When I started to make dinner last week, I discovered the main course hadn’t thawed, and we were out of boxed mac and cheese, our go-to last-minute dinner. So, I was left to root around our kitchen cabinets. Thank God I had cleaned them out the day before, or I would be writing this from under several bags of unknown flours.
I had some zucchini in the fridge and the ingredients to make this, so I thought I’d try bulking it up with couscous and garbanzo beans. It sounded like dinner to me and was on the table in under 20 minutes.
On the surface, it might sound a little boring, but I can’t tell you enough about how good it was. The squeeze of fresh lemon and red chili flakes really bring the whole thing to life. Oh and by the way, it’s also pretty delicious day two as lunch. It’s the sort of thing that’s perfect to pack for work or eat on a lazy evening. Continue reading