Well, it's not really a bad day, but it is a pretty annoying day: I ordered a pair of rain boots a week ago, and they've only just shipped today--and we're having what feels like a monsoon; my housemates left so many dirty dishes on the counter and in the sink that I couldn't make my lunch without washing them first; the same housemates are now downstairs playing Grand Theft Auto very loudly, so I have to go all the way to the library to write my paper, despite the fact that it's pouring out. Hmph.
Well, at least my belly is full, and the ten minutes that I spent wolfing down my lunch were delightful. Plus, I have a recipe that's actually worth sharing! This dish has plenty of phytonutrients, but it doesn't have a "health food" taste. It's because of all the fat. Healthy fat, mind you.
½ C Israeli couscous
½ C leek, sliced
1 Tbsp. olive oil (omit if using sundried tomatoes in oil)
¼ C golden raisins
1½ C baby spinach
¼ C sundried tomatoes
¼ C kalamata olives, coarsely chopped
½ tsp red pepper flakes
1 tsp. oregano
2 Tbsp. sliced almonds (for garnish)
salt and pepper to taste
Boil the couscous in a large saucepan (I used my 3-quart, but 2-quart would be fine) for about 7 minutes while you chop leeks, olives, almonds, etc (I’m super lazy and I bought sundried tomatoes in strips). After seven or eight minutes, pour most of the water out of the pot so that only half an inch remains. Pour it slowly, or you’ll lose a lot of couscous!
Put the pot back on the stove, and lower the burner heat to medium. Add the baby spinach, and leek, and stir for a minute or so until the spinach shrinks. Add the oil (if you’re using sundried tomatoes packaged in oil, it adds a nice flavor to use the oil from the jar—if you don’t rinse the tomatoes off before measuring them, you don’t even need to add oil separately, you’ll get more than enough with the tomatoes). Add the raisins, tomatoes, and olives, and stir until heated through. Add a little more water if the couscous is sticking to the pan. Before serving, stir in the pepper flakes and the oregano. Garnish with sliced almonds. Serves two.
About 320 calories per serving, based upon two servings
As a bonus, it's so photogenic that even my camera can take a nice shot of it! Yum.