I got over my grumpy mood yesterday and went into the kitchen and cooked up a storm!
I started with the beetroot salad I wanted to make after trying it at the Middle Eastern place the other day. I roasted the beetroot – it took forever so I started experimenting with couscous.
The couscous salad ended up being 1 cup of couscous made with chicken stock. Then I added cumin, a couple of crushed cardamon pods (just the seeds) and a cinnamon stick. Then I added chopped capsicum, chopped green onion and a can of chickpeas.
The bean salad isn’t even a recipe. It’s just a can of mixed beans drained with balsamic vinegar.
After all that, the beetroot was ready. I was worried about peeling it since I didn’t remember to buy gloves but I held it in the foil (I cooked it by wrapping in foil and baking in the oven for about an hour). Chopped it up and added the pomegranate molasses. I was worried I’d need to add other stuff like some exotic spices that would be insanely difficult to identify and buy but just the beetroot and pomegranate is a total taste sensation! To push it right over the edge, I added some haloumi over the top and toasted some Turkish bread.
All up, awesomely awesome and heaps of leftovers for today.