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Weekday dinner inspiration: Spring-Vegetable Couscous With Chicken and more

Mon | Meatless meal

Play the fusion game tonight by mixing Mediterranean flavor with Hispanic technique for Greek Quesadillas. For tzatziki sauce, mix 1 cup plain Greek yogurt, 1 or 2 minced garlic cloves and a peeled, seeded and diced small cucumber. Set aside. Place a flour tortilla on a hot skillet and layer on shredded mozzarella cheese, feta cheese, strips of roasted red pepper and chopped kalamata olives. Top with second tortilla. Let brown and then flip. Dollop with sauce. Green beans cooked in stewed tomatoes on the side.

Tues | Spice it up

To make Spicy Sausage, White Bean and Greens Soup, saute a chopped onion in olive oil until soft in a big pot for about 5 minutes; add a minced garlic clove in the last 30 seconds. Stir in 1 pound of spicy, bulk sausage and brown. Drain off fat. Add a lot of chicken broth (about 2 boxes). Let simmer for about 15 minutes, then add a couple of cans of drained and rinsed Northern beans plus some baby spinach leaves. Heat until greens have wilted. Serves with hunky shaves of Parmesan. Biscuits, please.

Wed | Rotisserie chicken

Unless you get takeout, you won't find many meals quicker to get to the table than Spring-Vegetable Couscous With Chicken (recipe below). Rotisserie chicken plus quick-cooking couscous, asparagus and peas are the champions here. Don't skip the big strips of lemon zest. The puckerful citrus brings the flavor.

Thurs | Protein on top

Salmon Caesar Salad is on the menu tonight. Make the salmon however you like and place it hot over a pile of ice-cold salad and don't forget the croutons. To roast salmon, I heat a cast-iron skillet that has been coated with olive oil under the broiler for 5 minutes, remove and put the salmon seasoned with salt and pepper in the pan. (Be super careful because the skillet is blazing hot — and heavy.) The salmon goes under the broiler for about 7 minutes, depending on thickness. That's a trick I learned from the Lee Brothers of Charleston, S.C.

Fri | Dinner, skewered

Before you head out the door this morning, place cubes of boneless pork loin in a tangy wash of barbecue sauce. By dinnertime, the meat will be well-flavored. To make Barbecued Pork Kebabs, thread the pieces on skewers and cook on a preheated grill for 3 to 5 minutes per side. (Discard leftover sauce that has been in contact with raw meat.) When you flip the kebabs, place some pineapple rings on the grill and cook on both sides. Serve with rice.

Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586. Follow @RoadEats on Twitter.

>>EASY

Spring-Vegetable Couscous With Chicken

3 tablespoons unsalted butter

4 scallions, white and green parts separated, and thinly sliced crosswise

2 wide strips lemon zest, plus 1 tablespoon lemon juice

1 1/4 cups water

Coarse salt, ground pepper

1 pound asparagus, trimmed and cut into ½-inch pieces

½ cup frozen peas

1 cup couscous

Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces

2 tablespoons chopped fresh parsley

In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 ¼ cups water and season with salt and pepper. Cover pan and bring to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Serves 4.

Source: Martha Stewart

Weekday dinner inspiration: Spring-Vegetable Couscous With Chicken and more 03/31/14 [Last modified: Monday, March 31, 2014 6:14pm]

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