Thursday, December 10, 2009
couscous and roasted squash
I'm not going to write much about this because finals are coming up and the studying is eating my brain. Proof: I had a half hour conversation with Rita last night that ended with "and then all of the nannies and all of the babies and all of the surrogate mothers will rip their masks off and they will all be Rain in disguise". don't ask.
Also, I've decided to switch my major from psych to cat petting and hot chocolate drinking, with a double minor in listening to Ricky Martin and watching Grey's Anatomy.
Anyway, here is a quick, easy recipe you can make even if your brain has been eaten:
Couscous with tomato sauce and roasted squash
-2/3 cup dry couscous
-2/3 cup water
-1 14 oz can diced tomatoes in their liquid
-1 yellow squash, diced
-1 zucchini ,diced
-1/2 can (7 oz) chickpeas
- curry powder and cumin to taste
-olive oil for roasting
toss the squash and zucchini with some olive oil and cumin. Put it in a baking dish and roast in the oven at 300 degrees for about 40 min/ until browned. When it has about 10 minutes to go, cook the couscous, adding some cumin and curry powder to the water beforehand. Combine all the ingredients together in a big pot, then cook at a low temperature until everything is heated up.
p.s. roasted zucchini and yellow squash are also good added to mac and cheese.
and a giveaway!