Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

I forgot how much I love Israeli couscous....and I have found a renewed interest in creating any and every kind of salad from it.  This is one of the better recipes I've found (It's from Fine Cooking).  But really, you can use the couscous and dressing base and put any assortment of cheese, veggies, or other salad toppings in it.  I like making a salad up at the beginning of the week and having a little for lunch every day.  It tastes indulgent but it's good for you! (Ps. It's cheaper to get the couscous at Trader Joe's than the grocery store, at least here)

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

Ingredients:


Kosher salt 
1 cup Israeli couscous 
1 medium English cucumber, peeled and finely diced (2 cups) 
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish 
1/4 cup extra-virgin olive oil 
2 Tbs. fresh lemon juice; more as needed 
1 tsp. finely grated lemon zest 
Freshly ground black pepper 
1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.


Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.


In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.


I made the salad the night before and then added the cheese at serving time.  It also keeps for days in the fridge.

Grilled Five-Spice Chicken Thighs with a Soy-Vinegar Sauce and Cilantro

I don't cook with chicken thighs much, but this recipe opened my eyes to the great flavor of the thighs, combined with the right spices.  This is now one of my go-to grilling recipes, and never fails to get compliments (thighs are cheaper too, always a plus!).  I love it because it is simple but the flavors are complex, and also because you can make the spice mix and the sauce up in advance, making for an effortless dinner with friends.

This weekend I served it over rice and alongside Asian Cucumber Salad.  I tend to double the sauce recipe to make sure I have enough to pass it at the table.

I find the Chinese five-spice powder at most grocery stores, but not all.  You may have to look around a bit. (But it will be worth it!)

Grilled Five-Spice Chicken Thighs with a Soy-Vinegar Sauce and Cilantro

Ingredients:

• 2 Tbs. Chinese five-spice powder
• 1 Tbs. plus 1 tsp. dark brown sugar
• 1 tsp. garlic powder
• 3/4 tsp. kosher salt
• 2 Tbs. soy sauce
• 2 tsp. rice vinegar
• 1 tsp. Asian sesame oil
• 1/4 tsp. crushed red pepper flakes
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 2 Tbs. vegetable oil; more for the grill
• 3 Tbs. chopped cilantro

Directions:

Mix the five-spice powder, the 1 Tbs. sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 tsp. sugar.
Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 min., tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.

Shrimp and Avocado Rounds

So......I hate Shrimp, AND Avocado.  You won't find many recipes here featuring those items.  But, I saw this one on a website and thought, "I can do that", and many others will enjoy it.  So, I managed to make them and they were beautiful, and (so I am told) delicious.  I loved that you didn't have to cook anything, and with the cucumber being the "plate" they were portable and super healthy too.  

Shrimp and Avocado Rounds


Ingredients:

• 1/4 cup reduced-calorie (or reg.) mayo
• 1 tsp wasabi powder or paste
• 1/2 tsp. soy sauce
• 1/2 large (I use English) cucumber cut into 24- 1/2" thick slices
• 1/2 medium avocado, quartered and then cut into 24 slices
• 8oz cooked shrimp (about 24 small)- peeled and deveigned (I used Costco shrimp and also cut the tails off to make eating them easier)
• 2 Tbsp. finely chopped radish
• 1/4 cup mint (approx 24 leaves), left whole for garnish

Directions:

• To make Wasabi Mayo, stir together first three items until smooth
• To make appetizers, spread cucumber slices on platter, top each with 1/2 tsp. of wasabi mayo, then shrimp, avocado and sprinkle radish on top.  Finish with a mint leaf.