1 cup cous cous
1 cup water or stock
- bring liquid to a boil, add cous cous, stir, remove from heat and cover. After 5 minutes, fluff with a fork and refrigerate till cooled.
1/2 cup cucumber, diced small
1/2 pint cherry tomatoes, sliced in quarters
1/4 cup red onion, diced fine
1 cup chick peas (if canned, drained and rinsed)
1 clove garlic, minced
hand-full fresh dill, chopped
4 tbsp olive oil
1 tsp lemon juice
2 tsp rice vinegar
salt and pepper to taste
- Once cous cous has cooled add the above ingredients, toss and taste. Adjust seasonings if needed.
OR
Try stuffing it into half a fresh pepper, cut lengthwise.
~ you're welcome ;o)
5 comments:
There is a pic to come...as soon as I figure out how to get it off my new camera!
And you think my digs are fancy? Looky here at this cool joint? How the hell have ya been? So nice to hear from you earlier. I made sure to put you on my feed reader so I don't miss a thing! ;)
I've been busy...learning to cook better (as if that was possible) and all kinds of other motherly, wifely stuff. But good. And glad to see that a lot of my friends are still writing. Stay. Stay. I promise I'll be posting more regularly than never ;o)
What is the point of serving on lettuce, are you actually supposed to eat the lettuce?
Think presentation...don't you like your food to look nice? And of course you can eat it...it's lettuce ;o)
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