Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!
Well hello there friends! Long time, no see!
If you’ve been wondering where the new posts have been for the past week, they were on hold while I took a trip to the east coast.
I started off my trip to New York & Washington DC hosting a Satellite Media Tour with PLUS Media all about Friendsgiving. You can check out several of the segments online at the following links:
- Celebrating Friendsgiving on San Diego Living
- Friendsgiving Meal Ideas with Candace Rose
- Tips for the Perfect Friendsgiving with Sarah Scoop
Following the media tour, I ventured into New York City to check out some of the best spots to eat in the city. I’m currently compiling all of my favorites into an NYC City Guide that I’ll be sharing in the next couple of weeks on the blog! In the meantime you can check out my Instagram page to see a sneak peak of where all I was eating while in the city!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city! I’ll also be sharing a Washington DC city guide soon with all of my favorite spots to eat in the nations capitol.
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create, then share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
When it comes to tacos, I’ve yet to meet one that I don’t like!
Whether it’s Tacos Al Pastor, Beef Barbacoa Tacos, Korean BBQ Chicken Tacos or Crispy Avocado Vegetarian Tacos, they all make my mouth water, stomach growl and heart pitter patter from the happiness that tacos bring into my life!
A blend of couscous, sun dried tomatoes, garlic and feta are combined in this 10 minute Mediterranean couscous salad recipe!
I realized 2 things after my first week back at school, I despise anything math related and I always lose weight while I’m in school because I never have time to eat! With a back-to-back class schedule and boat loads of homework I will sometimes go all day only eating an energy bar and large cappuccino (not a great thing for someone who loves food as much as I do!)
Needless to say when I got home from school today I had consumed a Trader Joes fruit and nut trail mix bar and a 7-eleven french vanilla cappuccino… and it was now 5:00 pm… I was very hungry and I needed something QUICK!! So today’s recipe was inspired by both what was in my pantry that I could make fast, as well as a recipe from one of my Food Network favorite’s Guy Fieri.
Couscous is a very quick cooking mediterranean grain and one of the healthiest grain-based products out there! Low in fat, high in protein and lower on the glycemic index than pasta.
Ingredients (serves 2)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup sun-dried tomatoes, drained
- 2 cups chicken stock
- 1 cup couscous
- 1/4 cup feta cheese (crumbled)
Begin by heating the olive oil in a medium skillet, next add the garlic and red pepper flakes, sauté for 1 minute.
Next, add the sun-dried tomatoes and sauté an additional minute.
Add the chicken stock and bring to a boil.
Add the couscous then remove the skillet from the heat and cover.
After 5 minutes remove the lid and fluff with a fork.
Now it’s time to add the cheese (my favorite part!) I used the mediterranean feta from Trader Joe’s which worked perfect for this recipe, but regular feta will work too!
Now toss together with salt and pepper to taste and you have a healthy, simple, delicious meal in about 10 minutes!
If you haven’t noticed yet most of my lunches do not involve meat, for 2 reasons, meat dishes usually take longer to cook and meat is expensive. My goal with lunch is creating something delicious, yet also quick and inexpensive!
Lemon Rosemary Chicken would be a delicious addition to this Mediterranean Couscous for dinner!
♣ Vegetarian Option: Use vegetable stock instead of chicken stock to make this dish vegetarian.
♦ Gluten Free Option: Substitute quinoa for couscous to make this dish gluten-free.