Okay, so if you’re a Hangry Chicks reader (thank you for reading, BTW), you know by now that I am by no means a chef. It is what it is, folks. But I will say, my cooking skillz (yes, with a ‘z’) have improved greatly over the nearly 3 years of writing this blog (let me add another parentheses here and mention that we have been writing this blog for nearly 3 years! That sh*t cray). One of the recipes that has greatly improved is my couscous. Please refer to the lame couscous I made in 2011 here. Continue reading for the glorious couscous that is 2014! 2014 COUSCOUS!

Because my cooking is often times mediocre at best, I really like the idea of just throwing a bunch of sh*t into a pan, mixing it around, and then eating it. That’s what I did last night with my 2014 Couscous.

I was inspired by these beautiful, fresh, and delicious veggies I stumbled upon at the Farmer’s Market. It was like that moment you have at a bar when you meet a guy and you’re all, “Oh, hi, I didn’t see you there. (Giggle) Wow, your arms are so…big.” Seriously, these veggies were allowed to come home with me moments after our first encounter. I mean, they just smelled so good! 

I know this photo is a little larger than I normally post pictures. It’s so I can enable you to really take in the glory that are these vegetables. We have squash, cucumber, tomato, pepper, fairytale eggplant, green onion, and some olives for good measure (those I bought at the normal grosh). I just kept eating the fresh tomato as I cut it because it was just too good not to. Mmmmmm, memories….

Anyhoo, so yeah, I threw that shit in a pan and added some scrimps, too. It’s cooked with a bit of olive oil and seasoned with a little salt (be careful not to over-salt as the olives will add saltiness for you).

There it all is. Cooking away in deliciousness for about 6 minutes or so. You can cook the shrimp separately first by steaming or sauteing like I did here. Again, I just threw that sh*t in there, but cooking separately is a smart thing to do, too. 

Meanwhile, I cooked some tri-color couscous for about 8 minutes that I could throw this mixture on top of. When it was ready to serve, it looked like this:

You don’t need a lot of couscous, just enough to add some more carbs and chewy texture to your life. I’ll admit, I’m a bit of a carb-a-holic. If you aren’t, you can nix the couscous and just cook the glorious vegetables and shrimp together and you’ve got a great meal right there. It won’t be 2014 Couscous, but I won’t judge.

Here is the finished product, topped with some reduced-fat feta cheese (again, adding some saltiness so steer clear of adding extra salt).

Guys, it’s such an easy, quick, and healthy meal to end your day with. Serve with a glass of white wine and you’ll feel like you’re on the Mediterranean, overlooking the blue sea with the wind whipping through your hair and a robust, black-mustached Greek man playing footsie with you under the table. Am I right? 2014 COUSCOUS!