I really love working out of coffee shops because I am always so much more productive. I love the hum of some noise going on as I work, all of the other people working hard on their laptops, and the delicious drinks that are at my fingertips. I don’t love coffee shop food though, so I normally go to the coffee shop, drink a lot of tea lattes and last as long as possible before I can’t take it anymore and have to go home for something to eat. Earlier this week, I lasted until about 1:30 and then raced home for a nice meal. I didn’t have anything pre-prepared so I thought of couscous right away. Couscous is awesome because it is ready in under 10 minutes: just what I needed! I gathered everything green in my kitchen and ended up with this delicious, light green couscous salad, which I took a couple of minutes to snap some pictures of, because I knew I wanted to share it here.
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.