[Hannah]: spontaneous salad
I am the queen of the one-bowl meal.
This was a "whatever's on hand" salad which turned out unexpectedly excellent so I am giving it immortality.
Toast 1 cup of Israeli couscous until browned in a dutch oven with a teaspoon of olive oil (stirring vigilantly).
Then add 2-3 cups chicken broth, simmer until cooked.
At the same time, lazily and haphazardly cook a few sliced cloves of garlic, some onion, and a drained can of chickpeas in a frying pan.
Combine, remove from heat, and add 1 diced red pepper and a lot of fresh parsley.
Season with cumin, lemon, salt and black pepper. Delicious!