Leftover eggplant tagine, this time with couscous – 21 July 2011

Leftovers sure make an easy dinner. I went in to work today and came home about 5, and had a couple of hours to work around the house before I had to start dinner.

I just reheated the eggplant tagine from earlier in the week, so that was nothing. I served it over couscous instead of bulgur for a tiny bit of variety. The couscous recipe is from Patricia Wells at Home in Provence, a mega-favorite cookbook (from R for Mother’s Day several years ago as I recall). This is too easy for words: put 1 c up couscous into a low microwavable bowl, mix in 3/4 tsp salt, and then 3 Tbsp olive oil. Mix well. Add 1 1/4 cups water and mix well again.

Couscous: very soupy after the water is added, but it absorbs before microwaving.

Let sit for 15 minutes, fluffing occasionally. Cover and microwave on high for 2 minutes – however, I prefer 3 minutes. The recipe calls for covering the bowl with plastic wrap, but this time I tried using the special microwave covering thingy… no idea what they’re called… that you put over open containers. It worked just fine, so no more wasted plastic.

I got 8 leaves of mint from the garden and more cilantro from the fridge (this was too much of both, in fact) and washed and chopped them, and scattered over the assembled dish. the white stuff is (as last time) yogurt. I really like the yogurt taste with this.

We had leftover wines: Chateau Mayne Guyon (Bordeaux, Cotes de Blaye) and Valreas (Cotes du Rhone Villages). The Valreas seemed corkier to me this time, and both of us (irony here) used a bit of plastic wrap to remove the cork taste.

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