One of Martha's recipes in the Recipes for Health section this week is actually perfect for my continuing efforts to streamline, as I am now focusing on my ridiculously packed freezer. Somehow it has become a frozen food graveyard as well as a storage facility, and it's time to change that. Multi-year old Aquavit, anyone? TWO bottles?!? Plastic bags filled with Parmesan rinds? A whole bundt cake? When am I planning to use these things? At a party where I get everyone drunk on Aquavit, (if they can even stomach it) topped off by Parmesan popsicles and bundt cake chasers? I am planning to slowly chip away at these things and I'm starting with some frozen edamame.
I do eat edamame regularly, so this isn't a serious space infraction, but it's a start. The original recipe calls for dried chickpeas (which I never have) so I'm going to substitute the edamame, which is plentiful. I am also substituting whole wheat couscous for the bulgur for the same reason. I did find some barley shoved in a corner, but once I realized it would take an hour to cook, I reconsidered. And since I am actually going out for a late dinner, I'll eat this for lunch tomorrow...
Couscous with Edamame and Herbs
(Adapted from Martha Rose Shulman/NYT)
1 cup frozen, shelled edamame
3/4 cup whole wheat couscous
2 tablespoons extra virgin olive oil
3 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint (or whatever you have)
Juice of 1 lemon
1 teaspoon lemon zest
(Adapted from Martha Rose Shulman/NYT)
1 cup frozen, shelled edamame
3/4 cup whole wheat couscous
2 tablespoons extra virgin olive oil
3 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint (or whatever you have)
Juice of 1 lemon
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1. Cook the edamame according to package directions. Drain and set aside.
2. Cook the couscous according to package directions. Set aside.
3. Heat 1 tablespoon of the oil over medium heat in a large skillet. Add the garlic, and cook until fragrant, about one minute. Stir in the couscous and edamame. Remove from the heat and add the herbs, the remaining tablespoon of olive oil, lemon juice, zest, and salt and pepper to taste, and toss together. Serve hot or at room temperature. Serves four to six as a side dish.
1. Cook the edamame according to package directions. Drain and set aside.
2. Cook the couscous according to package directions. Set aside.
3. Heat 1 tablespoon of the oil over medium heat in a large skillet. Add the garlic, and cook until fragrant, about one minute. Stir in the couscous and edamame. Remove from the heat and add the herbs, the remaining tablespoon of olive oil, lemon juice, zest, and salt and pepper to taste, and toss together. Serve hot or at room temperature. Serves four to six as a side dish.
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4 comments:
This is very doable. I've used these ingredients before. They might even be at home too. However, lately there needs to be a food order coming my way beyond boxes of cereal. These are so inspiring. Thanks T!
Oh my, you are Martha!
One difference between you two -- I read you regularly, her never :-)
Awwwww!
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