January 16
I never used to keep couscous in the house. Not for any reason in particular, it was just never on my radar. Now that I am playing around with it, I am realizing how much a grain can inspire different flavours. I definitely don’t usually use spices like cinnamon and paprika very often, but couscous calls for some middle eastern flair, so I went to my most reliably delicious Middle Eastern source, Ottolenghi. This time around I wanted to pair couscous with some mini eggplants, that I bought, once again, because they were so cute. While I realize this is not the best strategy for buying food, I can’t help it. Even though it was tough to figure out a dish, I’m pretty happy that I was forced into a place that I wouldn’t have explored otherwise because it ended up being a very delicious journey.