Couscous...an experiment

I have never had couscous. Until a few minutes ago I was a couscous virgin. I decided to try making couscous because it is a whole grain and cooks really fast. I was pleasently surprised by the outcome of this dish. I have to say that I did not have high expectations and while I wont be eating couscous every day I will be adding it to my list of standby foods.



Ingredients:

• 1 box "Near East" herbed chicken couscous


• 1 1/4 cups chicken broth


• 4 small rine ripened tomatos


• 1/4 red onion


• 1 tsp garlic


• 2 Tbs parmesan cheese


• 1 Tbs olive oil

Directions:

Bring chicken broth to boil with seasonings from couscous box. Stir in couscous and remove from heat. Cover and let sit for 5 min.

Cube tomatos and dice onions. Heat in a skillet for about 5 min on hi with garlic and olive oil.

Fluff couscous with a fork and add tomato and onion mixture. Top with parmesan cheese.

Scrambled Eggs

Who says you can't have breakfast for dinner. I have been wanting scrambled eggs for a few days now so I decided to make this dish for dinner. I included red onion and red bell peppers for a little extra flavor.



Ingredients:

• 4 eggs


• 1/2 cup of sharp cheddar cheese (grated)


• 1/2 bell pepper


• 1/2 small red onion

Combine all ingredients in a skillet and cook on med-hi heat until eggs are yellow and firm.