Tuesday, February 21, 2012

Kudos for Cous Cous and Curry

Some kids ask for "pop." Some want "candy." My kid asks for both of those...but he also asks for "trees" (i.e. "broccoli"), "balls" (i.e. "peas"), and his new favorite..."Cous Cous." Yes, he's developed quite a taste for the yummy little carbohydrate balls. But so have we all. He nearly jumped out of his high chair screaming, "Cous Cous Mommy!" when he saw Sunday's dish hit the table, and then he ate nearly the entire bowl (although he wouldn't touch the curry).

I've heard a lot of people say they don't like Cous Cous. I say, "try it from the bulk section." I swear, you won't even recognize it as the same stuff. The packaged stuff is sticky, mushy, and flavorless. Reminds me of boxed mashed potatoes. Now you wouldn't eat boxed mashed potatoes and compare it to delicious fresh garlic mashers, would you? Then try the bulk Cous Cous. I promise, you'll like it!

I got this recipe via the Savory Spice Shop. I grabbed it along with a package of Lemongrass Green Curry. I've adjusted the recipe a bit, but all and all, it was quite tasty, and low in Weight Watcher Points.

Thai Green Chicken Curry with Lemongrass


1 lb. boneless skinless chicken, cut into cubes
1/2 tsp. ground turmeric (I didn't have any, so I used yellow mustard)
2 cups coconut milk
2 tbsp. Thai lemongrass green curry powder (from Savory Spice Shop) mixed with 2 tbsp. of fish sauce
2 cups eggplant, zucchini or yellow squash peeled and diced
1 tomato, quartered
1/2 cup water
6-8 fresh cilantro sprigs


In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5-6 minutes. Thoroughly mix in Thai Green Curry paste, add the quartered tomatoes and continue cooking over low heat for 5-6 minutes. Add chicken and cook, covered, over medium heat for 10 minutes, stirring occasionally. Add the remaining ingredients excluding the cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 minutes. Add cilantro and continue cooking, uncovered, for 3-4 minutes.

Serving Suggestions:

Serve over Cous Cous with warm tea while listening to the "Slum Dog Millionaire" Soundtrack.

To prepare the Cous Cous, I combine 1 cup of bulk Cous Cous and 2 cups of water into a rice cooker.  Once ready, I mix in a couple tbsp of Olive Oil, two green onions and salt.  Pour Curry over the top.  Eat.  Enjoy.  Eat some more. Package left overs.

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