01 September 2008
Post-DNC Eats: Vegetables are in again!
The Democratic National Convention inspired many of us to improve both ourselves and our country. To be better citizens. To make our voices heard. To eat better.
Campaigners and conventioners are notorious for both their long hours and poor diets: chips, donuts, and endless cups of coffee with the odd pizza thrown in. I shouldn't have been surprised then to have Marcus coming home craving nothing but raw vegetables. (You can read about his exploits and enjoy photos from his inside-access vantage point on his excellent blog on politics). I quickly hit the farmer's market and we made his recipe:
- 1 each red, yellow, and green bell pepper
- 1/2 pint cherry or grape tomatoes, cut in half
- 1 small to medium red onion
- 3 cloves garlic
- 8 oz. feta (this recent batch used Turkish feta, which is less briny and more creamy than the Greek or French styles)
- 2 lemons
- 1 bunch cilantro, washed, and chopped
- 2 cups dry couscous
Removing the stems and seeds, chop the bell peppers into small, bite-size, 1/2 inch pieces. Dice the onion into pieces the same size. Mince the garlic cloves roughly. Boil 2 Liters of water (I highly recommend owning an electric kettle). Just before the water's boiled, toast the couscous lightly in a large skillet, then add the water gradually, letting it cook in the skillet, for about 5 minutes or until the couscous grains have plumped up and are tender to bite.
Put everything into a big wooden serving bowl. Garnish with crumbled feta, cilantro, and lemon wedges.