Yes! I put together 2 things we recently had for dinner to make this delicious mash-up for lunch today: carrot soup + israeli cous-cous with roasted tomatoes, olives, mint and parsley. MMM! I used the carrots I got from the greenmarket to make carrot soup. Just plain carrot soup. No ginger, no cilantro, no cumin. I wanted the true flavor of the carrots to come through. I didn't even peel them, just washed and scrubbed them a little. Sauteed some shallots in a little olive oil and butter, and added the thinly-sliced carrots. Then covered with veggie stock and simmered for about 20-25 minutes. Then I pureed the mixture w/my handy hand blender. No moving the whole thing into a blender-a definite time-saver. Anyway, I thinned it out w/some water and then seasoned it. Served with a swirl of yogurt from Milk Thistle - Oh yum.
Last night I made the cous-cous (thanks Theres!) with lots of parsley, mint, chopped olives, and again veggie broth. I also added slow-roasted cherry tomatoes and 3 garlic cloves (250 f. for 1 hour) that I pureed in the blender with lemon zest, a hit of sherry vinegar, some warm water, and olive oil. Then I tossed it all together and seasoned it. So healthy and fresh.
And today - mash-up of the two heated in a pan! The flavors go so nicely and its great for this gross rainy day. :)
Last night I made the cous-cous (thanks Theres!) with lots of parsley, mint, chopped olives, and again veggie broth. I also added slow-roasted cherry tomatoes and 3 garlic cloves (250 f. for 1 hour) that I pureed in the blender with lemon zest, a hit of sherry vinegar, some warm water, and olive oil. Then I tossed it all together and seasoned it. So healthy and fresh.
And today - mash-up of the two heated in a pan! The flavors go so nicely and its great for this gross rainy day. :)
YUM! Sounds good!! I'll be right over to have some. And then some lemon curd...and then some mint tea. xoxo jaymsway
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