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Things have been insanely busy lately as you may have guessed from my very slow posting. And to be quite honest, I haven’t had much time for creating, or at least documenting, new recipes. My husband and I have been in throw-it-together mode. The results have beeen delicious (a dairy-free/gluten-free eggplant lasagna that I created and a spicy mushroom pepper pork stir fry courtesy of my husband), but alas, they really were using up the fridge meals that I just didn’t have the energy to measure and write down. I will see if we can’t repeat those when things settle down though.
But in the spirit of things, I thought I would share one of my quick lunch meals. It is truly a speedy endeavor, flavorful, and quite versatile. The recipe, as I have made it numerous times for myself and a ravenous husband, is below. However, I tend to fiddle with the seasoning amounts often, so feel free to adjust to your own tastes.
I am planning on attempting a vegetarian / vegan version of it using lightly smashed chickpeas and a sheet of nori seaweed (cut into small pieces) in place of the tuna. Nori seems to have that great “from the sea” taste and I thought it might compliment chickpeas/garbanzo beans well.
Though I find this version quite tasty, I would love to hear ideas from you. Do you have any suggestions for modifying it to create a new dish or flavor?
Ten-Minute Tuna Couscous
This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Egg-Free (use that vegan mayo – I am a fan of Grapeseed Oil Vegenaise). See below for a Gluten-Free option, and the post above for my idea on making this Vegan / Vegetarian.
- ½ Cup Uncooked Whole Wheat Couscous
- 1 Cup Frozen Peas, thawed
- 1 Can Tuna, drained (I use solid white in olive oil, and save the oil for another use, or I even use some of the oil in place of the mayo on occasion)
- 1-1/2 Tablespoons Mayonnaise (regular, light, or vegan – I have tried them all)
- 1 Teaspoon Dijon Mustard
- 3/8 Teaspoon Onion Powder
- 1/4 to 1/2 Teaspoon Dried Dill
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Sugar (or sweetener of your choice)
- 1/2 Teaspoon Lemon Juice
- 1 Tablespoon Water
- Fresh Ground Pepper, to taste (optional)
Cook the couscous according to the package directions. This literally takes just 5 minutes.
While that is cooking, I run the peas under some warm water to quickly thaw them (this isn’t a plan ahead kind of meal!).
Then, I combine the mayo, mustard, onion powder, dill, salt, sugar, lemon juice, and water in a small dish.
Take the lid off of the couscous, give it a quick fluff with a fork, and stir in the peas and mayo mixture. Using your fork, crumble the tuna in and give everything another stir to combine. Dish up into two bowls and serve!
Gluten-Free Option: I haven’t tried it as of yet, but Lundberg has a new brown rice couscous. It looks like it will make this a 15-minute dish instead of ten, but will probably yield excellent results.
Yields 2 very fast lunches