Lemon Couscous


I love couscous, the fact that it takes minutes to cook makes it a weeknight staple. This dish is great with fish or chicken.

1 1/2 c water
zest from 1 lemon
1/2 tsp dried thyme
1 c couscous
1/2 c parsley, minced
1 TBSP olive oil
fresh lemon juice to taste

In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.

Serves 6 – 8.


Seared Ahi Tuna with Avocado Salsa


I love ahi tuna and bough a nice big piece from the fishmonger at the farmers market. Half I served raw and the other 1/2 I seared and served with an avocado salsa – yum!

1 6 oz ahi tuna steak
1 TBSP olive oil
1 large avocado, peeled, pitted, diced
1 jalapeño chile, seeded, minced
1/3 c chopped fresh cilantro
1/3 c chopped red onion
1/4 c fresh lime juice

Heat heavy small skillet over high heat 2 minutes. Spray tuna with olive oil and sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 2 minutes per side. Cool tuna abs slice thin.Combine remaining ingredient a in medium bowl. Using fork, mix just to blend.

Serves 2.