Good recipes to share with friends.
Before food talk though, let me tell you what I’ve been up to… if you’re even interested. Well, I’ve been listening to A LOT of Alt-J. I don’t think it’s healthy. I went up to Jasper National Park a couple of weeks ago and blasted the new (debut) album, An Awesome Wave, repeatedly. It’s tops on my best of 2012 list #forsure (I’ve put a lot of good mountain music on today’s playlist, by the way). Also, I was elected to the board of directors for Alberta Music, which is amazing and exciting. I’m also doing a bunch of DJ gigs around town. If you’re in Calgary on October 13th I’ll be down at the Glenbow Museum for the opening of Fairy Tales, Monsters, and Genetic Imagination. How cool is that, right?
Watch here or on youtube.
So, I’ve been a little busy. But, I still gotta eat and socialize. So do you. Onto the food.
I’m really proud of this recipe. I came up with it using my own imagination. A lot of other recipes (as I’ve noted) have used other websites and cookbooks as inspiration but for the life of me I could not find anything that had white beans and couscous. I wanted something that offered a well-rounded side dish for vegans and bam, it came to me. This dish offers so much colours too, which is great. I might have been inspired by the beautiful pallet of autumn that is now upon us (I guess you could buy those tiny yellow or orange tomatoes and get even more colour).
I’d love your thoughts on the recipe. I think I go a bit overboard when I create my own dishes. With art, I’m minimal, but with food I just want to keep adding things. [You should see my soups! They’re epic.] Is the recipe hard to follow? Is it too much? Too little? Should I do this more often? Wait, the answer to that last one is definitely YES. Give me some feedback though. Maybe I’ll be Canada’s next top chef.
Pfft. Yeah right. I’m just going to stick to blogging and loving music for now. We’ll see where life takes me. One step at a time.
Better Beans Couscous Salad
Makes about 15 sides.