Menu Monday

I’m actually going to plan this week’s menu as I type…

Monday – Salmon, green pepper couscous (recipe to follow), green salad

Tuesday – Oatmeal pancakes, scrambled eggs, link sausages, fresh fruit cup

Wednesday – Fagioli soup, homemade bread

Thursday – Baked creamy chicken taquitos, black beans w/ cilantro, green salad

Friday – Homemade pizza, green salad

Salmon with couscous is one of my favorite meals. When I can’t grill it, I cook the salmon in the grill pan on the stove. Just dab with a little olive oil and sprinkle with a tiny bit of salt and pepper, then cook 3 to 4 minutes on each side. (I like my salmon cooked all the way through, thank you.)

Usually I just make plain couscous, using chicken broth instead of water. Tonight I wanted to add a little something to it, change up the flavor a bit, and a quick Google search brought me to this:

Green Pepper Couscous
Ingredients:
1 Tbsp butter or margarine
1/2 medium onion, sliced (about 1 cup)
2 medium green bell peppers, diced (about 2 cups)
4 medium cloves garlic, crushed through a press
1-1/2 cups water
1 cup precooked couscous
Salt and freshly ground black pepper to taste
Instructions:
Melt butter in a nonstick saucepan and add onion. Sauté gently for about 10
minutes, or until onion is golden. Add green peppers and garlic and sauté
for another 5 minutes. Add water and bring to a boil. Stir in couscous,
cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork
and add salt and pepper to taste.

Note: I only used half a bell pepper and two cloves of garlic, because Greg would like that better. Didn’t get a photo, but it was a pretty supper plate!