Spring time is here and it is time to step away from the heavy dishes. Tonight we dined on a recipe from
The Diabetes Seafood Cookbook (don't worry neither of us have contracted diabetes just yet). The recipe was cooked in foil pouches like we had last week, but rather than a stew the couscous soaked up all the liquid. Laura and I are both big fans of dill and this dish delivered on that taste. The one thing we didn't like was the finished couscous. The liquid used for cooking was white wine and wine flavored couscous just isn't all that tasty. Next time we try this recipe we will either use just water or veggie broth in place of the wine.
We give this one 3 stars for now, but we did end up throwing out the couscous.
dill and sour cream, what more could you ask for?
couscous underneath fish on top (wine to come)
the recipe side was cucumber with sour cream, we decided to add some more dill (it was a good call)
fish = good; couscous = bad
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