it is hot. it’s been over 100 degrees in the valley for the last couple days. that is hot. every year, i kvetch and complain and wonder how anyone in their right mind would choose to live in this kind of heat. every year, i seem to forget how hot it gets out here. maybe it’s some kind of survival amnesia.
the thought of cooking anything makes me want to keel over. seriously. so when i started poking around, looking for this week’s meatless monday recipe, i was thrilled to discover susan’s beautiful blog fat free vegan kitchen and her recipe for a fresh and colorful and chilled (hooray!) israeli couscous summer pilaf. this is a guest recipe from vegan cookbook author, nava atlas – but the rest of susan’s site is beautifully shot and chock full of terrific recipes, so i know i will be revisiting often…
we have everything on hand for the pilaf except for the israeli couscous (might have to substitute with quinoa) and the apricots (i usually don’t like fruit in my food, unless it’s an avocado, but many of the comments said that was what made this dish extra special). she also said i can up the lemon and reduce the olive oil, but since i’m not looking for a low fat dish, i will play it by ear/eye.
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