I needed to eat dinner. And fast. Mr TBTAM and I had exactly 2 1/2 hours between dropping my daughter off at the cruise boat at Battery Park for her 8th grade class prom (Don’t get me started on why an 8th grade graduation dance now has to be called a Prom…) and picking her up. We wanted to ride the loop in Central Park.
What could I make quickly?
First, to the herb garden – my container lettuce crop was bursting from the pot, and there was basil, parsley and mint.
Next, to the fridge. There were still artichoke hearts and sun-dried tomatoes from Costco. Those chickpeas I had drained the other night and only used half. A scallion. Two eggs. A few measly almonds in a bag in the freezer. Some leftover homemade lemon vinaigrette in a jar
Finally to the cabinets – Cous Cous! The wonder grain that cooks in 5 minutes! Yes!
Within 10 minutes, I had a meal fit for a king and queen.
I love my herb garden and the opportunities it give me to cook and eat healthy. And fast.
You’ll make a batch of couscous, but will only use 1/4 cup for this salad, which serves two. Save the rest of the couscous for tomorrow and make it again. I needed to make this quickly, so I browned the chickpeas on the stove top. But if you have time, roast them instead. Add as many greens as you want for this salad
I had some leftover, so the next day I tossed in some melted Haloumi cheese that I found at the Farmers Market (after melting it in a saute pan with olive oil), refreshed the salad with new lettuce and herbs from the garden and more tomatoes and artichokes, and had a fabulous lunch.
1/4 cup cooked couscous
Mixed salad greens
6 basil leaves, 6 mint leaves, and a few sprigs of parsley torn or chopped coarsely
4 marinated artichoke hearts, drained well and quartered
4 large sun dried tomatoes, drained well and sliced into quarters lengthwise
1 scallion, chopped
1/4 cup canned chickpeas, drained and very dry
1 tbsp olive oil
1 tbsp almonds
Lemon vinaigrette (I keep this made and in the fridge most of the time)
Salt and pepper to taste
Start the couscous, and while it is sitting off the heat, do the rest.
Heat 1 tbsp olive oil in a small saute pan. Toss in chickpeas and saute over high heat till browned, tossing several times. Lower the heat and add the egg, stirring it around with till cooked softly.
Toss with the remaining ingredients in a medium bowl and serve immediately
1 cup couscous
1 cup chicken broth or water
1 tbsp olive oil
Heat chicken broth with the oil in a medium saucepan until boiling. Add the couscous, stir well and remove the pan from the heat. Cover and let sit for 4-5 minutes. Fluff with a fork before serving.