Four Nights A Week

With summer’s bounty, we have been enjoying a huge variety of veggies in our Clark Organic Farm CSA each week, and so, I was searching for a recipe to make use of our share this week and discovered this recipe adapted by Tara Parker-Pope in the New York Times. Because we are frequently vegan friendly – or at least vegetarian – this recipe was a delight. Don’t be intimidated by the long(ish) list of ingredients. A little advance veg prep, and it will all come together is about an hour.

The recipe is gifted here courtesy of my subscription to the New York Times. As always, I’ve included a list of ingredients.

Seven Vegetable Couscous

Adapted by Tara Parker-Pope

Ingredients

• couscous
• vegan margarine
• turmeric
• olive oil
• onions
• white cabbage
• turnip
• yellow summer squash
• zucchini (I had extra squash, but no zucchini)
• chickpeas
• ripe tomatoes
• ginger (fresh is best)
• cumin
• coriander
• hot red pepper flackes
• Garnish: golden raisins, fresh parsley, sliced/slivered almonds