Saturday, September 19, 2015
WIAFK (CB) - Vegetable Couscous
Life is full of compromises. Despite your best efforts, sometimes you just have to compromise to get anywhere at all.
And so it was for Weekend in a French Kitchen (Café Boulud) this week, where I compromised quite a bit to get the finished product due to a lack of time. Our recipe was Vegetable Couscous. the recipe required us to make harissa and vegetable broth from scratch before making the couscous. I had been away for the weekend, so this was never going to happen. I used harissa out of a jar and vegetable broth out of a tetrapak, but I was still happy with my jewelled couscous.
To see what the others thought of this dish, and to see if they made all of the components, visit the LYL section of the WIAFK website.