Jewish Couscous

Happy Tuesday Afternoon! I?m so shocked most of you haven?t had Muffins that Taste like Doughnuts before. This recipe was making the rounds in Blog Land a few months ago. I thought I was posting old news. For all of you who haven?t made them yet, you must! They?ll change your mentality about muffins. FOREVER!

Okay, on to bigger and better things. I had PT all morning. I did all the usual stuff just while reading for my midterm tomorrow. I biked for 20mins then did about every balance exercise known to man. The one I hate the worst is having to do calf raises on the shuttle press. They hurt, we?re talking serious pain. Then John examined my gait and told me to start trying to walk without using my hip to swing my right leg through the stride. He also worked the joint around so I can have more range of motion. All-in-all it was a good day at PT, nice and relaxed. I get stressed when the place is packed and John and all the assistants are running around like crazy. Today was very quiet.

Let us make some Jewish Couscous.

Here?s what you?ll need:

Here?s what you do:

1) melt 1 tbsp butter and over medium heat brown pine nuts, I used a little less than 1/4 cup. Once browned add broccoli, tomato and onion (all chopped). Once well cooked add parsley. Once parsley is combined remove from heat.

2) in a separate pan melt remaining butter. Once melted add couscous, stir with a bay leaf until browned. Add chicken broth or veggie broth, cinnamon, salt and pepper. Bring to a boil then remove from heat. Let sit covered for about 10 minutes, until all liquid is absorbed.

3) Add veggie mixture to couscous. Stir and top with lemon zest and raisins. 

This makes anywhere from 2-4 servings depending on size. FYI, chicken broth makes this much thicker than the veggie broth.

Well, I?m hitting the books all afternoon and maybe night. I?m so ready for these all nighters and exams to be a thing of the past. I think I have senior-idis.