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Savoury Sunday: Very Veggie Couscous with Feta

"Three things are needed for a good life,good friends, good food, and good song."-~Jason Zebehazy~
“Three things are needed for a good life,
good friends, good food, and good song.”
-~Jason Zebehazy~

Eaten warm or cold, this delicious couscous dish is easy to make, and scrumptious!

Pair it with any succulent gilled meat, and a lovely plate of sweet, juicy tomatoes, and you’re all set!

Don’t forget a chilled bottle of French Cross Chardonnay….



1 cup dry couscous

1/2 cucumber diced

1/2 yellow bell pepper diced

1/4 cup finely chopped mint, parsley and cilantro

2 tbsp olive oil

1/2 lemon – juice of

salt and pepper to taste

1/2 cup crumbled feta cheese



1) Add couscous to one cup boiling water. Simmer on low for 5 mins, remove from heat and toss with a fork.

2) Place chopped cucumber, pepper, mint, parsley, cilantro, salt pepper, oil and lemon juice in large glass serving dish and stir until all herbs and vegetables are coated evenly with oil and lemon juice.

3) Add couscous to serving dish and toss to blend with veggies and herbs.

4) Add crumbled feta and toss to blend.

 ***Be sure to include a few of your best pals to add just the right ambiance.***



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Savoury Sundays: Cioppino

English: Map of Italy and its districts.Every Sunday ANDSHELAUGHS will post a savoury recipe for you to prepare for the ones you love.

***Please leave a comment  and reblog if you make the recipe. Let us know how you liked it!***

This very first  Savoury Sunday, I offer up one of my very favourite recipes: Cioppino.

It takes me back to a visit to San Francisco, and indulging in a classic Italian dinner at Alioto’s overlooking the bay.

Perhaps not a traditional family meal, Cioppino makes an easy, light meal ideal for a quiet night in with your sweetheart.

I recommend serving this Cioppino with fresh bakery bread,butter and a bottle of  Luccarelli Primitivo to enjoy as well.



2 teaspoons olive oil

1 onion finely chopped

1/2 green bell pepper, seeded and diced

4 garlic cloves, finely chopped

1 can (14.5 oz) crushed tomatoes ( I use my own home preserved tomatoes)

1 cup dry white wine

1/4 cup tomato paste

1/4 cup chopped flat leaf parsley (don’t skip this, parsley is a key ingredient)

1/4 teaspoon dried basil ( I prefer t use fresh – just a few finely chopped leaves)

1/4 tsp dried oregano

1 bay leaf

10 oz boneless whitefish cut into 1.5″ chunks

12 littleneck clams, scrubbed

12 medium mussels, scrubbed and debearded

8-12 medium shrimp, peeled and deveined

*Add crab if it’s available* Yum!!!


1. In a large nonstick saucepan, heat the oil, and saute the onion, pepper and garlic until softened.

2. Add tomatoes, wine and tomato paste, spices, herbs, bay leaf and 1/2 cup water.

3. Combine all ingredients well, and bring to a boil.

4. Cover and simmer for 30 minutes.

5. Add the fish and simmer uncovered for ~5 mins.

6. Add the clams & mussels and simmer ~3 mins.

7. Add the shrimp and simmer uncovered for ~5 mins until the clams and mussels are open and the shrimp are pink.

*** Discard any unopened clams and mussels as well as the bay leaf***

***When preparing this meal, beware of the timing. It’s not something you can leave on the stove top and keep warm until your dinner guest arrives. Prepare your ingredients, and enjoy a relaxed conversation over a glass of wine while you’re cooking.***