Israeli Cous Cous

I was at the Bulk Barn one day, picking up some nuts when i wandered into the pasta isle. I often buy quinoa there, but as i was looking i noticed something called Israeli Couscous. It was bigger than the regular stuff, and i thought i would try it.

What also encouraged me was the fact that i could get just a little - in case i didn't like it, and it came with attached cooking instructions. The cooking itself was really easy, but i didn't really know what i wanted to add to it. I took a bunch of things from the fridge and got to work.

I had some leeks, so i thought if i sauteed them along with some spinach it would make this more than a simple salad. I also had tomatoes and yellow peppers which i left raw. (in retrospect i would cook the peppers, there is something i really don't like about raw peppers)

The couscous was interesting, but to be honest it was a little to "pasta like". It was kinda rich and creamy, which is not how i think of couscous, but it was kinda cool. Hey - i think i had a cup of it for less than a dollar and used up veggies.... I'm a student.

Leek Soup

I know its not really soup season yet, but i was looking for something easy to make that would feed me for a few days - so i went with soup. The bonus of this was that i decided to use some of the excellent blue cheese left over from dinner earlier that week to make it special.

Chopped up veggies

Blending the soup

(i used medium tofu instead of cream)

soup

Quick Creamy Pasta

I really don't eat too much pasta, but sometimes i crave it, and its a great way of using up things in my fridge. This monday i was just feeling like carbs, and was actually considering going out for pasta when i realized how lazy that would be, so i quickly picked up some leeks and mushrooms, as i already had asparagus, broccoli, red peppers, garlic and tomatoes.

I also saw some fresh basil on the stem at the organic market while i was there, so i decided to throw a bit of that in there. I had some left over cream, and finished off my precious Kozlicks Mustard to make the sauce. Basically this was decedent and carby - just what i was craving. I topped it with some fresh cherry tomatoes and basil to lighten it up a bit. (who am i kidding look at the sauce)