Monday, November 1, 2010

couscous and carrot salad

first of all...

almost as exciting?
my lunch the other day(not really actually. giants winning their first world series in san fran was much more exciting. but i really was quite excited about this lunch).

couscous and carrot salad
for the carrots:
mix shredded carrots with cinnamon, olive oil, and lightly chopped parsley. stir (or shake in a tupperware) until combined. taste and adjust seasonings if desired.

for the couscous:
cook couscous according to package directions (i use whole wheat couscous, 1/4 cup per serving). i added a sprinkle of Penzey's rogan josh seasoning, which is paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cloves, and saffron. i love spice mixes because its not practical to buy a whole bunch of different spices when you live in a dorm.

saute some onion slices in olive oil and rinse and drain a can of chickpeas. stir onions and chickpeas into cooked couscous (i use about 1/3 to 1/2 of an onion and 1/3 a can of chickpeas for one serving). add some crumbled feta too.

top with sriracha or other hot sauce, a handful of carrot salad, and a spoonful of plain yogurt.

et voila! a delicious, nutritious meal!


Emily said...

looks like a delish salad. couscous is definitely a fave! i wish i had read this last night when i was trying to think of something to have for dinner. oh least there's still tonight! :)

mombregogiants said...

LOS GIGANTES rule!!!! YAY! Good recipe too!!