Food World

Ingredients 1 10-ounce box couscous (1⅓ cups ) 1 tablespoon olive oil 1 small onion, chopped 1 28-ounce can diced tomatoes, drained ¾ cup pitted green olives ½ cup dry white wine (such as Sauvignon Blanc) kosher salt and pepper 1 pound medium shrimp, peeled and deveined How to Make It Step 1 Cook the couscous according to the package directions. Step 2 Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes. Step 3 Add the tomatoes, olives, wine, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes. Step 4 Add the shrimp and cover. Cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

Ingredients 1 cup white rice 1 1/2 tablespoons olive oil 1 small yellow onion, thinly sliced 2 teaspoons curry powder 1/2 cup plain yogurt 3/4 cup heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 14.5-ounce can diced tomatoes, drained (optional) meat from 1 rotisserie chicken, sliced or shredde d 1/4 cup fresh cilantro leaves, roughly chopped How to Make It Step 1 Cook the rice according to the package directions. Step 2 Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Step 3 Sprinkle with the curry powder and cook, stirring, for 1 minute. Step 4 Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat. Step 5 Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.