It’s been a busy time of the quarter around these parts, and even my husband’s work has been super-busy, so this post will be necessarily brief. I’m fairly certain I’ve made this recipe before on my own, but what I do know for certain is that I didn’t have the harissa then. Although you can make your own harissa–and I was prepared to, if needed–I found a lovely jar of it at my grocery store from the Mina brand! They had both spicy and mild and I love that the ingredients were basic: no funky stuff, and only 6 of them.
Harissa seems to be having its own little cultural moment in the cooking world these days as Epicurious/Bon Appetit keeps writing about it over the last 8 weeks or so. I can see why. For my palate, it really took this dish from pretty good, if not a tad boring, to quite good.
Makeups: Two Salads
I also made two salad makeups. As you can see from my photo above, I skimped a bit on the couscous (and apparently the chicken–what was I thinking when I took that photo?) because I’d rather eat more veggies than grains, so salad was called for!
I made the Vanilla Vegetable Salad since I had all the ingredients, excepting the salad greens. I had some frisée to use up from CSA box and the texture was not my favorite, though the salad’s flavor was refreshing. My husband loved it even with the frisée and didn’t find the texture to be a problem at all!
I made Hélène’s All-White Salad. I liked it quite a bit, though I didn’t put on enough dressing for my tastes and my pre-sliced mushrooms needed to be a bit smaller.
That’s all, folks! I should be meeting some fabulous Doristas this weekend, so…yay!