Oh, the financial woes of being a 20-something in this day and age. While I have had the advantage of being able to afford to take off and travel across the country, I haven’t been able to travel internationally in quite a while. So what have we decided to do? Go on a food-vacation .. or a food-cation, if you will.
Luckily, both my husband and I enjoy food and we decided that if we couldn’t afford to head to all of those exotic places after which we lust … we might as well learn about the culture and history of cultural cuisine. The result? A world map drawn out on a cork-board located on one side of our small galley-style kitchen.
While we can’t head out on a whim to all places alluring, we sure can enjoy what each country has to offer. Jerusalem has been our first stop – inspired by Eastern Europe, Northern Africa, and the Middle Eastern culture – Jerusalem has SO much to offer in cuisine.
The result? Our own recipe: Jerusalem Delight
2 C. — Israeli Cous Cous
2 Cloves — Minced Garlic
2 T. — Extra Virgin Olive Oil (EVOO)
1/4 C. — Roasted Pine Nuts
1 C. — Diced Grape Tomatoes
1/4 C. — Chopped Parsley
1 15 oz Can — Garbanzo Beans
1/2 C. — Chopped Whole Pitted Black Olives
1/2 — Small Eggplant
1 — Lemon
1. Sautee garlic in EVOO over medium heat for 5 minutes.
2. Add Israeli Cous Cous; sautee for an additional 10 minutes (until brown).
3. Add water; simmer until water is absorbed and cous cous is tender.
4. Brown pine nuts in pan over medium heat for about 5 minutes.
5. Turn off heat.
6. Add diced tomatoes, parsley, 1/2 squeezed lemon juice, black olives, pine nuts, and garbanzo beans to mixture.
7. Dice eggplant into 1″ cubes; sear with EVOO in cast iron skillet over medium-high heat until lightly browned.
8. Serve eggplant over garbanzo mixture with fresh pita and hummus.
9. Add remaining lemon (quartered) to plate for garnish with parsley; touch with freshly ground black pepper with course sea salt.
This recipe was amazingly easy, nutritious, fresh, and re-packable. All about those leftover lunches …