This has been one of the best weeks of my year. I love 2011!
I won't keep you in suspense… the awesome news is that I'm going to pastry school starting in May. For some reason things didn't work out the way I had planned, but God has a better path for me… and I'm so happy!
I'm also planning on sharpening up by taking some wine classes, international cuisine courses, and cake decorating classes. Expect some very yummy goodies around here!
On a side note, I've also been eating delicious food lately. This is one of my favorite salads that can also be the star of the plate if you want, serve it on a bed of greens, with cheese, fish, chicken, or the like. Hope you're week is going awesome!
Couscous with artichoke hearts and walnuts
Adapted from The Moosewood Restaurant Cooks at Home
Serves about 4
1 cup water
1 ½ cups quick-cooking couscous
1 TBSP olive oil
1 tsp salt
14-oz can artichoke hearts, cut into eighths
½ cup thinly sliced scallions
1 large garlic clove, minced or pressed
1 cup chopped parsley
1 TBSP chopped fresh mint
3 TBSP olive oil
Juice of ½ lemon or 1 lime
½ cup chopped walnuts (toasted optional)
Salt and black pepper to taste
Bring the water to a biol. Place the couscous in a large bowl and cover with the boiling water. Stir in the olive oil and salt with a fork, cover, and set aside for about 5 minutes.
Mix the artichoke hearts, scallions, garlic, parsley, and mint into the cooked couscous. Stir in the oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve room temperature or chilled.