Friday, February 12, 2010
Dinner - February 9, 2010
This was a try at Israeli Couscous & Mushroom Pilaf with Spiced Tofu from Bishop's A Year in a Vegetarian Kitchen served over a mixture of romaine and green leaf lettuce dressed in lemon juice and olive oil. I didn't realize that Israeli couscous was a different size and I just had the little regular stuff. I cut the amount down to 1.5 cups and used 2.25 cups of water. The cherries and crimini mushrooms made for a nice earthy flavor but we were looking for a little tang. Some bites with just the right amount of dressed greens were excellent. I am going to give this a rating of has potential but I may still make it a regular meal here. I hope I am giving the impression that this was a great little meal.