What we ate for dinner

A friend of mine graduated a couple weeks ago and threw a potluck to celebrate. I brought this salad and was glad I had some extra to keep just for myself. It’ll work with whatever green vegetables are around — I’m going to make it again tonight with sugar snap peas.

Arugula, Feta, & Couscous Salad

2  1/2 C water
3 Tbsp olive oil, divided
2 garlic scapes, chopped in 1/4inch pieces
2 C couscous
1/2 bunch asparagus, chopped in 1/2inch pieces
salt
1 bag arugula
1/3 bunch pea vines, chopped
4 oz feta cheese, crumbled
juice of 2 lemons

1. Bring water to a boil
2. In a (separate) medium-sized pot, heat 1 Tbsp olive oil. Add garlic scapes and saute for 3 minutes.
3. Add couscous, asparagus, 1 tsp salt, and boiling water to the garlic scapes. Bring back to a boil, then removed from heat, cover and let stand for 5 minutes.
4. Fluff couscous mixture with a fork, transfer to a large bowl and stir in remaining ingredients (the heat from the cooked couscous will wilt the arugula and pea vines).

Just a quick hit because I forgot to post last week’s menu. Our two dishes were Charmoula Tempeh with Vegetable Couscous from Peter Berley’s Fresh Food Fast and Sweet Potato Burritos from allrecipes.

The tempeh has been a favorite of mine for several years now. In fact, it was the meal I cooked for Sara on our second date (awww).

Sweet potato burritos go back even farther. They were a favorite from college, and will forever remind me of my lovely roommate, Amy, who was the first to discover them. The one change I would make to them would be to change the spices in the beans. The recipe calls for way too much. Next time, I’ll tweak it (I think adding a chipotle chili is the way to go) and let you know how it goes.

I didn’t snag any pictures, so I’ll leave you with this:

Mila the cat scowling over a vegan cookbook.

Time: 2 hours

Soundtrack: This American Life