Thursday, July 30, 2009

[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!


Post a Comment

<< Home

Find me on Google+