A meal inspired by summer and sunflowers.
You know how those chefs on Food Network go on and on about texture and color and the tart, sweet and salty flavors coming together in a dish? This dish is a perfect study in all that and more.
The recipe is adapted from the smashing Veganomicon (Couscous with apricots and pistachios). I replaced apricots with cranberries and pistachios with almonds, because that's what I had in the fridge.
– 1 tbsp olive oil
– 1/2 cup halved almonds
– 2 cups Israeli couscous (aka pearl couscous, bigger than the regular kind)
– 2 1/2 cups vegetable stock
– Zest and juice of one lime
– 1 tsp powdered cumin
– 1 cardamom, powdered
– 1/4 tsp cinnamon
– 1/2 cup dried cranberries
– a handful of chopped cilantro
– salt and black pepper to taste
– Heat the oil in a heavy saucepan.
– Add the almonds and couscous and stir for 4-5 minutes, until they get toasty.
– Add the cumin, cardamom, cinnamon, zest and stock. Bring to a boil.
– Lower the heat, cover and simmer until the stock gets absorbed.
– Towards the end, season with salt and pepper, and stir in the lime juice, cranberries and the cilantro.
We served the couscous with zucchini and yellow squash, marinated in a mixture of olive oil, balsamic vinegar and Dijon mustard, and seared on our tabletop grill.
[While I was cooking, A came in and did something I've only seen men do; he ate some of the almonds I had chopped so carefully, not the whole ones. I pointed that out, calling it a 'papa thing.' He offered to chop more almonds. I told him, 'Don't cut your hand'. The guy is a Surgeon!! LOL..he ended up halving All the almonds in the box, purely out of WTF spite. :D]