I’m starting to enjoy blank canvas foods like quinoa and farro and cous cous. (Autocorrect just tried to change that to “cous cows.”) The fun comes from dressing them up, like a Christmas tree or an Oscar nominee on Oscar night. The more ingredients you know to add to the mix, the more fun you can have. In all three cases, similar ingredients will work so what follows is a list of stuff you can stir into the mix to make things interesting and exciting and part of a wholesome weeknight dinner.
You may have thought Oscar’s biggest upset last night was Meryl Streep stealing Viola Davis’s Oscar, but then clearly you weren’t at the Oscar party I attended. Our friends John and Michael invited us a week earlier and asked us to bring a dish that was a pun or play on words based on title or actor (last year, John made “Stanley Two-Cheese Dip”) and I treated the whole thing light-heartedly, polling my followers on Twitter (some good suggestions: “My Week With Maryland Crabs,” “Macarooney Mara”) before settling on the dish you see above, Glenn Cous Cous Salad with Albert Knobs of Feta.
Remember yesterday when I posted about making salsa verde with a mortar and pestle? And remember this morning how I linked to a Huffington Post piece I wrote about roasting a chicken? Now it all comes together in this post, a post that begins with a confession: last week, I made a meal on Monday that I loved so much, I made it again on Friday. This is that meal.