We grew these in our backyard garden of weeds. They are absolutely delicious- nutty and sweet. Last night for dinner we cleaned out the fridge, foraging red peppers, red onions, parsley, lemon, green beans, and these carrots. A savory couscous was in store, accompanied by homemade yogurt and pita from the mediterranean bakery down the street. We also steamed the homegrown carrots and beans, then tossed them with chervil and butter. The picture below is the meal recreated for lunch today. The taboule salad is on a bed of greens with a touch of balsamic and dijon mustard, raw broccoli, and an egg hard boiled.
Taboule Salad
About 1 and 1/4 dry couscous, mixed with 1/2 cup boiling water. Add about 1/3 of a cup extra virgin olive oil, 1/3 of a cup lemon juice and stir completely. Cover the mixture and let sit for about 5 minutes. Fluff the whole batch with a fork. Add any fresh things in your fridge. Try bell pepper, tomato, carrot, onion, celery, even fennel, but to be somewhat authentic you must add at least 4TB of chopped parsley. You won't even need to add S&P- at least we didn't. Toss lightly and refrigerate for a bit for all the flavors to meld and set. Fluff before serving.
Oh, and the jar in the background is pickled beans and zucchini with basil. That recipe will come soon.
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