When I was a vegetarian, I probably made couscous at least twice a week, mainly because it’s so quick and versatile. It takes 10 minutes to cook; you toss in cubed tofu, beans, or roasted vegetables and dinner’s done. Now in last week’s New York Times Dining Section, they featured a recipe for morning couscous [...]
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- Hello and welcome to A Sweet Spoonful. My name is Megan Gordon and this is a journal of my culinary life. Here you’ll find recipes from my collection along with original photos and travel notes. Thank you for stopping by.(Read More...)
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