Cook Without Book

Prep Time:  6 minutes Cook Time:  8 hours, 5 minutes Yield:  6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)                  Ingredients 6  carrots, cut into 1-inch pieces (about 7 cups) 1  (10-ounce) package frozen chopped onion 2 tablespoons   all-purpose flour 1 1/2 pounds   lean boneless lamb, cut into 1-inch cubes Cooking spray 1/2 cup   apple cider 1/4 cup   mango chutney 1 tablespoon   bottled minced garlic 1 tablespoon   Thai seasoning (such as McCormick) 2 teaspoons   curry powder 3/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1  (10-ounce) package couscous Preparation Place carrot and onion in a 4-quart electric slow cooker. Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add la...

Yield:  serves 8 (serving size: 1 1/4 cups stew and 1/2 cup couscous)                   Ingredients 1 tablespoon   peanut oil 2 pounds   lean lamb stew meat, trimmed 3 1/4 cups   coarsely chopped onion 1 cup   (1/2-inch-thick) sliced carrot 1 cup   chopped green bell pepper 2 tablespoons   ground cumin 1 teaspoon   curry powder 1/2 teaspoon   ground turmeric 4 cups   chopped tomato 2 cups   cubed, peeled sweet potato 1  (15 1/2-ounce) can chickpeas, drained 1  (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1  (10-ounce) box couscous Preparation Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredien...

                 Prep Time:  10 minutes Cook Time:  5 minutes Yield:  Makes 4 servings (serving size: 2 cups Ingredients 1  (10-ounce) box couscous (1 1/2 cups) 1 1/4 teaspoons   kosher salt, divided 4 teaspoons   unsalted butter, divided 2  garlic cloves, chopped 4  scallions, chopped 1 pound   medium shrimp, peeled and deveined 1  (15.5-ounce) can cannellini beans, rinsed 1/2 cup   fresh flat-leaf parsley 2 tablespoons   fresh lemon juice 1/4 teaspoon   pepper Preparation 1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. 2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink. 3. Stir in beans, parsley, lemon juice, remai...

Veggie Stack with Basil Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes. 1/2 cup   red wine vinegar 2 tablespoons   honey 1 tablespoon   finely chopped garlic 2 tablespoons   olive oil, plus more for brushing grill 1/4 teaspoon   salt 1/4 teaspoon   pepper 1  (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices 1  (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices 1  (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices 3/4 cup   uncooked couscous 1  small red onion, cut into 4 (1/4-inch-thick) rings 1  vine-ripened tomato, cut crosswise into 4 slices 1/2 cup   (2 ounces) shredded part-skim mozzarella, divided 1/4 cup   chopped fresh basil, plus additional leaves for garnish Preparation 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes. 2. Bring 1 cup water to a...