I don’t have anything fun to share for Cinco de Mayo. Actually, it’s my dad’s birthday, so I never really remember that it’s “Cinco de Mayo.” He would have been 56 today, and I’m sure he would be enjoying a tasty peanut butter or chocolate mayonnaise cake if he was still here!
Anyway, dinners have been very boring this week. Wayne was out schmoozing business associates for dinner, so I was on my own a couple nights. We also had our last of seven baby classes last night, so dinner was another quick one. This was one of my bachelorette dinners. I suppose it could be a Cinco de Mayo omelet of sorts. It had two eggs with sauteed spinach and cheese inside, and it was topped with cilantro, salsa and avocado. Soooo good.
This was our quick pre-class dinner last night. It was basically a dump-stuff-into-a-pot meal, and the picture is horrible, but it tasted really good.
Kitchen Sink Couscous
makes 2-3 large servings
- 3/4 cup dry whole wheat couscous
- 3/4 cup water
- 1 chicken breast, diced and cooked with desired seasonings
- 1 box raisins
- ~1/2 cup toasted walnuts
- ~1/2 cup TJs Chile Feta cheese
- extra virgin olive oil
- lemon juice
- Cook couscous according to package directions.
- Stir in some olive oil to loosen it up, then add the other ingredients. I just drizzled some honey and lemon juice on top of my serving to balance out the really spicy chile feta. I liked this dish served just warm or even at room temp.