Archive for February, 2011

Season of Soup

So…spring is not quite here yet and, despite what everyone has been saying, Winter is NOT over 😦 which makes me turn again to comfort foods. And one of the best comfort foods ever is soup of course, warm, brothy, easy to digest, and even easy to eat as leftovers days afterward.

I have tried to be creative in my soup choices and so this recipe involves many vegetables currently in season. I used a version that could be served hot or cold (imagine that!) and I made plenty of it so we could eat for days to come. God bless Winter vegetables! πŸ™‚


Creamed Summer Squash & Leek Soup with Chickpeas, fresh Basil, & Toasted Bread


6 cups chicken broth

1 can chickpeas (garbanzo beans)

1 bunch leeks, washed & chopped

2 lbs. summer squash, chopped

1 lb. zucchini, chopped

2 cups fat-free half & half (or milk)

5 garlic cloves, minced

1 bunch fresh Chives, chopped

1 bunch fresh Basil, chopped

5 Tbs. lemon juice

cracked pepper & sea salt

olive oil

sliced fresh bread (like country or herb)

(1) Heat 1 Tbs. olive oil over medium-high heat; when hot, add the leeks and garlic and cook 10-15 minutes until tender; add the squash and zucchini and let the entire mixture cook another 8 minutes. (2) Remove from heat and let cool 10 minutes; working in batches, puree the vegetables in a blender until smooth; return everything to the pot. (3) Add all the chicken broth and chickpeas and mix well. Refrigerate the mixture until chilled. (4) Next, add the lemon juice, fresh herbs, and stir in the half & half until the soup is creamy and mixed thoroughly. (5) Toast the fresh bread and serve with slices. This dish can be served hot or cold, but I think it is best cold πŸ™‚

Serves 8

So as it turns out, I packed the book with this recipe away in one of my boxes, but I had written down the ingredients, so I ended up just winging it entirely. Luckily for me, it is hard to mess up soup.

My question is, what is the best cold soup you’ve ever tasted?

Mine would have to be gazpacho, but that’s just because I love tomatoes…and salsa…and spaghetti sauce, and bruschetta…and, did I mention I love tomatoes? }:-)



It’s All About the Stuffing…

As a little kid, stuffing was my favorite food of all time. It’s like bread, but softer, tastier, and served in itty bitty pieces. Personally, anything that can be eaten ravenously with a big spoon is my kind of meal πŸ™‚

The stuffing I am referring to here is of a slightly different nature, but what is stuffing for anyway, other than eating? That’s right, it’s for stuffing. And since the ‘stuffee’ in most recipes is some sort of delicious meat, I have decided to post a recipe I made involving stuffed chicken. I modeled this version off a recipe on Mushroom Stuffed Chicken from last year’s Cooking Light. In light of my current available ingredients, I made a different version involving goat cheese, golden raisins, roasted pine nuts, and shitake mushrooms.

It’s true I’ve already tried similar recipes involving stuffed chicken, but this recipe is a little more intensive then others. What I mean is, not only do you stuff the chicken, you bread it too, crisp the outside on a frying pan, and cook it in the oven until the stuffing inside melts. A lot of work? Maybe, but I definitely enjoyed it, even the messy process getting there. Good food takes time, I always say }:)

I even made my own breadcrumbs, using some leftover slices of herbed focaccia. I just want to tell everyone that if you indeed have a blender, you can make absolutely ANYTHING, including your own breadcrumbs; it takes like forty five seconds. Now that’s awesome.

Breaded Chicken Breasts stuffed with Goat Cheese, Pine Nuts, and Shitakes


4 chicken breasts, trimmed

(for stuffing)

1 bunch green onions, sliced

1/2 cup golden raisins

1/2 cup pine nuts

1 lb. shitake mushrooms, sliced

3 garlic cloves, minced

1 cup goat cheese, crumbled

(for breading)

2 eggs, beaten

1/2 cup flour

3 slices white bread

sea salt & cracked pepper

olive oil

(1) Preheat oven to 350 degrees; put the pieces of white bread into a blender and pulse until you have coarse breadcrumbs; put in a bowl and set aside. (2) Heat 1 Tbs. olive oil in a frying pan over medium-high heat; add the mushrooms, garlic, pine nuts, and green onions, cooking about 8-10 minutes, stirring constantly. (3) Remove the pan from heat and let the mixture cool another 10 minutes. Stir in the goat cheese and golden raisins and season the mixture with salt & pepper. (4) Using a paring knife, cut a slit through the thickest portion of each of the chicken breasts. Making sure the blade doesn’t cut through to the other side, make the opening large enough to hold about 1/4 cup of the stuffing mixture. Stuff all of the chicken breasts until you’ve used the entire mixture; firmly press the edges of the opening to seal it closed. Salt & pepper each side of the chicken breasts. (5) In 3 separate bowls, put the beaten eggs, flour, and breadcrumbs. One at a time, dredge the chicken breasts in the flour, then dip in the eggs, and lastly dredge in the bowl with breadcrumbs until evenly covered. (6) Coat the frying pan with a thin coat of olive oil and heat over medium-high heat until hot. Fry the chicken breasts on the pan, turning once, until both sides are crispy and brown, about 5-6 minutes. (8) Transfer the chicken breasts to an ovenproof glass dish and position them close together. Cook in the oven 15-20 minutes until chicken is tender and cooked throughout. This dinner dish can be accompanied by a tossed salad and cold beer πŸ™‚

Serves 4

After writing it all out, it certainly seems like a bit more work to make this meal but I wish reemphasize–it’s tasted wonderful (and makes even better leftover). Plus, how cool do you look when you serve chicken that’s breaded AND stuffed?! Super cool, like me. I think I ought to be cooking chicken more often πŸ˜‰

My question, what was the best-tasting chicken you ever had? Was it the sauce or the way it was cooked? I wonder…


Linguine & Mussels

As I get closer and closer to moving (!) I find myself with very little time to be making meals, especially when we have to keep everything in the kitchen so clean πŸ˜‰Β  But since I need to eat (and there are still ingredients in the fridge), I have been trying to make the most out of my time spent in the kitchen. Recently I was given 2 lbs of frozen mussels that had been cooked and vacuum-sealed in a package complete with garlic butter sauce. Yummy, right? If you have any qualms about frozen seafood, I probably should say that the mussels were organic and from a company called Waterfront Bistro. And I wouldn’t be detailing this information if I hadn’t been so impressed by the taste of these mussels, soft, flavorful and did I mention ready to eat?!

I went so far as to buy some cracked pepper linguine at the store (and enriched at that) and later assembled a quick and easy version of the pasta dish Linguine with Mussels. I later replicated this dish with my remaining pound of mussels and slightly different ingredients. And since I’ve had all this practice I thought I’d post my easy version of this dish in case anyone desires some simplicity…

(Quick & Easy) Peppered Linguine with Buttered Garlic Mussels


1 lb. linguine, or pasta substitute

1 package frozen, fully cooked mussels (with sauce)

1 package cherry tomatoes, halved

1 white onion, chopped

3 garlic cloves, minced

1 cup fresh Parsley, minced

1 cup tomato spaghetti sauce

1 cup Parmesan, grated

olive oil

cracked pepper & sea salt

(1) Bring a large pot of salted water to boil over the stove. Cook the pasta according to package instructions. When al dente, drain and return to pot; moisten pasta with 1 Ts. olive oil and season with salt and pepper. Cover and set aside. (2) Meanwhile, heat 1 Tbs. olive oil in a skillet over medium-high heat and add chopped onion and garlic. Let cook until fragrant and soft, about 3-4 minutes. Add the cherry tomatoes and cook for another 4-5 minutes. (3) Microwave the mussels to defrost them (about 6 minutes); when the vegetables are ready, reheat the pasta pot over low heat and add the onion mixture; mix well. (4) Now add the fresh Parsley, tomato sauce, and the mussels and mix well. Before serving, stir in the Parmesan cheese and season to taste with salt & pepper. Garnish with Parmesan and a sprig of Parsley πŸ™‚

Serves 4

I may not have steamed them myself, but I was proud to offer up these tasty Mytilidae in an effort to remind me of the food I’ll be eating, once I get just a little closer to the sea…

My question: What is the best seafood to pair with pasta? I’m just wondering what you guys think πŸ™‚


Plenty of Minestrone

As it gets colder (and colder…) I begin to crave warm, hearty food like soup. This week I decided to make a version of Hunter’s Minestrone from one of my previously mentioned favorites, Tyler’s Ultimate. In light of the chilly season, I added additional vegetables and herbs in an effort to produce this hearty recipe which I have decided to call: Winter Minestrone, an appropriate title for this rich-flavored soup that is served piping hot, contains several servings of winter vegetables, and provides equally filling and tasty leftovers for days afterward. And what’s wrong with leftovers?

Since the recipe itself is so versatile, I think everyone should try to make a different version of this soup. The base is easy: broth, canned tomatoes, small pasta, and some sort of meat, be it ground turkey or pork sausage, like I used. Other than that, the soup is primarily made up of all its vegetable components. Since the produce section offers plenty of variation of this fare, I wouldn’t restrain yourself to any sort of ‘normal ingredients’; any old root vegetable will do, given it is peeled and chopped into edible portions, and you can add almost any type of greens, potatoes, mushrooms, peppers, etc. to suit your taste. I myself chose to add a few of these green ingredients which included butter beans, red swiss chard, and green heirloom cauliflower; Got to love the veggies πŸ™‚

And you may be thinking that all this is an overload of vegetables and doesn’t sound very flavorful–but I will admit, I have a secret ingredient, and it is Worcestershire sauce. Trust me on this one, if the garlic and tomatoes don’t flavor the broth enough, Worcestershire sauce will definitely enliven the taste with its spicy saltiness. Not convinced after 2 Tbs? Add a couple more, because it only seems to get better πŸ™‚

Just a note, the more veggies you end up adding to your soup, the more broth you’ll be needing at the end. I ended up adding 3 cups of water to the pot in addition to everything else, but it ended up not being enough (so I compensated with more broth…) The noodles will expand some once they’re in the soup a little while, so just add liquid accordingly. I recommend serving the steaming soup with a bit of grated Parmesan or toasted bread but I also discovered it’s a perfectly good snack to eat in the middle of the night, still cold, with half a cracker πŸ˜‰ That’s why I love making soup, it takes a lot of work initially, but the rewards last for days…depending on how fast you end up eating them!

Winter Vegetable Minestrone


3 stalks celery, chopped

2 carrots, chopped

2 onions, chopped

1 head Cauliflower, chopped

1 bunch red Swiss Chard (or kale), chopped

1 large can (28 oz) dices tomatoes, in juice

1 can Cannellini beans, drained

1 can Butter beans, drained

1 cup fresh Parsley, minced

10 garlic cloves, smashed & 5 cloves, minced

16 oz (1 lb) ditalini (or small pasta substitute)

1 lb pork sausage, casings removed

1 bunch fresh thyme, minced

8 cups chicken broth

2 Tbs. lemon juice

2 Tbs. Worcestershire sauce

olive oil

sea salt & cracked pepper

(1) Begin by emptying all of the chicken broth and about 1-2 cups of water (depending) into a large saucepan over low heat. Add 10 garlic cloves, smashed with the side of a knife, to the broth; stir in salt & pepper and allow the broth to simmer, covered, 10-15 minutes. (2) Heat 3 Tbs. olive oil in a large skillet over medium-high heat until hot. Add 5 minced garlic cloves and the chopped carrots, onions, cauliflower, and celery, allowing everything to cook covered until tender, 6-10 minutes. (3) Boil a pot of salted water for the ditalini and cook the pasta according to package instructions until almost done. Drain and sprinkle with salt & pepper before setting aside, covered until ready (add a dash of olive oil if the noodles get dry while the vegetables are cooking). (4) When the vegetables are ready, remove them from the pot and cover to keep warm. Reheat the pot over medium-high heat and coat with cooking spray. Add the pork sausage and cook until well browned, 10-15 minutes, breaking it up into smaller pieces with a fork. (5) When the meat has browned, add the can of tomatoes (with juice), fresh parsley, and lemon juice and allow to cook 5 minutes. Next, add both cans of beans, all of the chopped Swiss chard, and the fresh thyme leaves. (6) Remove the garlic cloves from the simmering broth and combine with the veggie mixture, lowering the heat and allowing the soup to warm until hot and mixed throughout, about 5 more minutes. (7) Right before serving, carefully stir in the ditalini and Worcestershire sauce, seasoning to taste with lemon juice, salt, & pepper. Serve with toasted bread and/or grated Parmesan. Enjoy for days πŸ™‚

Serves 6-8

I can see why the Italians call this type of soup ‘Minestrone’, which translates asΒ  ‘the big soup‘ because, well, it is big, and yummy. That, and it leaves a warm, satisfied feeling in its wake; or maybe that’s just my bell πŸ˜‰ But hey, on a cold winter night like this one, nothing beats hot broth and vegetables!`

My question: What type of hot soup comforts you the most?

You know, like when you’re awfully sick…for me it’s chicken noodle…ahh, that’s what I must make next, a vegetable chicken noodle soup. Genius }:)


Leg of Lamb }:)

I realize I’ve dwelled on the wonderfulness of lamb before, but last weekend I was given the opportunity to serve a meal for some guests and my family, an experience that in which I had to pleasure of grilling an entire leg of lamb for dinner at my family’s house. Got to love the flaming monster they call their grill, it sears just beautifully πŸ˜‰ Imagine this: Me in a fur coat outside in the darkness, standing over a grill while a blizzard of snow comes down. I may have been cold, but nothing beats the smell of lamb roasting πŸ™‚

My inspiration for this recipe came from one of my favorite cooking books of all time, Tyler’s Ultimate by Tyler Florence (it is definitely worth a read). He served his lamb with a chickpea puree and we served ours with a cold sauce that included chopped cucumber, fresh Oregano, and coriander, but I used a similar citrus marinade as he did for the lamb. When the meal was all assembled, it reflected the Greek-inspired style we’d adopted for the evening πŸ˜‰

Within this carnivorous display, we paired the meat with a big salad of mixed greens with feta, tomatoes, and pine nuts which I served with a warm vegetable vinaigrette I found in last months Food & Wine. Since it was all so deliciously good, I decided to include both these recipes in case anyone is curious. The combination of the flavors proved to be amazingly tasty, the perfect dinner for a cold winter night…

Grilled Leg of Lamb with Oregano Coriander Sauce


1 3-4 lb. leg of lamb, trimmed

1 gallon size ziploc

cooking spray

(for marinade)

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 cup lemon juice

1/4 cup white wine

4 Tbs. dried Oregano

5 garlic cloves, minced

(for sauce)

1 cup nonfat plain yogurt

1 bunch oregano, chopped

2 garlic cloves, minced

3 Tbs. lemon juice

2 Tbs. butter, melted

1 Tbs. ground coriander

1 Ts. ground Cumin

3 Tbs. cucumber, chopped

sea salt & cracked pepper

(1) Whisk together all the ingredients for the marinade in a small bowl. Wash the leg of lamb and trim most of the excess fat before putting into the Ziploc bag; pour the marinade over the lamb into the Ziploc bag and seal. Refrigerate 2-3 hours, turning occasionally. (2) Combine all the ingredients for the sauce in a small serving bowl and refrigerate. When you’re ready to cook, preheat the grill over medium-high heat. (3) Remove the lamb from the Ziploc bag and spray with cooking spray before placing on the grill; use a basting brush to give the leg one thick coat before discarding the leftover marinade. (4) Allow the lamb to cook until it reaches medium-rare (or medium), turning once for about 15-20 minutes. (5) Remove the lamb from the grill and let stand 5 minutes before slicing. Serve in 3-inch thick slices with coriander sauce.

Mixed Greens with a Warm Vegetable Vinaigrette


(for salad)

1 bag mixed greens (like baby spinach, arugula, or redleaf)

1/4 cup crumbled feta

1/4 cup pine nuts

1 cup chopped tomatoes

1/4 cup red onion, chopped

1/4 cup fresh Oregano, chopped

(for vinaigrette)

2 carrots, shredded

1 small red onion, chopped

1 parsnip, peeled & shredded

6 oz. pancetta (or bacon)

2 Tbs. fresh or dried Thyme leaves

1/4 Ts. crushed red pepper

1/4 cup red wine vinegar

2 Tbs. lemon juice

1/4 cup olive oil

sea salt & cracked pepper

(1) Combine all the ingredients for the salad in a large mixing bowl and toss well, refrigerate until ready to serve. (2) Cook the pancetta/bacon in the microwave (or oven) until crispy; let cool before cutting into crumbles. Cover and set aside until ready. (3) Heat 2 Tbs. oil in a skillet over medium-high heat; when hot, add the carrot, parsnip, and red onion, cooking until browned and slightly crunchy, 10-15 minutes. (4) Scrape the vegetables into a small mixing bowl and add the olive oil, vinegar, lemon juice, thyme, and crushed red pepper; season to taste with salt & pepper. (5) Sprinkle the salad with the pancetta crumbs before serving with the warm vinaigrette.

Everything serves about 6…

So, while this meal required a little bit of preparation, the results made all the work worth it πŸ™‚ And what’s good cooking without a little work, anyway? I just love preparing a menu for serving a large group like this, it allows me to attempt to show off πŸ˜‰

My question: if you were looking cook a group dinner, what meat would you choose to serve?


Fine Cuisine meets the Quesadilla

By ‘fine cuisine’ I only mean using some unique ingredients to spice up the flavors of this tasty dish. In this recipe from Cooking Light, the unusual ingredients include apples (still in season!), Dijon mustard, and brie cheese, while I also ended up adding into my version green onions, spinach (instead of Arugula), and thinlyΒ sliced deli turkey.

Since meat is so important in a meal (especially if you’re only making 1 dish for dinner), I asked the lady behind the deli about some of the meat that wasn’t on display, some of the more Β unusual options πŸ˜‰ and she showed me some delicious sun-dried tomato turkey breast, 98% fat-free, a little spicy, and less than roast beef per pound.

This wise deli woman also said a lot of the delis in supermarkets carry different types of turkey and chicken that aren’t displayed out front, so I encourage everyone to go and ask for something unusual πŸ™‚



Apple BrieΒ Quesadillas


1/2 cup green onions, sliced

1 apple, cored & thinly sliced (like Braeburn or Pink Lady)

1/4 lb. sliced turkey breast (like sun-dried tomato or buffalo style)

7 oz. Brie cheese, thinly sliced

4-5 tortillas

3 Tbs. Dijon mustard

1 Tbs. dried or fresh parsley

sea salt & cracked pepper

cooking spray

(1) Mix together the mustard and parsley in a small bowl; season with salt & pepper and set aside. (2) Heat a large skillet coated with cooking spray over medium-high heat; spread one side of a tortilla with the mustard mixture and cover with brie cheese slices. (3) Cook the underside on the skillet until the cheese begins to melt, about 1-2 minutes then add an even layer of sliced apples, turkey slices, green onions, and top everything with spinach leaves. (4) Carefully (no joke here), fold the tortilla in half and cook until both sides are browned, 3-5 minutes. Cut the quesadilla into 3 slices and serve. Repeat steps 2-4 until all the remaining ingredients have been used. This quesadilla can be served by itself or with any array of salsa or sauces πŸ™‚

Serves 4

I love Brie (which is encompassed within my great adoration for cheese) so I sliced it thinly along with the rind, because it’s only lending flavor as soon as everything starts to melt πŸ™‚

My question: What is the best tasting cheese melted?Β I vote GruyΓ¨re, but that’s just personal preference πŸ˜‰



Lamb Kofta & Harissa

What is a kofta, you may ask? As far as I can tell, it’s kind of like an herby, oniony, oblong meatball (I’m being totally serious) that involves dark meat; since this recipe is middle eastern, I stuck with lamb (my favorite).Β  The recipe I based off a version from last year’s Cooking Light; their Harissa was much a lighter, whiter product than mine as I chose to add more of my favorite ingredients, like chickpeas and tomato paste πŸ˜‰

Also, traditionally this recipe was served with rice, but I chose pasta, Orzo more specifically which is practically a grain right? (No. I even found out that couscous is considered pasta, strange…) The final dish was fresh Dill, tomato, and goat cheese Orzo (and even more leftovers πŸ™‚ I included my feature ingredient, fresh Parsley (which I made sure I had plenty of) was included in every dish I made for dinner, including the Harissa, Kofta, and even a small side of baby carrots I steamed with some salt & pepper.


Lamb Kofta with Roasted Red Pepper Tomato Harissa


(for Kofta)

1 yellow onion, chopped

1 lb. ground lamb

1/2 cup fresh Parsley, chopped

3 cloves garlic, minced

1 egg, beaten

1 Ts. Fennel seeds

1 Tsp. ground coriander

1 Ts. Turmeric

(for harissa)

1 cup plain nonfat yogurt

1 can chickpeas, drained & smashed

1 bottle roasted red peppers, sliced

1 bunch green onions, sliced

1 can tomato paste

1 Tbs. red wine vinegar

1 Tbs. Turmeric

1 Ts. crushed red pepper

1 1/2 cups fresh parsley, chopped

olive oil

sea salt & cracked pepper

cooking spray

(1) Combine the ingredients under Harissa (nonfat yogurt through olive oil) in a blender and puree until smooth, seasoning with salt & pepper to taste. Refrigerate until ready to use.Β  (2) For Kofta, combine the first 8 ingredients together in a bowl and mix until well blended; using your hands, form the lamb mixture into 5-6 oblong meatballs and set aside. (3) Heat a skillet coated with cooking spray on medium-high heat until hot. Put all of the lamb in the skillet and cook, turning until all sides are browned and the middle is cooked through, about 12-15 minutes. (4) Serve the Kofta hot with a heaping side of Harissa and accompanying rice or pasta πŸ™‚

Serves 4

I made so much of my so-called Harissa, that I don’t doubt I will be snacking on it for the rest of the week. Other than Dill, I think Parsley would be my next favorite herb, or garlic, especially considering just how much I use of them! At one time (not so long ago) these herbs were prescribed like medicine to many of the ailing, so why not sample some of the magic, in food no less? Okay, so Parsley may not be magical, but at least it’s healthy πŸ˜‰

My question: What is the best foreign condiment you’ve come across? (And don’t say Marmite)


Crazy for Couscous

…much like Cocoa puffs, only better πŸ˜‰ Now, I know that I have been on a shpeal about grains this week, but I’ve decided to post another (grain) side dish I made today and had for lunch, in addition to dinner πŸ™‚ So to begin with, everyone knows about couscous, it’s light, fluffy, and cooks in like two minutes.

Usually when I’m eating couscous somewhere, it’s ingredients include spicy or rich flavors, but what about the sweeter flavors? That could be just me, always wanting a little more sugar in everything, but the initial thought that came to my mind after my first two bites were: well, that’sΒ  a new taste. This is to say, I think I’ve created a recipe that is new, unique, and entirely of my own imagination. Initially, I wanted to call it Omega 3 Couscous after I realized just how many of these wonderful fatty acids were included among the ingredients, but I decided to pick a more appropriate title that reflected some of these tasty elements πŸ˜‰

After some contemplation, I assembled the couscous using some of the remaining ingredients in the kitchen, which are dwindling rapidly in the midst of us moving; these remaining ingredients included: flax seeds, apricot paste, and poppy seeds. Ha. I made an apricot reduction with the paste & some chicken broth; this I only added in minute amounts to the couscous, so I left it out of this recipe (it has plenty of natural sugars anyway:) but everything else came in handy.

Flax seeds are typically sold in large bags that are ready to eat (the blue flowers are what this plant looks like in bloom) but the ingredient itself is usually used in baking. The Romans snacked on flax seeds like they were trail mix, so I wouldn’t hold yourself back in you like taste, as even 2 cups would probably be just as delicious if you wanted to maximize on some of these health benefits. Other than that, I think the best ingredient was the fresh avocados which I added right before serving in a tablespoon of lemon juice to ensure they didn’t brown. Despite some gloomy predictions, the Avocado stayed green and delicious for quite some time following this, and it’d probably be green now, except that we ate all the couscous already πŸ™‚

And I present πŸ™‚

Roasted Garlic & Avocado Couscous w/Greens Onions & Dried Currants


1 package whole wheat couscous

2 Tbs. butter

1 1/2 cups dried currants (or golden raisins)

1 bunch green onions, chopped

2 ripe avocados

3 Tbs. roasted garlic, chopped (or 1 raw clove, minced)

2 Tbs. rice vinegar

3 Tbs. lemon juice

1 Tbs. olive oil

1 Tbs. poppy seeds

2/3 cup flax seeds (optional)

Sea salt & cracked pepper

(1) Cook couscous according to package instructions (if available, add 1/2 broth for whatever water the instructions call for if you want the give the couscous a slightly richer flavor πŸ™‚ Remove from heat and add the butter, let stand covered for 5 minutes (2) Peel, pit, and dice both Avocados, combining with 1 Tbs. lemon juice, and set aside. Add all the remaining ingredients and mix well, adding vinegar, salt, & pepper at the end to taste. (3) Right before serving, warm the couscous just slightly over low if it has cooled. Add the avocado with the lemon juice before mixing. Serve immediately.

Serves 4

Despite prior apprehensions, I was very glad to have gone with my whims and thrown this little dish together. It’s definitely the best couscous I’ve had and I’m happy to have finally satisfied my Avocado craving πŸ™‚

And my question, What was the best-tasting dish you’ve ever been inspired to create?