This isn’t a cooking blog. It never will be. That said, I threw some ingredients together for dinner tonight and it turned out really tasty, so I thought I’d share. I have a feeling you could switch things up to suit your personal preferences, and it would probably turn out just as well.
1 cup Israeli couscous (or orzo)
handful (or two) of arugula
2-3 Tbsp chili crisp, to taste
3 fillets tilapia (or boneless, skinless chicken thighs, chicken breasts, sausages…try anything!)
1 Tbsp olive oil
3 Tbsp salmon seasoning mix
1 fresh jalapeño, minced
1 red onion, chopped
2 cups water (or low sodium veg/fish/chicken broth)
- Pour the couscous in the bottom of a baking dish. I used that Corningware oval dish that is a bit smaller than a 9 x 13 dish.
- Spread a handful of arugula over the couscous.
- Drip the chili crisp in dollops evenly across the couscous.
- Set the tilapia in the dish and drizzle with olive oil. Cover evenly with salmon seasoning.
- Sprinkle the jalapeño over the chicken, and set the chopped red onion segments around the pieces of fish.
- Pour 2 cups of water in the dish. (Do this carefully, y’all. Like, gently pour it in at the corner. Don’t splash it all over the fish.)
- Cover tightly with foil and bake at 375 degrees for about 20-30 minutes, until the couscous and fish is cooked through.
Spilled Milk 