Whole Wheat Couscous Salad

I love couscous and I especially love the whole wheat version with a nutty flavor and super healthy. Here are the ingredients I used tonight. I never measure and usually switch it up with ingredients on hand. Try it over the Memorial Day weekend as a main dish with crusty bread which is what I'm doing tonight, or as a side dish with your ribs and burgers! Enjoy and Ciao Bella!

1 cup whole wheat couscous
1 cup boiling water
Roasted red peppers julienned
Grape tomatoes cut in half
Baby broccoli, sautéed in EVOO and crushed red pepper and chopped
Pine nuts
Dried cherries
Italian parsley chopped
Fresh mint chopped
Parmesan/Romano grated cheese
Kalamata olives minced or use 1/3 cup olive tepenade

Dressing
Juice of 2 lemons
2 cloves garlic
1 chopped scallion
Salt/pepper
Olive oil

Pour the boiling water over the couscous and let sit for 5 minutes then fluff with a fork.
Mix salad ingredients and pour dressing over and mix well. Let sit for 2 hours and toss again. Serve room temperature.

Grilled Fish Tacos with Mango Salsa

Ahh, the quest for delicious, low fat foods that meet my criteria for delicious flavor! THIS one fit the bill last night.

2 mahi mahi filets (or any other firm white, mild tasting white fish
1/2 cup chopped mango
1/2 cup chopped pineapple
Chopped cilantro to taste (we love it)
1 garlic clove minced
1/2 seeded jalapeño minced
1 vine tomato chopped
2 Tbls minced onion
Drizzle of olive oil
Juice of 1/2 lemon or lime
salt
Chopped green cabbage
Low fat Mexican blend cheese

Rub the fish filets with a little olive oil and salt and pepper both sides. Heat grill to high.
In a small bowl add all the ingredients for the salsa, and a drizzle of olive oil and the lemon juice. Set aside for about an hour to meld all the flavors.
Grill the fish about 5 minutes on first side and then about 4 minutes on the other.
I found some low carb corn tortillas and a fried them in a tiny bit of oil till they puffed but still pliable.
Make either tacos or tostada with the fish,salsa, cabbage and a little cheese.
Ron used even more hot salsa on top. He does have an asbestos mouth for hot food lol! Really loved how these came out. I split the filets long way so each of us ended up with 2 tacos.
Served with baked sweet potato.
Ciao Bella and Ole!

Pan Roasted Veal Chops

When I saw beautiful thick veal chops at the store it reminded me of a dish at an Italian Restaurant in Palm Desert that we have gone to alot over the years. It's always Ron's favorite dish to order so....had to see what I could do with them. Now the version at the restaurant is about 18 oz per chop (yes you read that correctly) and definitely priced accordingly!!

2 1 1/2" thick perfectly marbled veal chops
3 tsp minced rosemary
3 cloves minced garlic
3 tbls minced Italian parsley
Zest from one large lemon
Olive oil
Salt/pepper
butter
Bring the chops to room temperature
In small bowl drizzle in just enough
olive oil to moisten. Salt and pepper both sides of chops and divide the gremolata (fancy shmancy name) evenly on all four sides of chops, pressing firmly into the meat.
Heat an oven proof skillet to medium high on stove with 1/2 olive oil and 1/2 butter enough to cover bottom of skillet completely. Be sure pan is nice and hot and then carefully put chops in pan. Sear each side till nice and caramelized about 4 minutes each side.
Place pan in a 375 degree preheated oven for about 12-15 minutes. I cooked ours till insta read temperature was just about 160. You don't have to overlook veal chops. Let sit on a plate for 10 minutes. I reduced the drippings with a little white wine and one more small bit of butter. I do think this recipe would have rivaled the chops at Andrenos for sure!
I served with a spinach salad with dried cherries, pecans and goat cheese.
Enjoy and Ciao Bella!