I’ve been on a couscous kick lately.  This is one of the first couscous recipes I ever tried and it’s great.  Sally brought this as a salad course to one of our lunches and was nice enough to share the recipe.

1 C chicken broth
1 C couscous
2 T fresh lemon juice
1 t grated lemon zest
1 t Dijon mustard
1 T olive oil
2 cloves garlic crushed
¼ C red onion or thinly sliced green onions
1 C chopped red pepper
1 C steamed and quartered fresh green beans
½ C coarsely chopped pitted Kalamata olives
2 cups of quartered or halved cherry tomatoes
1 can (15 ozs.) garbanzo beans rinsed and drained.
1 T chopped fresh cilantro or basil
Salt and Pepper to taste

• Heat the broth to boiling. Put the couscous in a large bowl, pour in the boiling broth. Stir, cover and let sit for 5 minutes or until thoroughly cooked.  Fluff with a fork.

• In a small bowl, whisk together lemon juice, zest, mustard, olive oil and garlic.

• Toss the remaining ingredients into the couscous, fluff until evenly mixed.  Chill and serve.

OK, I confess - I’m a jalapeno junkie.  I’ll eat anything wth jalapenos.  These grits are great any time of day, just as good for dinner as for breakfast.   Perfect with fresh fried fish.  

4 C water
1/2 t salt
1 C quick grits
1 C (4 oz.) grated sharp Cheddar cheese
8 oz. Monterey Jack cheese with jalapenos, cubed
1/4 C (1/2 stick) butter or margarine
3 eggs, lightly beaten
2 T chopped jalapeno peppers
1 T Worcestershire sauce
Paprika

• Preheat oven to 350°F. Grease a 2-quart baking dish. Bring water and salt to a boil in large saucepan. Stir in grits. Cover; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove pan from heat.
• Stir in cheeses and butter until melted. Add eggs, jalapeno pepper and Worcestershire sauce; blend well. Pour mixture into prepared dish. Sprinkle with paprika, as desired.
• Bake 40 to 45 minutes or until set. Cool 10 minutes before serving.

Makes 6 to 8 servings.