a lot of our meat in the freezer. Part of this is because we don't use it right away. Another reason is because I like to buy in bulk because it's cheaper and save the rest for later. However, I don't always like to go through all the trouble of getting something out, thawing it out, and cooking it up. My veggies, on the other hand, get used pretty directly since they stay in the fridge (unless I buy them already frozen). Veggies tend to be my go to when I'm looking to make a meal. I want to incorporate them into everything I make! But sometimes I'm uninspired on what else to fix to "beef up" the meal (please excuse the pun). When we were grocery shopping yesterday at Aldi's I noticed boxes of couscous next to the macaroni and cheese, pasta sides, and rice-a-roni. Michael and I had couscous a couple of months ago with some fish and really liked it! One of the things we liked most was that when we ate the leftovers it didn't taste dry and stale like reheated rice does, so we decided to grab a couple boxes. In my search for a dinner recipe tonight I got on Pinterest and searched "Brussel Sprouts and Couscous" and found this recipe! I showed it to Michael and we agreed to give it a try. It was awesome that we already had all the ingredients, zucchini included! I find some of the best recipes that way! Tonight's dinner was no exception! It was delicious!
I cooked the veggies a little longer than the recipe called for, because I don't care for them to be al dente. I also like them to have a little color to them and to be a little browned. This worked well because I was able to unload and reload the dishwasher while I waited, making my kitchen nice and clean when dinner was ready. Love that!
The only thing I'd change about this recipe was the lemon juice. It gave a little more zing than I was looking for. I think next time I make this recipe (and believe me, there WILL be a next time, soon hopefully) I'll use chicken broth (or water and a few chicken bullion granules) instead of the lemon juice. Otherwise, I thought it was perfect!
The recipe said to use thyme or rosemary. I like them both, so I left the decision to Michael. He chose rosemary. It was delicious! Makes me want to make rosemary foccacia bread! :) I've used thyme in a lot of my sweet potato or butternut squash recipes and it gives it a warm fall flavor. The rosemary was a nice change from the flavors of several of my more recent recipes.
Anyways, I thought dinner was delicious and if you're looking for a filling dinner but, like us, don't always have the funds or desire to mess with the meat, you might give this one a try. :)
Israeli Couscous with Brussel Sprouts and Zucchini
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