Chickpea-Powered Mediterranean Couscous

Ingredients:
1 zucchini
8 oz grape tomatoes
2 sprigsThyme (.5 oz)
2 Scallions
2 cloves garlic
1 lemon
1 can Chickpeas
1 teaspoon Paprika
1 Tablespoon Butter
1 cup couscous
1/2 Tablespoon Stock Concentrate
1/2 cup Feta Cheese
Salt & Pepper, to taste
2 Tablespoons Olive Oil

Directions:

1. Wash and dry all produce. Adjust racks to middle and upper position and preheat to 425 degrees. 
2. Trim zucchini, then cut into 1/2-inches cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.
3. Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt & pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
4. Meanwhile, drain and rinse the chickpeas. On another baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. TIP: The chickpeas may pop-it's natural.
5. Heat 1 Tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2-3 minutes.
6. Stir stock concentrate and 1 1/2 cups water into pot. Bring to boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
7. Add half the veggies, half the feta cheese, and squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous & veggies between plates, then top with scallion greens and remaining feta cheese.

Pork Tenderloin with Mushrooms and Couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1/2 cup chopped fresh parsley
• 1 cup Israeli couscous

Directions:

1. Heat the olive oil in a large pot or Dutch oven medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145°, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

~Recipe from Food Network Magazine (October 2016)

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.