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Butcher’s block - July 31, 2013


If I am anything, it is predictable - from my daily routine, to the khaki pants and Polo’s I wear, and especially the foods I eat. My wife always encourages me to branch out and try new things, but to little avail. Even the waiters and waitresses know my order without asking. I see my oldest daughter following in the same pattern. Luckily our youngest eats whatever is put in front of her, so I am trying to break the pattern and eat different things. If some of you find yourself in the same boring rut meal after meal, look for new recipes to help break the cycle!

In place of rice, try couscous as an alternative.


1 cup couscous

1/4 cup diced bell pepper

1 cup cherry tomatoes

4 green onions, sliced

1/4 cup Parmesan cheese

1 cup basil leaves

1 clove minced garlic

Basalmic vinegar

Salt and pepper

Olive oil

Preheat oven to 350 degrees. Bring one cup of water to a boil and stir in couscous. Bring water back to boil and then remove from heat allowing to stand 5 minutes. While couscous is cooking, add three tablespoons of olive oil in large skillet on high heat. Sauté pepper, garlic, and green onions. Add tomatoes, basil, cooked couscous, and a pinch of salt and pepper. Stir together and transfer to a 1.5 quart casserole dish and add a splash of balsamic vinegar. Bake in preheated oven for 20 minutes. Sprinkle with Parmesan cheese and serve warm.