Day 19 - Couscous with Baked Tomatoes and Pan-grilled Asparagus

Oh, my goodness! I have lost 12 pounds (!!!!!!!!!!!!!!!!!!!!) in only 3 weeks. That is crazy, but so glad it is true!!! How can I not feel great about my food choices?

Today I finally made the dreaded trip to Central Market to compare prices. I was very surprised to find that most items are the same price as the HEB in our neighborhood. It could be because our HEB is a mix between Central Market (CM) and a normal HEB. Here are some of the prices I compared:

Bananas: HEB - 44 cents/ lb. ; CM - 44 cents/lb.
Frozen Edamame: HEB - $1.69 per bag; CM - $2.19 per bag (not sure why these are so different in price, when they are the exact same size)
Pineapple: HEB - $3.99 for unpeeled; CM - $3.99 for unpeeled
Coffee (Non-Dairy) Creamer: HEB - $3.19; CM - $3.19
Raw Cashews - HEB - $6.99 per pound; CM - $7.69 per pound

It looks like overall the prices are tiny bit higher, but the best discovery is that our HEB has most of the things I need right now. I didn't notice any new stuff that I would want to eat at Central Market. Phew. I was hoping that would happen. Last thing I need is to start shopping at two different grocery stores.

Tonights dinner was delicious. My husband didn't like the couscous because I added chopped apricots and he is not a big fan of things that look like raisins in his food. :) Next time, I'll make a batch of couscous without the apricots just for him.

Couscous with Baked Tomatoes and Pan-Grilled Asparagus



2 cups whole wheat couscous, prepared according to package directions
6-8 dried apricots, diced
1/2 cup pecans, chopped
6 tablespoons molasses

4 tomatoes, cored
balsamic vinegar

1 lb. asparagus, woody stems trimmed

cracked black pepper

For couscous: Prepare according to package directions. Fluff with fork. Stir in apricots, pecans, and molasses until well mixed.

For tomatoes: Preheat oven to 450. Cut tiny section of bottom of tomato so it will stand vertically on the casserole dish. Place tomatoes in casserole dish. Drizzle core sections with balsamic vinegar. Bake for 25 minutes.

For asparagus: Heat skillet on medium-high. When drops of water sizzle on it, place half of the asparagus on pan and stir constantly for five minutes until tips are slightly browned. Put on a plate. Keep warm.

To serve: Place generous amount of couscous on plate. Top with one tomato. Place asparagus around plate. Looks and tastes lovely!!!!