Monday, December 1, 2008
Tahini Couscous with Roasted Eggplant & Red Peppers
The flavor / ingredient I most use in our meals (besides salt) is lemon. I go through many lemons a week (which is a lot in a household of 2). This dish is really lemon-ey and bright but comforting at the same time.
1 roasted red pepper (either roasted in the oven, on a gas burner, or jarred)
1 large eggplant, diced, tossed with olive oil, salt & pepper, and roasted at 425 for 30 minutes
1 can organic chickpeas (I've found the canned organic chickpeas are much firmer and yummier)
1 cup uncooked whole wheat couscous (boil 1 cup water, stir in 1 cup couscous, let stand 5 minutes, add salt & pepper, fluff) Use quinoa if G-F.
2 tablespoons tahini paste
juice 1 lemon
2 gloves of garlic "zested" (I use the microplane and shave / zest the garlic into a bowl)
1 tablespoon (or so) of hot water to thin it out
pinch of red pepper
salt & pepper
Roast the vegetables, cook the couscous, and mix the dressing. Toss the vegetables, chickpeas, and dressing together. Put a little pile of cous cous in a bowl and fill the center with creamy vegetables!