can we talk about the
fact that europe has an mini e. coli epidemic on its hands? and that the vast
majority of infections have been found in northern germany?! people. this ain't
good.
moreover, while
everyone else is busy playing the blame game - was it or was it not spain who
let the bacteria out of the bag?! - i have other (more egocentric) things on my
mind. specifically: how's a girl supposed to get enough veggies in her diet
when the produce available may be potentially lethal?
cucumbers are definitely
out, and i must admit i'm not so keen on reaching for that head of iceberg
lettuce either. so far, it looks like tomatoes and onions are safe. and you
can't go wrong with anything canned or boxed (like chickpeas and couscous, for
instance).
hence: a minimal-veggie
couscous salad to hopefully keep myself (and my readers!) alive.
i admit, maybe the
term "salad" is a stretch. but i try to eat some salad everyday, and
desperate times call for desperate measures/definitions of what one calls a
"salad". still, it's a very tasty dish, mostly owing to the spices
(cumin and coriander), herbs (cilantro and parsley), and simple dressing
(garlic, olive oil, and lemon).
it's also great to
pack in tupperware and bring to a potluck! i made it earlier in the day and stuck
in the fridge for a bit to chill before serving, but room temperature is also
delicious.
moroccan chickpea and
couscous salad
1 cup quick-cooking
couscous
¼ cup dried apricots,
chopped finely
1¼ cups vegetable
stock
1 tablespoon extra
virgin olive oil
1 tablespoon water
2 tablespoons lemon
juice
1 clove garlic—minced
1 ½ teaspoon ground
cumin
1 ½ teaspoon ground
coriander
½ teaspoon ground
ginger
2 teaspoons salt
10 baby carrots, cut
into thin slivers
8 cherry tomatoes,
roasted
3/4 red onion, diced
finely
1 cup canned
chickpeas, drained and rinsed thoroughly
2 tablespoons finely
chopped flat-leaf parsley
2 tablespoons finely
chopped cilantro
mix the couscous with
the apricots in a bowl and pour into a pot of boiling vegetable stock. cover
with a lid or plate to seal in the steam and let sit for 5-8 minutes or until
all of the stock has been absorbed.
meanwhile, drain the
chickpeas and chop the carrots, onion, parsley, and coriander. quarter the
tomatoes, sprinkle with some salt and pepper, and roast in the oven on a piece
of tin foil at 150 degrees celsius about 12 minutes. place all ingredients in a
large bowl. when the couscous is ready, fluff it up with a fork and add it to
the bowl. toss together until well combined.
in a separate little
bowl, combine the oil, water, lemon juice, garlic, spices, and salt. pour over
the couscous and stir once again. salt and pepper to taste.
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