GK recommends that you (re)visit the very delicious land of Israeli cous cous--found in your grocer's imported section--near the Manischewitz products. (Please note: GK does not recommend the eponymous "wine.")
The texture of Israeli cous cous is incredible--springy, chompy, in the very best way possible. Each piece (is the singular "cous"?) is about five times the size of one's average cous cous.
Boil it with a bouillon cube (till pasta-tender, then drain), nuke some sweet potatoes (peeled, if you like) and cube them, cut up a roma tomato, toss in 1/2 drained can of corn, 1/2 can drained garbanzo beans, whatever veggies you have on hand--smash a little garlic, and add (good--not the crazy low-cal stuff that has a strange sweet taste) Italian or Ceasar dressing to taste--and you have deliciousness in a big bowl. Line that bowl with lettuce leaves and you can even call it a salad. Add a topping of hummus and/or sour cream with chives and you'll have even more deliciousness.
Best of all, it's easily eaten with one fork, so the other hand is free to hold the Kindle.
Mmm. Dinner.
3 comments:
you KNOW I love the I.C-- and I just copied ingredients for tomorrow's trip to the farm...I've been putting off sweet potatoes until now, but this is the perfect recipe to welcome in fall cooking. thank you:)!!
This recipe (almost) makes me wish I cooked.
So much goodness in one bowl! Yum. My kids will love this, too, minus the dressing. My daughter is home sick and just sent to raid the fridge. What did she pull out? A big tupperware of giant peeled carrots from our CSA... she is my star eater and would love this recipe.
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