An entry in 43 Things entitled Learn how to prepare 10 excellent meals brought to mind a favorite menu that I found in a Pillsbury booklet. The menu consisted of broiled lamb chops, steamed asparagus, Zesty onion couscous and with Amaretto Strawberries with almond slivers for dessert.
Here is the recipe for Zesty onion couscous:
1 tablespoon butter
1 cup uncooked couscous
2 tablespoons diced green onion
2 tablespoons diced carrots
1 cup chicken or vegetable broth (you can use any kind, really)
1/4 teaspoon cayenne pepper
In a 1 quart saucepan with a tight-fitting lid, melt the butter. Saute the onions and carrots over medium heat for about 5 minutes, add cayenne pepper. Add broth and bring to a boil. Add couscous, cover and remove from heat. Let stand, covered for 5 minutes. Fluff with a fork and serve.
The Amaretto Strawberries were equally easy:
1 quart strawberries, washed, hulled and quartered, if large
1 small container vanilla yogurt
1 tablespoon Amaretto
slivered almonds for ganish (maybe a 1/4 cup)
Mix yogurt and Amaretto and set aside. Spoon strawberries into individual bowls. Top with yogurt mixture and garnish with almonds.