l.a.a.a.cuisine

maybe a LITTLE out of hand

3 blogs for one person? i know, i know. i may be going in a bit over my head. don't expect posts every day on this one. i'm just using it to share recipes, and (since i'm selfish!) it's a tool for me to be able to look back and think: 'hey, that clam and okra stew that i made on october 17th was surprisingly good. i think i'll make it again.'

(i have never actually made clam and okra stew, nor do i plan on doing so. but i'm just saying.)

anyway, i'm going to start by posting the recipe i made for dinner last night, because it was easy, healthy, and judging from the amount that josh consumed, pretty good.

from cooking light:

Couscous-Chickpea Salad with Ginger-Lime Dressing

Dressing:
1/3 cup fresh lime juice
1 1/2 tablespoons extravirgin olive oil
2 teaspoons grated peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Salad:
2 cups water
1 1/2 cups uncooked couscous
1/2 cup raisins
1/2 teaspoon ground turmeric
1 cup chopped tomato
1 cup chopped peeled cucumber
1 cup (4 ounces) crumbled feta cheese (i actually used ricotta salata)
1/4 cup thinly sliced green onions
2 tablespoons finely chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

To prepare dressing, combine first 8 ingredients, stirring with a whisk.
To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. Cover and chill at least 1 hour.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

served over mixed greens and with some toasted pita bread. mmmmmmmmmm. josh also thinks some kind of yogurt-soup-esque thing would go well with this, but i was too lazy to make anything else.

posted by sarah (SHU) @ 8:59 AM