Have you ever walked to the pantry, full of dread, knowing that when you fling the door open, you'll find nothing appetizing for dinner? This was the case for me yesterday. I knew I had to be at work by 5pm, which makes dinner an on-the-go thing on Mondays. If I have time. I pick up dinner from the Pden or DH, but yesterday I had no free moments. So I bravely stepped up and went pantry-diving to find something edible and substantial (that meant the rice cakes, fudgee-o's and marshmallows were out.) After about two minutes, I was getting rather impatient. "Why is there NEVER anything to eat in here!?" I thought. But upon closer inspection, there was. A box of cous cous sparked my interest. Then I remembered how we always keep a few cans of beans handy in order to make our standard go-to Rice and Beans. I also remembered a meal I had thrown together in January when Laura and I were headed to Montreat. Eureka! Cous Cous and Chickpeas! Sure it's not the most elegant meal, but it sure hits the spot! It really is the ideal college meal - fast, simple, cheap, filling. So I toted off my supplies and headed to the chapel for work.
In the chapel, there is a full kitchen. We put this kitchen to great use. Laura made a full birthday dinner for me there this year. Last year we cooked suprises and treats for the girls on our hall. I even made vegetable stock and soup one night when I got rather ambitious. Thus, we're no strangers to using our time at work as a time to explore the culinary world also. (Multitasking, I'm a BIG fan!)
So this is a glimpse not only into the meals of a college student on the run but also a look at how I live my days. I hope you enjoy this wonderful little meal!
Cous Cous with Chickpeas1 box cous cous (I really like Near East's cous cous with pine nuts!)
2 tbsp oil or butter
1 1/4 cup water
1 can chickpeas (or garbonzo beans)
1) Follow the instructions on the back of the cous cous box for boil the water, spice packet, and oil/butter.
2) Stir in the cous cous, remove from the heat, cover and let stand for 5 minutes.
3) Fluff the cous cous and add in the chickpeas.
4) Enjoy!
P.S. Don't forget to bring some tupperware to put the extras in for later in the week!
In the chapel, there is a full kitchen. We put this kitchen to great use. Laura made a full birthday dinner for me there this year. Last year we cooked suprises and treats for the girls on our hall. I even made vegetable stock and soup one night when I got rather ambitious. Thus, we're no strangers to using our time at work as a time to explore the culinary world also. (Multitasking, I'm a BIG fan!)
Hey there - good job Lindleeh Aaaannnnn!
ReplyDeleteThought it fitting to begin my following after having just finished a meal of "cecina" - that's Italian for chickpea and pasta soup. Can't beat the Med diet, no?
And wanted to share my lastest food foto with all via my profile pic. For those of you who are unable to make it out, that's me with a steamed oyster on Jekyll Island. Mmmmmmmmm.