Let’s be honest, sometimes you get home and you really don’t feel like cooking dinner. For the days that you don’t want to be in the kitchen longer than 15-20 minutes, but want a healthy, hearty and unique meal, this is your go-to recipe.
On tonight’s menu: a vegetable and couscous bowl with ground chicken kefta kabobs and cucumber yogurt. I promise. It’ll only take 20 minutes!
My favorite brand of couscous is Trader Joe’s. It looks like this:
– 1 cup Trader Joe’s Whole Wheat Couscous
-1 cup water
-2 tbsp. Butter
-1/2 tsp. Salt
-Dash of Black Pepper
-Dash of dried mint flakes
-Dash of Oregano
-Dash of Smoked Paprika
1.) Combine 1 cup water, 2 tbsp. butter and 1/2 tsp. salt in a large sauce pan or small pot. Bring ingredients to a boil.
2.) Once the ingredients get to a boil, remove the pot from heat.
3.) Pour in 1 cup of dry couscous into the sauce pan. Add salt, black pepper, oregano, smoked paprika and dried mint.
4.) Stir everything well.
5.) Now, cover the pot and let it stand for about 5 minutes.
That’s all it takes.
Chicken Kefta Ingredients
-1 lb. Ground chicken
-Handful of Parsley
-1/2 tsp. Onion Powder
-1 tsp. Salt
-Dash of Black Pepper
-2 tbsp. Olive Oil
Chicken Kabobs Instructions
1.) Combine Parsley, teaspoon of salt, dash of black pepper, 1/2 teaspoon onion powder into the ground chicken.
2.) After everything is stirred together, form the chicken into little kefta kabobs. No need to be precise with these. You’re essentially just going for an ob-long football shaped patty.
3.) Heat a sauce pan on medium to high heat and then add in 2 tablespoons of olive oil.
4.) Place the kabobs in the saucepan about a quarter-inch apart so they don’t stick together.
5.) Cook through until there is no more pink on the inside of the kabobs. This should take about 10 minutes (depending on how thick the kabobs are).
For the vegetables:
When it comes to vegetables, you can be creative. Don’t overthink it! You can use whichever vegetables you prefer. I bought a bag of cut up butternut squash and sautéed it in some butter, steamed a bag of broccoli in the microwave, and sautéed mushrooms with onions.Don’t forget to season your vegetables accordingly.
Cucumber Yogurt Ingredients
-1 large Cucumber
-One small container of plain, unsweetened Greek Yogurt (5.3 oz.)
-1/2 tsp. Garlic Powder
-Dash of Salt
-1 tsp. dried mint flakes
-1/4 cup water
Cucumber Yogurt Instructions
1.) Add 1/4 cup water to greek yogurt. Mix well.
2.) Add in 1/2 teaspoon of garlic powder, a dash of salt and 1 teaspoon dried mint flakes.
3.) Chop cucumber into fine pieces. You can also use a grater for this step. Mix cucumber into yogurt mixture.
4.) Sprinkle the top of the bowl with a little more dried mint for presentation!