Category: Main Dish

Tuna Couscousotto

We’re big on #meatlessmonday in my house, which is usually vegan (falafel! refried bean tacos! Smashed impossible burgers!) but going Pescatarian works too and I’m a tuna gal all the way.

This Couscousotto has all the risotto feels, inspired by Israeli-style tuna salad. Makes a great lunch or light dinner with a side of salad.

To view the reel on Instagram click here.

Tuna Couscousotto

1 can tuna packed in olive oil
8.8oz Ptitim or Israeli couscous
1 cup marinara sauce
1-2 tbsp harissa
2 cups vegetable stock
2 tbsp capers
1/2 tsp lemon zest
1 tsp lemon juice
Salt and pepper, to taste
Fresh parsley, for finishing (I didn’t have but I would use it if I did!)

Method:

Drain the olive oil from the tuna into a sauté pan. Add the couscous and sauté until toasted. Add marinara, harissa and stock, bring to a simmer. Add tuna and capers, lemon zest and juice, salt and pepper. Continue to simmer, uncovered, over low heat until creamy and the couscous is cooked through, 10-15 minutes.

Related Recipes:

Lemony Hawaij Chicken Couscous Soup
Couscous Stuffed Capons
Israeli Couscous With Beef
Hawaij Couscous

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Pulled Brisket Ramen

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours.

To view the reel on Instagram click here.

Pulled Brisket Ramen

3lbs. @koshgourmet First Cut brisket
Salt and pepper
1 tbsp grapeseed oil (or any neutral oil)
1 tsp sesame oil
8 cups chicken stock
2” ginger, grated on a microplane
3 cloves garlic, grated on microplane
3 tbsp soy sauce
3 tbsp mirin (rice cooking wine)
1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste)
Juice of 1/2 lime
1 container mushrooms, sliced
2-3 packages ramen noodles
Scallions, soft boiled eggs, lime wedges and hot sauce for topping

Method:

Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes.

Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Related Recipes:

Beer Braised Brisket With Onion Gravy
Blogoversary BBQ Brisket
Instant Pot Barbacoa Beef

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Sweet & Sour Meatballs


Easy peasy semi-homemade meatballs (thanks to store-bought marinara sauce) that are always finished till the last drop! I always think I’ll freeze half but there’s never any left!

To view the reel on Instagram click here.

Sweet & Sour Meatballs

2 lbs. ground beef
2 eggs
1/2 cup flavored breadcrumbs
1 tsp granulated garlic powder
Salt & pepper, to taste
26oz marinara sauce
1 cup water
14oz can whole berry cranberry sauce
Juice of 2 lemons

Method:

Mix the beef, eggs, crumbs and spices. Add the marinara sauce to the pot. Add water to the jar and shake it up to get out all the sauce from the bar, add to the pot with cranberry sauce. Bring to a simmer while you roll out the meatballs. Add the lemon juice, whisk, then add meatballs. Allow the meatballs to simmer for a few minutes to set before gently mixing, then simmer for 1 hour. Serve with rice or pasta.

Related Recipes:

Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara
2-Ingredient Lazy Meatballs

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Tuna Zoodle Puttanesca


If you’re following me for a while, you know I went through a zoodle stage – zucchini noodles that is. I used to spiralize them, then I started using my julienne peeler. I made it so many different ways – from cheese zoodles with marinara, to pesto zoodles with salmon. This one is for the tuna lover’s and it pairs wonderfully with the traditional pasta sauce, puttanesca!

To view the reel on Instagram click here.

Tuna Zoodle Puttanesca

1 zucchini, julienned
1 can yellowfin tuna in olive oil
3 cloves garlic
Pinch of peperoncino or red pepper flakes
2 tbsp tomato paste
14.5oz can diced tomatoes with juice
1/3 c sliced black olives
2 tbsp capers
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Handful of Fresh chopped parsley

Method:

Prep the Puttanesca sauce and let it simmer for 10 minutes – add zoodles, tuna and parsley. Voila!

Related Recipes:

Zoodle Shakshuka
Cheesy Zoodle Marinara + Zoodles 101
Spinach White Bean Minestrone with Zoodles

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Moroccan Chicken Tagine For Amit

I originally created this recipe as part of the #recipesforreturn campaign in honor of AMIT ESTHER BAT ILANA BUSKILA who was taken hostage on October 7th.

It meant so much to me to cook this recipe for Amit, giving her a voice, and sharing her beauty and talent with the world. I used my tagine from Morrocco (for the very first time!) and the ras el hanout and saffron that I brought from from my trip to honor Amit’s Morroccan roots.

Amit is 27 years old and is a budding fashion stylist from Ashdod, who loves to cook and even filmed an audition for Masterchef shortly before she was captured. She loves to go out with her friends and is known for her funloving personality. Please take the time to cook this recipe in Amit’s honor, and to continue to share the voices of the hostages.

Unfortunately, the IDF confirmed that Amit was killed on October 7th near the Supernova music festival, and her body was taken captive by Hamas. It was recovered on May 17th and returned to Israel, where she was laid to rest in Giryat Gat. Rest in peace Amit.

To view the reel on Instagram click here.

Moroccan Chicken Tagine For Amit

2 tbsp ras el hanout
4 tbsp olive oil
4 chicken thighs
1 Spanish onion, diced
3 cloves garlic, minced
1/2 preserved lemon peel, minced
1 cup pitted green olives
1 cup sliced Turkish apricots
1/2 tsp saffron , ground and steeped in 1/4 cup water
8oz crushed tomatoes
1 1/2 cup chicken stock
2 cinnamon sticks
1 bunch cilantro, divided
salt and pepper, to taste
couscous, for serving

Method:

In a large bowl, mix the ras el hanout with 2 tbsp olive oil to form a paste. Rub the paste over the chicken thighs. Heat the remaining 2 tbsp oil in a tagine or dutch oven and sear the chicken to brown on both sides. Remove from the pot and set aside. Add the onions and saute until translucent. Add the garlic and preserved lemon and saute until fragrant. Add the olives, apricots, saffron water, crushed tomatoes. stock, cinnamon sticks, cilantro and salt and pepper to taste, Mix the sauce to combine and return the chicken to the tagine along with their drippings. Simmer for 1 hour. Add chopped cilantro and serve over couscous.

Related Recipes:

Moroccan Fish Balls
6-Pice Moroccan Stew

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