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Making Dinner with Whatever – No. 1:
Israeli (pearled) Cous Cous, Cauliflower, and Steak

Pearled Cous Cous, Cauliflower, Steak



This is going to be a blog series that I will post randomly. Sometimes a few may come quickly, sometimes it may be a while. Making Dinner with Whatever, is really exactly what it says. It’s making a good dinner with whatever is in the fridge and kitchen, or primarily what I already have.

I love to make dishes that are all in one, and fairly healthy. A lot of what my fiancé, Kait, and I eat are these medleys of food, including some kind of healthy grain (farro, bulgar, quinoa, cous cous), several vegetables, and possibly a protein (chicken, steak, eggs). I don’t cook much fish anymore since Kait does not eat seafood. (If you have allergies to certain foods or spices, just make substitutions or don’t make it!)

Most of what I make, that can fit, I cook in my 10″ cast iron skillet….

Chicken in Skillet

My 3 favorite cookware items are: Cast Iron Skillet, Enameled Cast Iron Round Dutch Oven, and out Le Creuset Heritage Stoneware oval covered casserole

Favorite Cookware

Making Dinner with Whatever – No. 1:

Israeli (pearled) Cous Cous, Cauliflower, and Steak

What I had…
I had cous cous cooked the night before, cauliflower florets cooked a few nights ago, a red bell pepper, and uncooked thin slices of round steak that was packaged at Whole Foods for sandwiches (but I bought with the idea in mind that they would be used for something like this). Always have onions, garlic, and olive oil. Sounded like it could go well together, and it did! I made this last night, it was so tasty I had to post it.

First, I will tell you how to make some delicious Pearled Cous Cous, which is a great side dish as well….

1 small shallot – chopped
1 clove of garlic chopped
Olive oil
Pearled Cous Cous
Water or Chicken Stock

in a sauce pot, sauté shallot and garlic in olive oil until start to cook down a bit

Add amount of cous cous you’d like to the garlic, olive oil and shallot, mix and let cook for about 1 minute

Then add liquid — Highly recommend low sodium chicken stock for best taste, but water or any stock will do

1 cup of cous cous to about 1 1/4 liquid (if liquid cooks out too quickly and it’s not done, just add more)

Bring to an almost boil, turn to low then put lid partially on the pot. Stir occasionally.

Let cook until the cous cous is nice and tender.

Cous cous and cauliflower


Chop 1/2 of large or 1 medium onion
Chop 2 cloves of garlic
Chop 3/4 of red bell pepper
Slice a container of mushrooms, fairly thinly

Olive Oil in cast iron skillet or sauté pan, turn on heat to a medium
Add garlic, once garlic starts to sizzle, then add the chopped onion and red pepper, mix around and lightly salt
About 1 minute later add the mushrooms, mix around and lightly salt and pepper – let cook

Meanwhile, Slice beef into about 1/2” strips – it was probably only about 1/2 lb of meat, but you can use as little or as much as you’d like.

Add to the pan when the onion, red pepper, and mushrooms are mostly cooked. Mix around.

Cut already cooked cauliflower florets into halves or thirds, add to the pan when steak still needs some time to cook so they can heat up together. Lower heat to a medium-low.

Then add the already cooked cous cous, mix all ingredients together. Add about 1-2 tbsp of low sodium soy sauce, and a few shakes of worcestershire sauce.

Make sure all the cous cous gets to the bottom of the pan, as that is where all of the flavor is located.

Serve when all heated, doesn’t take much time.

Hope you enjoy!

– Shaun