We all have days when we’re lazy with our food. At least that’s what I tell myself when it’s 7 p.m. on a Friday and I am tired and grouchy and desperate to make a meal that takes almost no work, skill, or imagination.
I really like eating. I really like food. I spend more time than is reasonable thinking about food. But it’d be ridiculous to pretend that I am always excited about and up for cooking. Heck yes, cooking is a hobby, but so is hiking, knitting, and reading, and I swear to all that is beautiful and zesty in this earth, if you were to demand that I go on a five mile hike at 5 a.m., I would punch you in the face. There’s a time and place for all things, and this motto does not just apply to mundane things like hiking or body fluids. Oh no, it totally applies to cooking, too.
I mean, sometimes when I just cannot be bothered to GAF (AKA give a fig or some such), I just go out and get this gigantic burrito the size of my forearm at the local taqueria. It’s delicious and so massive that you feel like you really get your money’s worth. Actually, that’s the rub, see. Going out to eat can be expensive and can easily overwhelm my food budget. Ergo, I must supplement burrito-feasts with something a bit more wallet-friendly.
That’s where this little guy comes in. I completely made this recipe up one day when I was hungry and had not gone grocery shopping, so it doesn’t have much of a name, just “Israeli Couscous and Garbanzo Beans.” By the way, I recognize how ironic it is for me to talk about Israeli couscous, a non-Kosher-for-Passover food, during Passover. I am not Jewish, so I welcome being schooled on the subject of kosher foods and Passover, but to prepare this post, I did do some research on the subject of Kosher-for-Passover foods. Some traditions allow the consumption of kitniyot (it’s a category of food, and what constitutes kitniyot varies between communities, but in general, it seems to include corn, legumes, rice, peas, lentils, the works), while others do not. If you can consume kitniyot, try substituting quinoa for the couscous, but be aware that the same mills may be used for both quinoa and wheat flour. Happy Pesach.
So here’s the recipe for those who are still following along:
1 cup Israeli couscous
2 cups vegetable broth
1 bunch cilantro (completely optional ““ there’s a genetic reason for hating cilantro, I know you were Born This Way, so just substitute your favorite herb or ignore all together)
16 oz Garbanzo beans (can or fresh, your call)
Splash of lemon juice (bottle or fresh, your call, I’m not your mother)
Salt and pepper to taste
Cayenne or paprika if you’re feeling bold
Prepare the couscous using vegetable broth instead of water (couscous is a lot like rice in how it’s prepared, by the by). Chop up cilantro and rinse out your beans. When the couscous is done, throw the beans, cilantro, juice, spices, etc in and just stir it up nice. You can let it cool or just dig in then and there, who am I to stop you?
This isn’t gourmet, but it’s tasty and easy as all get out.
What about you? What are your lazy meals?