Cous Cous with Shallots

I love making things up.  I love emptying the fridge or the pantry.  And I love creating recipes that compliment my meals.  My daughter had requested fish tacos but she only eats salmon.  Not the traditional fish used for fish tacos.  No worry.  How could I compliment the salmon. First, and for another post, create a mango salsa for the salmon.  Salmon is stronger than what is normally used so the accent needed to be strong to stand up to the salmon.  Therefore, the side had to be more complimentary but not so tasteless that it would not be noticed on the plate.  Cous cous needs to flavored to get taste.  It has a nice texture but is very plain.  Try sautéing vegetables and adding enough spice and you have a great side.

 

Ingredients:

• 1 cup of cous cous
• 1 1/4 cup of water
• 1 shallot, diced
• 1/4 each green and orange pepper, diced
• 1 leek, white part mostly
• 6 – 8 cherry tomatoes halved
• 1 tsp each garlic powder and paprika
• salt & pepper to taste
• 1 – 2 tbsp canola oil

Directions:

Heat the water in a sauce pan and after it boils, add the cous cous and cook for 8 – 10 minutes.  Meanwhile, heat the oil in a skillet on medium high heat.  Saute the shallots until soft – about 5 minutes.

Add the peppers and leek and cook for 3 – 4 minutes.

Add the spices and then add the tomatoes and cook for 1 – 2 minutes.

Remove from heat.  Pour the cooked cous cous into the vegetables.  Stir well and serve.  Enjoy!